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Key Lime Pie Bars

Key lime pie bars with a thick graham cracker crust and a smooth, pale green tart filling. Baked until just set with a gentle center jiggle, then chilled for clean, sliceable squares.
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Prep Time 20 minutes
Cook Time 25 minutes
chilling 3 hours
Total Time 7 hours 5 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the graham cracker crust
  • 2 cup graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp butter melted
For the key lime filling
  • 4 egg yolks large
  • 2 can (14 oz each) sweetened condensed milk
  • 0.75 cup fresh key lime juice (or regular lime juice)
  • 2 tbsp lime zest
  • 1 green food coloring (optional, for color)
  • 1 powdered sugar and lime zest for topping

Equipment

  • 1 sheet pan

Method
 

Make and prebake the crust
  1. Preheat oven to 350°F. Mix graham cracker crumbs, granulated sugar, and melted butter, then press firmly into a parchment-lined 9x13 pan.
  2. Bake the crust for 8 minutes at 350°F. Cool slightly before adding the filling.
Mix and bake the key lime filling
  1. Whisk egg yolks, sweetened condensed milk, key lime juice, lime zest, and a drop of green food coloring until smooth and combined.
  2. Pour the key lime filling over the warm crust and spread evenly across the surface.
  3. Bake for 18-20 minutes at 350°F until the filling is just set with a slight jiggle in the center.
  4. Cool completely at room temperature, then refrigerate at least 3 hours until firm.
Finish and serve
  1. Dust the chilled bars with powdered sugar and scatter lime zest over the top.
  2. Cut into 16 bars and serve.

Notes

Pro tip: let the bars cool fully before chilling so the filling sets cleanly without cracking. Store covered in the refrigerator up to 4 days; freeze yes—wrap tightly and freeze up to 2 months. For a gluten-free swap, use gluten-free graham crackers for the crust.