Print

Creamy Key Lime Pie Bars Recipe Easy Homemade with Crunchy Graham Cracker Crust

creamy key lime pie bars - featured image
Print Recipe

These creamy key lime pie bars feature a tangy, smooth filling balanced by a buttery, crunchy graham cracker crust. Perfect for a quick, refreshing summer dessert that’s easy to make and share.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 4 large egg yolks (room temperature)
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1/2 cup fresh key lime juice (about 15–20 key limes)
  • Zest of 2 key limes
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: whipped cream or a sprinkle of toasted coconut for topping

Instructions

  1. Preheat the oven to 350°F (175°C) and position a rack in the middle.
  2. Crush 1 1/2 cups graham crackers into fine crumbs using a food processor or a sealed plastic bag and rolling pin.
  3. Mix the graham cracker crumbs with 6 tablespoons melted butter and 1/4 cup granulated sugar until the mixture resembles wet sand.
  4. Press the crust mixture firmly and evenly into the bottom of a 9×9-inch baking pan.
  5. Bake the crust for 10 minutes until golden and fragrant.
  6. While the crust bakes, separate 4 large egg yolks into a clean bowl.
  7. Beat the yolks on medium speed for about 2 minutes until slightly thick and pale using an electric mixer.
  8. Slowly add the entire can of sweetened condensed milk while mixing on low speed.
  9. Add 1/2 cup fresh key lime juice, zest of 2 key limes, 1 teaspoon vanilla extract, and a pinch of salt.
  10. Beat everything together on medium speed until completely smooth and creamy, about 2-3 minutes, achieving a light mousse-like consistency.
  11. Pour the key lime filling evenly over the baked crust.
  12. Return the pan to the oven and bake for 12-15 minutes until the edges are set but the center still has a slight jiggle.
  13. Remove the bars from the oven and let cool to room temperature.
  14. Cover tightly and refrigerate for at least 3 hours, preferably overnight.
  15. Cut into squares using a sharp knife dipped in hot water for clean edges.
  16. Serve plain or topped with whipped cream or toasted coconut.

Notes

Use fresh key lime juice for best flavor. Bake the crust before adding filling to prevent sogginess. The filling should have a slight jiggle when removed from oven to ensure creamy texture. Chill bars thoroughly for best results. Cut bars with a sharp knife dipped in hot water for clean slices. For gluten-free crust, substitute with almond flour or gluten-free graham cracker crumbs. For dairy-free, use coconut oil and coconut milk-based condensed milk alternative.

Nutrition

Keywords: key lime pie bars, creamy key lime bars, graham cracker crust, easy summer dessert, homemade key lime bars, tangy lime dessert

Find it online: https://bitematrix.com/creamy-key-lime-pie-bars-recipe-easy-homemade-with-crunchy-graham-cracker-crust/