If you’re a fan of key lime pie, then you’ll love these delicious and easy-to-make Key Lime Pie Bars. These bars have all the tangy sweetness of classic key lime pie but in a convenient bar form. They make for a perfect summer dessert or snack.
A creamy, tart Key lime pie filling sits on top of a buttery graham cracker crust… It’s so much easier than making a whole pie!
Prep Time 15 minutes mins | Bake Time 25 minutes mins | Total Time 40 minutes mins
Ingredients
GRAHAM CRACKER CRUST
- 2 cups (170g) graham cracker crumbs approximately 16 rectangles
- 1 and ½ Tablespoons (18g) brown sugar
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 4 Tablespoons (57g) unsalted butter melted
KEY LIME FILLING
- 4 ounces (115g) block cream cheese softened to room temperature
- 2 large egg yolks
- 1 14-ounce can (397g) sweetened condensed milk full fat
- ½ cup (120g) Key lime juice
- zest of one lime
Instructions
- Preheat the oven to 350ºF (177ºC).
- Line an 8″ x 8″ or 9″ x 9″ baking pan with foil. Leave an overhang on the sides and spray with nonstick spray. Set aside.
GRAHAM CRACKER CRUST
- In a small bowl, blend the graham cracker crumbs, brown sugar, ginger, and cinnamon. Pour in the melted butter, and then mix to combine.
- Press the mixture evenly into prepared baking pan, being sure to press firmly. Bake the crust for 10 minutes.
KEY LIME FILLING
- In the bowl of a stand mixer fitted with the paddle attachment, or in a medium sized bowl with a handheld mixer, beat cream cheese on high until smooth. Beat in egg yolks one at a time, scraping down the sides as necessary. Beat in sweetened condensed milk, Key lime juice, and lime zest and mix until combined.
- Pour filling into prepared crust and bake for 23-25 minutes. Edges should just start to brown and middle should no longer be jiggly. Allow pan to cool at room temperature on a wire rack. When completely cool, chill in the refrigerator for 2 hours, or in the freezer for 1 hour.
- When bars are completely chilled, lift out of the pan using foil overhang and cut into squares. Bars can be stored covered in the refrigerator up to 1 week.
To start, preheat your oven to 350°F and line an 8×8 inch baking dish with parchment paper. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the prepared baking dish to create your crust. Bake for about 10 minutes or until lightly golden brown.
In another bowl, whisk together condensed milk, egg yolks, key lime juice, and zest until smooth and well combined.