Key Lime Pie Bars

Posted May 17, 2026

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These key lime pie bars are just like the pie but easier to serve. In this key lime pie bars recipe, a smooth key lime pie filling is baked on top of a buttery graham cracker crust and topped with homemade whipped cream for an irresistible dessert.

I might live in Utah, but Florida has my heart. I was made for the ocean, humidity, and of course – key lime pie. However, pie isn’t the easiest desert to slice and serve, so I took my favorite recipe and turned it into these irresistible key lime pie bars.

You still get the same buttery graham cracker crust and silky smooth key lime filling, but these key lime pie bars are baked in a parchment-lined baking dish, making their removal from the pan and slicing a breeze.

Top them with homemade whipped cream, graham cracker crumbs, and a little lime zest for a beautiful and easy dessert!

Key Lime Pie Bars: Ingredients & Substitutions

Graham Cracker Crust. You can use gluten-free graham crackers if you need to make this pie gluten-free!
Sweetened Condensed Milk. There is no substitute for sweetened condensed milk in these key lime bars.
Sour Cream. I recommend full-fat sour cream for the best results.
Key lime juice. I use Nellie and Joe’s key lime juice. You can find it in almost all grocery stores, or you can buy it on Amazon. Using this juice is so much easier than juicing key limes – which you can also do. You’ll need about 30 key limes to make ¾ cup key lime juice.
Lime Zest (optional). If desired, use lime zest for an bold lime flavor. You can omit the zest and these bars are still amazing.

How to Make Key Lime Bars

Let’s walk through this recipe together step-by-step, and as always you can watch the video for additional guidance.

The key thing that makes this recipe different from classic key lime pie is the ease of removal from the pan for slicing and serving.

The best way to accomplish this is to line your baking dish with parchment paper. To do this, trace the bottom of the cake pan on a sheet of parchment paper with “handles” on opposite sides (see photo below). Then put the parchment paper into the dish and lightly grease with butter or cooking spray. You will be able to grab the handles and lift the bars out of the dish easily once they’re cooled.

Make the Graham Cracker Crust

Then, make the graham cracker crust. You can purchase graham cracker crumbs, or make your own. I make my own because we always have full grahams on hand (for s’mores, obviously).

To make the 1 ½ cups of graham cracker crumbs needed in this recipe, put 12 full sheets of graham crackers in a food processor fitted with the “S” blade, or in a blender. Process or blend until they become fine crumbs.

Then, combine the graham cracker crumbs, sugar, and cinnamon in a medium bowl.

Add the butter and stir until combined.

Then, press the crust mixture into your parchment-lined baking dish and bake for 5 minutes.

Make the Key Lime Filling

While the crust is baking, make the key lime pie bars filling. All you have to do is whisk all the filling ingredients together in a large bowl. It helps if all the ingredients are room temperature.

Then, pour the filling over the partially-baked crust and return the dish to the oven and bake for about 25 minutes, or until the edges of the filling look set and lightly browned and the middle is just very slightly jiggly.

Let the bars cool on a wire rack until they’re about room temperature. Then, transfer them to the refrigerator to chill for at least 6 hours, preferably overnight.

Once the key lime bars are chilled, use a knife to release the edges from the pan. Then, use the parchment handles to lift the bars out of the pan and put them on a cutting board.

Cut into 16 squares, top each one with a bit a whipped cream, and serve.

Serve

These key lime pie bars are best served chilled. So if you’re preparing them in advance for serving later, you can slice and decorate them, then arrange the bars on a serving dish and store in the refrigerator until dessert time!

Store/Freeze

Store leftover key lime bars in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Thaw slowly in the refrigerator. Do not microwave.

Key Lime Bars Recipe FAQS

Can I use regular limes instead of key limes?

Yes, regular Persian limes work well. The flavor will be slightly less bold and tart, but they’ll still be delicious. However, I’d prefer to just use bottled key lime juice!

How long do key lime pie bars need to chill before cutting?

At least 6 hours, and up to overnight.

How do you get clean slices when cutting key lime pie bars?

Make sure the bars are completely chilled. Then, dip a sharp knife in a tall glass of very hot water, dry it quickly with a towel, then make a cut. Wipe the knife off and repeat with each cut.

Why didn’t my key lime pie bars set?

There are two main reasons why your bars wouldn’t set. 1) You didn’t bake them long enough. 2) You didn’t let them chill for enough time.

What toppings go well with key lime pie bars?

Homemade whipped cream, extra sprinkle of graham cracker crumbs, a cute thin slice of lime, even green sprinkles would be cute.

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!