Key Lime Pie Bars are an easy, light dessert that is perfect for summer. You only need 6 ingredients and 30 minutes to throw them together!
Summer is literally days away and if there is anything that screams “summer” in Florida, it’s Key Lime Pie. This easy dessert is an absolute staple because it is so creamy, tart and refreshing!
Question: what’s better than pie? Answer: pie that you can eat with your hands.
Enter the Key Lime Pie Bar.
All good key lime pies have a buttery, sweet graham cracker crust. I make mine very simple – just honey graham crackers and butter. Blind bake it for 10 minutes to create a crunchy crust that won’t crumble and fall apart.
Next up: the filling. This is so easy-peasy. I don’t even get out my stand mixer for this one because a handheld mixer will do the trick. Adding one ingredient at a time, whisk the egg yolks, sweetened condensed milk, lime zest and key lime juice. This will create a fool-proof luscious filling. Pour into the crust and bake for 15 minutes.
Once you remove the pie bars from the oven, allow them to cool completely. I know, I know, you want to DEVOUR them now… but they need to cool an additional 2 hours in the fridge.
Cut the pie evenly into squares and top with whipped cream or powdered sugar. I like to garnish them with thinly sliced lime wedges to make them bright and pretty!
Check out the full recipe below and let me know what you think. If you make my recipe for these Key Lime Pie Bars, post it on Instagram and tag me @bluecheesebungalow.
Love easy desserts? Check out my recipe for Light & Fluffy Strawberry Cheesecake Trifle.
Key Lime Pie Bars
Ingredients
- 12 graham cracker rectangles (1.5 packs)
- ½ cup (1 stick) salted butter, melted
- 3 egg yolks
- 1 can (14 ounces) sweetened condensed milk
- Zest of 2 limes
- ½ cup key lime juice (regular lime juice will work, too)
Instructions
- 1. Preheat oven to 350 degrees.
- 2. Line a 9x9 baking pan with parchment paper. Lightly grease the sides of the pan so the bars won’t stick.
- 3. In a medium bowl, crush graham crackers until only small crumbs remain. Stir in melted butter.
- 4. Pour crust mixture into the baking pan and use a spatula to press crumbs down evenly.
- 5. Bake crust for 10 minutes.
- 6. In a large mixing bowl, use an electric mixer to beat egg yolks on medium speed for 90 seconds.
- 7. Add condensed milk and whisk for an additional 90 seconds.
- 8. Add lime zest and key lime juice. Whisk at low speed for 60 seconds. Batter will thicken slightly.
- 9. Pour filling mixture onto graham cracker crust. Use a spatula to spread the mixture evenly into all corners of the pan.
- 10. Bake for 15 minutes.
- 11. Allow it to cool completely in the pan then place in the refrigerator to cool for 2 hours.
- 12. Carefully remove from the pan and cut into 9 or 12 squares depending on how large you want the bars.
- 13. Top with whipped cream or powdered sugar and enjoy!
- 14. Store in the refrigerator for up to one week.
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Karly
Love these! They are super easy and perfect for summer!
20 . Jun . 2018Kelsey Renee
Thanks, Karly!
21 . Jun . 2018Jo
Says egg yolks in ingredient list and egg whites in directions. Which? Thanks
21 . Jun . 2018Kelsey Renee
Thanks for catching this. It’s egg YOLKS. Will fix in directions.
21 . Jun . 2018Christina Pitcher
How can i.make these gluten and dairy free??
22 . Jun . 2018Princess Christina
Kelsey Renee
Hi Christina, I am not well versed in gluten free and dairy free alternatives. Perhaps you could use almond flour in the crust and coconut milk in the filling. I would recommend a quick google search – there are a lot of great vegan bloggers out there!
23 . Jun . 2018Kj
Can these be frozen for a river trip treat?
28 . Jun . 2018Kelsey Renee
I recommend wrapping these individually before freezing but I’m not sure how long they would hold up on the river trip. They don’t take long to defrost so if they’re not in a cooler I think it may be a bad idea. Good luck!
02 . Jul . 2018