Key Lime Cream Pie Bars made with a buttery graham cracker crust and sweet, tart, and creamy key lime filling and topped with homemade whipped cream. A beautiful and delicious dessert bar recipe.

Key Lime Cream Pie Bars

Key Lime Cream Pie Bars are made with a buttery graham cracker crust and a sweet yet tart creamy filling.
Course Dessert
Cuisine American
Keyword key lime pie bars
Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Servings 16
Author Melissa Stadler, Modern Honey


Graham Cracker Crust:

  • 3 cups Graham Cracker Crumbs
  • 3/4 cup Butter melted (may use salted or unsalted depending on if you want your crust to have a slightly salty taste)
  • 3 Tablespoons Sugar

Key Lime Pie Filling:

  • (2) 14-ounce cans Sweetened Condensed Milk
  • 1 cup Heavy Cream
  • 6 Large
  • Egg Yolks
  • 3/4 cup Key Lime Juice or just lime juice
  • 1 Tablespoon Key Lime Zest

Fresh Whipped Cream:

  • 2 cups Heavy Cream
  • 1/3 - 1/2 cup Powdered Sugar


  1. Preheat oven to 350 degrees. Lightly spray a 9 x 13 pan with non-stick cooking spray. If you want a thicker bar, use a 9-inch square pan.
  2. To make the graham cracker crust: in a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the graham cracker mixture firmly into baking pan. Firmly press down with hands.
  3. Bake the crust for 7-8 minutes or until lightly golden. Let cool.
  4. Turn oven temperature down to 325 degrees.
  5. To make the filling: whisk together sweetened condensed milk, heavy cream, egg yolks, lime juice, and 2 teaspoons lime zest -- reserving 1 teaspoon of lime zest for garnish. Pour filling over cooled crust.
  6. Place the baking pan into a large pan to make a water bath. Pour enough water into the larger pan to come halfway up the sides of the smaller baking pan. Bake for 19-24 minutes at 325 degrees. The filling is done when it no longer jiggles in the center. Remove from water bath and set it on a rack to cool for 1 hour, then refrigerator until chilled.
  7. To make whipped cream: Beat whipping cream until soft peaks form. Add desired powdered sugar and whip for 30 seconds longer.
  8. Cut the bars into squares and serve chilled with a dollop of whipped cream and fresh lime zest.
  9. *Recipe adapted from Back in the Day Bakery Cookbook