These easy, make-ahead Key Lime Pie Bars are the perfect shareable dessert for pie lovers. Ready in an hour, they feature tangy Key lime filling topped with fluffy whipped cream and a classic graham cracker crust flavor-boosted with toasted coconut!
In this article you'll learn:
- Key lime pie bars deliver the same creamy, sweet-tart flavor as classic pie in an easy-to-slice bar form with a graham cracker crust.
- Toasted coconut in the crust adds flavor and texture, creating a chewy, cookie-like base that complements the tangy filling.
- Sweetened condensed milk, egg yolks, and fresh or bottled Key lime juice create a smooth filling that sets when baked and chilled.
- Key lime bars can be made ahead and stored in the refrigerator, making them ideal for holidays, gatherings, and summer desserts.
Generated with AI and experts from the Tara Teaspoon team.
I was an adult before I tasted real Key lime pie right in the Florida Keys! I ate it in all forms, slices, bowls, chocolate-covered, you name it! Key Lime Pie, in all its forms, became a favorite.
I am a pie lover but, traditional pie recipes often require some finesse to enjoy them properly. You've got to cut them just right, and they're best eaten from a plate while sitting down. I've seen a slice or two slide off their owners' plate during social gatherings. Eeeek!
Key lime pie flavor made easy to serve
Thankfully, with the creation of Key Lime Pie Bars, this awkward social faux pas can be entirely avoided. Even kids will be able to manage this hand-held treat!
These lime-flavored bars have a traditional lime curd filling that's sweet, creamy-smooth, and perfectly tangy. Just like the classic pie, they sit on a buttery graham cracker crust and are topped with a fluffy layer of whipped cream.
You'll want to dig right in, and thankfully this pie in bar form is way easier to slice, serve, and enjoy while mingling than its rounder counterpart!
And, there's still more to love:
- Make-ahead recipe: These bars take less than an hour to prepare. They'll need some time to chill, making them the perfect make-ahead dessert for pie lovers.
- Easy to serve: Just like Lemon Bars, these rich and creamy Key lime bars are made in a square baking pan. I'll share some pro tips below for how to transport, cut, and serve with ease.
- Upgraded crust: I wanted my recipe to really stand out, so I took them to the next level by adding a secret ingredient to the crust: toasted coconut. It adds toasty flavor reminiscent of a beach-side vacay. Check the recipe card notes if you don't want to use coconut.
- Delicious year-round: There's no doubt that Key lime desserts are perfect for the summer, but don't stop there! Enjoy them any time of the year for a creamy bite of tangy pie.
If you need a larger dessert, try this Lemon Lush, it's made in a 9-by-13 baking pan!
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Love the idea of making them into bars! So much easier to serve guests, love it!
- Brittany
What are Key limes?
These bars are made with Key limes, also called Mexican, or West Indian limes. They were brought to the Florida Keys by Spanish and Portuguese explorers, where they grew exceptionally well and quickly became a favorite flavor to cook with. They're prized for their tart, acidic nature and unique floral tones.
There are a few basic differences between Key limes and regular Persian limes (more commonly found in grocery stores). Namely, they are significantly smaller, have yellow flesh (that is often full of seeds), and have much thinner skins with less bitter white pith.
For the best lime flavor, try to find fresh Key limes during their growing season from June through September. Other times of the year, try this Key lime juice by Nellie and Joe's.
Ingredients
The ingredient list for these pie bars is short, sweet, and simple. Keep reading for a few helpful ingredient tips! See recipe card for quantities.
For the crust
- Graham crackers: You'll need 9 full graham cracker sheets (1 package of crackers) to make about 1 ¾ cups of graham cracker crumbs for the crust.
- Sweetened shredded coconut: Toasted coconut adds flavor, lighter texture, and perfect crunch to the crust that nicely offsets the tangy lime filling. Learn how to toast coconut in the recipe card below.
- Granulated sugar
- Salted butter
For the filling, topping, and garnishes
- Large egg yolks: For the best results, use room temperature egg yolks. They'll give the filling a custard texture with light yellow color.
- Sweetened condensed milk: This recipe calls for full-fat sweetened condensed milk, NOT evaporated milk. Sweetened condensed milk is much sweeter and thicker. If you try to substitute regular condensed milk or a low-fat sweetened condensed milk, your filling won't set properly.
- Fresh Key lime juice: Instead of relying on lime zest, these bars get their flavor from the juice. It takes a lot of little Key limes to get enough juice for pie bars (about 20 to 30). If you can't find them fresh, use this bottled Key lime juice or regular lime juice (from about 5 to 6 Persian limes).
- Heavy whipping cream: Add vanilla extract to the cream to enhance the floral flavor!
- Confectioners’ sugar: Sweetens, thickens, and stabilizes the topping.
- Garnishes: If you'd like to dress up your bars, top them with thinly sliced Key limes (or regular limes) and toasted coconut. You could also sprinkle them with a little lime zest.
How to make Key lime pie bars
Use this easy-to-follow tutorial to help you make the best Key lime pie bars. See recipe card for comprehensive directions.
- Step 1: Turn the graham crackers into very fine crumbs in a food processor.
- Step 2: Add the toasted coconut and melted butter, pulsing until it comes together.
- Step 3: Press the crust mixture into a lined pan, and bake until just set. Cool on a wire rack.
- Step 4: In a large bowl, beat the egg yolks until light and frothy.
- Step 5: Continue mixing as you drizzle in the sweetened condensed milk.
- Step 6: Then pour in the lime juice.
- Step 7: Pour the filling over the cooled crust. Bake again until just set (barely jiggles in the center).
- Step 8: Cool the baked bars, then chill in the refrigerator.
- Step 9: Use the parchment sling to gently lift the pie slab out of the pan and cut bars.
- Step 10: Add a dollop of sweetened whipped cream and garnishes to each slice before serving.
Tara's top tips
There are a few things to remember when making this recipe:
- Line the pan with parchment: Make removing the pie slab from the baking pan super easy by lining it with parchment paper that overhangs the edges. This parchment sling will be used like handles to lift the entire slab out so it can be cut easily.
- Even crust layer: To get the most even crust, place a piece of parchment over the crumb mixture and use the backside of a measuring cup to press it into a firm layer.
- Completely cool the crust: Be sure to cool the crust completely before spreading and baking the filling. If the crust is still warm, it will melt your filling and cause it not to set!
- Juicing Key limes: If you don't have an electric juicer to make quick work of the limes, use a strong citrus press or the tip of a reamer to juice them.
- Don't skip the chill time: To set the lime custard, the bars need to be refrigerated. I know it's tempting to serve them after they've cooled to room temperature, but please resist!
- Get clean cut bars: Use a very sharp kitchen knife to get the most evenly cut squares. Warm it briefly under very hot water, wipe away the water, and then make your first cut. Clean off the knife between each cut and reheat as needed to continue making clean slices.
- Firm peaks: Whip the heavy cream to firm peaks. That means the cream holds its shape with a tip that curls over slightly on the top.
Equipment
- 9-inch square pan
- Flat parchment paper
- Food processor
- Electric hand juicer
- Hand mixer: This mix is rechargeable so it can be cordless! I love it.
Make-ahead and storage
Make-ahead: Since these bars need a minimum of 4 hours to set in the fridge they are an excellent make-ahead dessert. They can be made up to 2 days in advance.
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Keep in mind that the crust will begin to soften with time.
Freeze: These bars are made of a cooked custard and don't work well frozen.
FAQ
Yes, you can use regular Persian limes in place of Key limes. The flavor won't have the traditional floral notes of Key lime pie, but the bars will be delicious!
'Sweeter' is often the term used to describe the floral notes in Key limes when compared to regular Persian limes. Their acidic floral flavor is unique and, as a result, can make them seem sweeter.
When the filling won't set or gets grainy/watery, there are a few things that could have gone wrong:
Undermixing: One of the most common mistakes is undermixing the filling. It needs to be whisked until smooth and glossy to fully combine the lime juice, milk, and yolks. If the mixture isn’t blended well, it can separate in the oven.
Overbaking: Another common mistake is overbaking which causes the filling to curdle and turn grainy; bake only until the center barely jiggles.
Slicing too early: Finally, cutting into the pie before it’s fully chilled can lead to a watery texture, so give it several hours in the fridge to set.
More crowd-pleasing dessert recipes
Summer is the perfect excuse to make tropical desserts. Try these fan favorites:
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📖 Full Recipe
Key Lime Pie Bars
Ingredients
For the crust
- 1 package graham crackers (9 full sheets to make 1 ¾ cups crumbs)
- 1 cup sweetened shredded coconut (toasted*)
- 3 tablespoons granulated sugar
- 6 tablespoons salted butter (melted)
For the filling and toppings
- 3 large egg yolks (room temperature)
- 1 can (14 ounces) sweetened condensed milk
- ⅔ cup fresh Key lime juice** (from about 20 to 30 Key limes or bottled Key lime juice)
- ½ cup heavy cream
- 2 tablespoons confectioners’ sugar
- 2 Key limes (thinly sliced for garnish, optional)
- Toasted coconut (for garnish, optional)
Instructions
Make the crust
- Heat oven to 350ºF. Line an 9-inch square pan or baking dish with parchment: Cut a long parchment strip to fit inside the edges of the pan and let it hang over two sides. This allows you to pull the bars out of the pan to cut them.
- In a food processor blend 9 graham cracker sheets until they are very fine crumbs. Add 1 cup toasted coconut, 3 tablespoons sugar, and 6 tablespoons melted butter, and pulse until mixture resembles wet sand.
- Press the crust mixture evenly into bottom of the prepared pan. Bake until dry and lightly brown, 7 to 10 minutes. Let cool to room temperature on a wire rack. (Leave oven on.)
Make the filling
- Mix 3 room temperature egg yolks in the bowl of an electric mixer fitted with the whisk attachment on high speed until very thick, about 5 minutes (or use a hand mixer). Reduce speed to medium. Add 14 ounces condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add ⅔ cup lime juice; mix until just combined.
- Spread filling evenly over cool crust using a spatula. Bake, rotating dish halfway through, until filling is just set (barely jiggles in the center), about 10 minutes. Let cool completely on a wire rack to room temperature. Refrigerate at least 4 hours (or overnight).
Finish the bars
- For topping, put ½ cup cream and 2 tablespoons confectioners' sugar in the clean bowl of an electric mixer fitted with the whisk attachment. Mix on medium-high speed until firm peaks form.
- Run a knife around the edges of the pan where the bars touch the pan. Remove pie slab from pan using overhanging parchment to lift it out. Use a sharp chef's knife to cut it into squares. Garnish bars with whipped cream, a slice of lime, and toasted coconut, if desired.
Notes
- Line the pan with parchment: Make removing the pie slab from the baking pan easier by lining it with parchment paper that overhangs the edges. Use the excess paper like handles to lift it out of the pan.
- Even crust layer: Place a piece of parchment over the crust mixture and use the backside of a measuring cup to press it into a firm layer.
- Completely cool the crust: If you spread the filling over warm crust, it will melt the filling and cause it not to set!
- Bottled lime juice is always an option: Feel free to juice your own Key limes or use bottled Key lime juice as a simple alternative that's always available.
- Juicing limes: If you don't have an electric juicer, I suggest a strong citrus press or the tip of a reamer with some hand power.
- Don't skip the chill time: Refrigerating the bars prior to serving is required to allow the lime custard to set.
- Get clean cut bars: Use a very sharp kitchen knife to get the most evenly cut squares. Warm it briefly under very hot water, wipe away the water, and then make your first cut. Clean off the knife between each cut and reheat as needed to continue making clean cuts.
- Vanilla cream: I always like to add a little vanilla extract to my whipped cream topping. Add up to 1 teaspoon of your favorite vanilla!
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Mary Bench says
Looks so easy! Tonight's dessert!
Brittany Smart says
Love the idea of making them into bars! So much easier to serve guests, love it!
Anne Marie Miller says
These look amazing! So simple and straightforward, I can't wait to try!