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Creamy key lime pie bars recipes with graham cracker crust
Molly

Key Lime Pie Bars Recipes: Easy, Creamy, and Totally Irresistible

Key lime pie bars recipes made easy! Creamy filling, graham crust & pro tips. Your go-to citrus dessert for every occasion.
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Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 14 bars
Course: CITRUS DESSERTS
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

Graham Cracker Crust:
  • ▢1 1/2 cups graham cracker crumbs about 12 full sheets, crushed
  • ▢1/3 cup granulated sugar
  • ▢6 Tablespoons butter melted
Key lime filling:
  • ▢2 14 ounce cans sweetened condensed milk
  • ▢4 ounces cream cheese softened
  • ▢3/4 cup key lime juice
  • ▢zest of 2 regular limes or 4 key limes
  • ▢fresh whipped cream for topping, optional

Method
 

  1. Make Crust: For the crust, combine the graham cracker crumbs, sugar, and butter and press into an 8'' square baking pan. 
  2. Bake at 350 degrees F for 10 minutes. Allow to cool before adding filling.
  3. Filling: Add cream cheese to a mixing bowl then beat well with electric beaters until smooth. Add both cans of sweetened condensed milk, lime juice, and lime zest then mix again until smooth. 
  4. Bake: Pour over prepared graham cracker crust and bake in preheated oven for 10 minutes. Allow to cool for about 30 minutes, then refrigerate for at least 3 hours, before serving.
  5. Serve: Top with a dollop of fresh whipped cream, if desired.

Nutrition

Serving: 12gCalories: 153kcalCarbohydrates: 15gProtein: 1gFat: 10gSaturated Fat: 6gTrans Fat: 0.2gCholesterol: 25mgSodium: 144mgPotassium: 51mgFiber: 0.4gSugar: 9gVitamin A: 310IUVitamin C: 5mgCalcium: 22mgIron: 0.5mg

Notes

Lime Juice: There are 2 ways you can get key lime juice for this recipe. Juice about 20 of your own small key limes, OR I always use Nellie and Joe's Key Lime Juice (available at most grocery stores) in the bottle.
 
Make Ahead Instructions: The bars can be made up to 3 days ahead of time, stored in the fridge. The graham cracker pie crust could be made several days ahead, stored at room temperature or in the fridge.
 
To Freeze: Cover pan tightly with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the fridge before serving.

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