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5.0 from 6 votes

Key Lime Bars

Key lime pie bars are made with a buttery graham cracker crust, a sweet creamy lime filling made with sweetened condensed milk and cream, and topped with fresh whipped cream. 

Prep Time
20 mins
Cook Time
20 mins
Total Time
52 mins
Servings: 16
Course: Dessert
Cuisine: American

Ingredients

Graham Cracker Crust:
  • 3 cups Graham cracker crumbs
  • 3/4 cup butter melted (may use salted or unsalted depending on if you want your crust to have a slightly salty taste)
  • 3 Tablespoons sugar
Key Lime Pie Filling:
  • (2) ounce cans sweetened condensed milk
  • 1 cup heavy cream
  • 6 egg yolks large
  • 3/4 cup key lime juice or just lime juice
  • 1 Tablespoon key lime zest
Fresh Whipped Cream:
  • 2 cups heavy cream
  • 1/3 - 1/2 cup powdered sugar

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Lightly spray a 9 x 13 pan with non-stick cooking spray. If you want a thicker bar, use a 9-inch square pan.
  2. To make the graham cracker crust: in a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the graham cracker mixture firmly into baking pan. Firmly press down with hands.
  3. Bake the crust for 7-8 minutes or until lightly golden. Let cool.
  4. Turn oven temperature down to 325 degrees.
  5. To make the filling: whisk together sweetened condensed milk, heavy cream, egg yolks, lime juice, and 2 teaspoons lime zest -- reserving 1 teaspoon of lime zest for garnish. Pour filling over cooled crust.
  6. Place the baking pan into a large pan to make a water bath. Pour enough water into the larger pan to come halfway up the sides of the smaller baking pan. Bake for 19-24 minutes at 325 degrees. The filling is done when it no longer jiggles in the center. Remove from water bath and set it on a rack to cool for 1 hour, then refrigerator until chilled.
  7. To make whipped cream: Beat whipping cream until soft peaks form. Add desired powdered sugar and whip for 30 seconds longer.
  8. Cut the bars into squares and serve chilled with a dollop of whipped cream and fresh lime zest.
  9. *Recipe adapted from Back in the Day Bakery Cookbook