Key Lime Pie Bars Recipe

"Key" lime pie bars with a graham cracker crust and a thick layer of fresh whipped cream. They are tart, sweet, and extra creamy. It's simple to make and serve these!


Crust: – 24 graham crackers about 7oz/200g, or 1 ½ cups graham cracker crumb – 2 tablespoon 30g packed light brown sugar – ⅓ cup 75g unsalted butter Filling: – ½ cup 6oz/170ml sweetened condensed milk – 1 large whole egg – 2 large egg yolk – 1 teaspoon 5ml pure vanilla extract – ½ cup 120ml lime juice – ⅓ cup 80ml full fat yogurt – zest of 1 lime – ¼ cup 50g granulated sugar Topping: – 1 cup cold heavy cream – 1 tablespoon powdered sugar – lime zest to garnish


Heat the oven to 350°F. A 2-inch overhang on the sides of an 8x8-inch metal baking pan with parchment paper simplifies removal.

Step 1

Start with crust. A food processor blade can roughly chop graham crackers. Breadcrumbs pulse. Mix brown sugar and butter into sand. Hands or a measuring cup can layer ingredients in the baking pan.

Step 2

Bake 15 minutes till aromatic and golden. Make filling. Whisk sweetened condensed milk, whole egg, egg yolks, and vanilla in a large bowl until smooth. Adding lime. Mix lime zest and yoghurt.

Step 3

Lastly, add sugar. Even heated, distribute mixture on crust. Bake until the filling is firm and jiggly in the centre at 325°F for 15-20 minutes. Finish wire rack cooling. Put in fridge for 4 hours or overnight.

Step 4

Make the topping. Put chilled heavy cream in a stand mixer bowl or large basin if using an electric hand mixer. Whisk medium-speed until slightly thickened. 

Step 5

Stiff peaks require 1 tablespoon powdered sugar and 1–2 minutes beating. Cover bars with whipped cream. A knife-edge pan. Use the parchment sling to transfer the key lime bar slab to a cutting board. Zest lime and cut into squares before serving. Serve cold.

Step 6

See Also

See Also

Pumpkin Cheesecake Bars with Pecan Praline Recipe