Key Lime Pie Bars with Graham Cracker Crusts

Tart, sweet, and creamy with a buttery graham cracker crust, these easy Key Lime Pie Bars are a portable version of the classic American pie. This recipe is perfect for picnics, bake sales, or a special homemade dessert that you can whip up in minutes.

Prep Time 10

Baking Time 30

Servings bars

5 from 4 votes

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Equipment

1 9X13 baking pan (I love the one I've linked here!)
parchment paper or aluminum foil
citrus zester or Microplane

Ingredients

Graham Cracker Crust

2 cups finely ground graham cracker crumbs (See Notes)
¼ cup granulated sugar
8 tablespoon unsalted butter, melted

Key Lime Pie Bar Filling

3 large eggs
3 large egg yolks
2 (14-ounce) cans sweetened condensed milk
1 cup key lime juice
2` teaspoon finely grated lime zest

Optional Toppings / Garnish

Lightly sweetened whipped cream
Additional lime zest and lime slices

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Instructions

Prepare the Crust

Preheat your oven to 350℉. Line a 9X13-inch baking dish with aluminum foil or parchment paper so that it extends 2-inches beyond the ends of the pan. This will help you lift the bars out of the pan once they are ready to cut into squares.
Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl until all of the crumbs are moistened. Press the mixture firmly and evenly in the bottom of the baking dish using either your fingers or the flat bottom of a measuring cup (as shown in the Step by Step photos, above.)
Bake the crust for 8-10 minutes, until golden brown. Reduce oven to 325℉ and set the crust aside while you prepare the filling.

Prepare the Filling and Bake

In a medium to large bowl, whisk the eggs, egg yolks, sweetened condensed milk, lime juice, and zest until thoroughly combined and smooth. Pour the filling over the prepared crust, spreading evenly with a spatula or the back of a spoon.
Bake until the filling is set around the edges and only slightly jiggly in the middle, 18-22 minutes. Cool the pan completely on a wire rack.
Cover the pan and refrigerate for at least 3 hours or until the filling is firm and very cold. Cut into squares using a clean, sharp knife (for extra neat slices, rinse the knife in between cuts.)
If desired, garnish squares with a dollop of lightly sweetened whipped cream, additional lime zest, and a small lime wedge. Serve chilled.

Notes

You should need 11-12 whole graham cracker sheets to yield 2 cups of crumbs.
This recipe also works really well using finely ground gingersnap crumbs. The crust will be a little more crisp than the one using graham crackers.
Store leftover bars in a single layer in the refrigerator, covered with foil or in an airtight container.

Nutrition

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