There’s something undeniably special about the first bite of a Key Lime Pie Bar. The crisp, buttery crunch of the vanilla wafer crust gives way to the smooth, custardy center, brightened by the unmistakable tang of fresh lime. It’s sunshine in dessert form, a cooling reminder of summers past and a sweet promise of carefree days ahead.
When I was a child, summers were for front porches, late sunsets, and the tantalizing scent of lime zest floating through the kitchen as my grandmother squeezed every drop of juice from those tiny green citrus gems. Her Key Lime Pie was a family treasure, always the first thing to disappear at reunions. But as life got busier, and family get-togethers grew fewer, I found a way to bring those memories back—one bar at a time.
These Key Lime Pie Bars hold everything I love about the classic dessert but with a modern, grab-and-go twist. They’re easier to serve, quicker to bake, and no one misses the pie dish. Whether you’re hosting a summer picnic, planning a pool party, or just craving a sweet treat after dinner, these bars will steal the show. The bright citrus cuts through the heat of summer with each creamy bite, and they chill beautifully for those moments when you just need something cool and comforting.
Why You’ll Love This Recipe
- Perfectly Tangy & Sweet: Balanced with real lime juice and just the right amount of sugar.
- Make-Ahead Friendly: Chill them overnight and they taste even better the next day.
- Breezy to Bake: No fussy pie crust—just a simple, press-and-bake vanilla wafer base.
- Travel-Ready: Ideal for potlucks, beach days, or backyard barbecues.
- Crowd-Pleaser: A nostalgic flavor with a bar-friendly presentation.
A Slice of Summer: Key Lime Pie Bars to Savor
Description
There’s something undeniably special about the first bite of a Key Lime Pie Bar. The crisp, buttery crunch of the vanilla wafer crust gives way to the smooth, custardy center, brightened by the unmistakable tang of fresh lime. It’s sunshine in dessert form, a cooling reminder of summers past and a sweet promise of carefree days ahead.
When I was a child, summers were for front porches, late sunsets, and the tantalizing scent of lime zest floating through the kitchen as my grandmother squeezed every drop of juice from those tiny green citrus gems. Her Key Lime Pie was a family treasure, always the first thing to disappear at reunions. But as life got busier, and family get-togethers grew fewer, I found a way to bring those memories back—one bar at a time.
These Key Lime Pie Bars hold everything I love about the classic dessert but with a modern, grab-and-go twist. They’re easier to serve, quicker to bake, and no one misses the pie dish. Whether you’re hosting a summer picnic, planning a pool party, or just craving a sweet treat after dinner, these bars will steal the show. The bright citrus cuts through the heat of summer with each creamy bite, and they chill beautifully for those moments when you just need something cool and comforting.
Ingredients
- For the Crust
-
2 cups (250g) crushed vanilla wafer cookies
-
5 tbsp unsalted butter, melted
-
2 tbsp light brown sugar
- For the Key Lime Filling
-
1 tbsp lime zest (from approx. 6 limes)
-
5 large egg yolks
-
22 oz sweetened condensed milk (1 full can + ¾ of another)
-
1 cup freshly squeezed lime juice (Key limes preferred, regular limes work well too)
- For the Whipped Topping
-
1 cup heavy whipping cream
-
2 tbsp powdered sugar
Instructions
Step 1: Prepare the crust
Start by preheating your oven to 350°F. Line an 8×8-inch square baking pan with parchment paper, allowing the edges to hang over for easy removal later. Pulse the vanilla wafers in a food processor until finely ground. In a medium bowl, mix the crumbs with melted butter and brown sugar until evenly moistened. Press the mixture firmly into the bottom of the pan, using the back of a spoon or a flat-bottomed glass to create a compact, even layer. Bake the crust for 13–15 minutes until lightly golden and set. Let it cool for at least 30 minutes before adding the filling.
Step 2: Make the key lime filling
While the crust cools, zest your limes and separate your eggs. In a large mixing bowl, beat the egg yolks and lime zest on high speed for 4–5 minutes, until the mixture is pale and slightly thickened. Gradually add the sweetened condensed milk and continue beating for another 2–3 minutes. Stir in the fresh lime juice, whisking until smooth and creamy.
Step 3: Bake the bars
Pour the filling over the cooled crust and spread evenly. Bake in the preheated oven for 15–17 minutes. The edges should be set, but the center will still have a slight jiggle. Don’t overbake—the bars will firm up as they cool. Allow the bars to cool on a wire rack for about 30 minutes, then transfer them to the refrigerator for at least 3 hours, or preferably overnight, to fully set.
Step 4: Add the whipped topping
In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream evenly over the chilled bars. Return to the fridge for another 30 minutes to allow the topping to firm slightly before slicing.
Step 5: Slice and serve
Using the parchment overhang, lift the bars out of the pan. Use a sharp knife warmed under hot water and wiped clean between each cut to get clean, tidy squares. Serve chilled, and savor the zesty goodness.
Notes
These Key Lime Pie Bars can be made a day or two ahead. Keep them tightly covered in the refrigerator. To freeze, wrap individual bars in plastic wrap and place in a sealed container. Thaw overnight in the refrigerator before serving.
INGREDIENTS YOU’LL NEED
For the Crust
- 2 cups (250g) crushed vanilla wafer cookies
- 5 tbsp unsalted butter, melted
- 2 tbsp light brown sugar
For the Key Lime Filling
- 1 tbsp lime zest (from approx. 6 limes)
- 5 large egg yolks
- 22 oz sweetened condensed milk (1 full can + ¾ of another)
- 1 cup freshly squeezed lime juice (Key limes preferred, regular limes work well too)
For the Whipped Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
HOW TO MAKE KEY LIME PIE BARS
STEP-BY-STEP INSTRUCTIONS
Step 1: Prepare the crust
Start by preheating your oven to 350°F. Line an 8×8-inch square baking pan with parchment paper, allowing the edges to hang over for easy removal later. Pulse the vanilla wafers in a food processor until finely ground. In a medium bowl, mix the crumbs with melted butter and brown sugar until evenly moistened. Press the mixture firmly into the bottom of the pan, using the back of a spoon or a flat-bottomed glass to create a compact, even layer. Bake the crust for 13–15 minutes until lightly golden and set. Let it cool for at least 30 minutes before adding the filling.
Step 2: Make the key lime filling
While the crust cools, zest your limes and separate your eggs. In a large mixing bowl, beat the egg yolks and lime zest on high speed for 4–5 minutes, until the mixture is pale and slightly thickened. Gradually add the sweetened condensed milk and continue beating for another 2–3 minutes. Stir in the fresh lime juice, whisking until smooth and creamy.
Step 3: Bake the bars
Pour the filling over the cooled crust and spread evenly. Bake in the preheated oven for 15–17 minutes. The edges should be set, but the center will still have a slight jiggle. Don’t overbake—the bars will firm up as they cool. Allow the bars to cool on a wire rack for about 30 minutes, then transfer them to the refrigerator for at least 3 hours, or preferably overnight, to fully set.
Step 4: Add the whipped topping
In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream evenly over the chilled bars. Return to the fridge for another 30 minutes to allow the topping to firm slightly before slicing.
Step 5: Slice and serve
Using the parchment overhang, lift the bars out of the pan. Use a sharp knife warmed under hot water and wiped clean between each cut to get clean, tidy squares. Serve chilled, and savor the zesty goodness.
HELPFUL TIPS
- Use fresh lime juice for the best flavor. Bottled juice lacks the brightness of real fruit.
- No Key limes? No problem—regular Persian limes work beautifully.
- Cool completely before slicing to avoid messy edges.
- Freeze-friendly: These bars freeze exceptionally well—just wrap tightly and thaw in the fridge.
DETAILS
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Chill Time: 3–4 hours
- Total Time: 4 hours
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES
These Key Lime Pie Bars can be made a day or two ahead. Keep them tightly covered in the refrigerator. To freeze, wrap individual bars in plastic wrap and place in a sealed container. Thaw overnight in the refrigerator before serving.
NUTRITIONAL INFORMATION (Estimated per serving)
- Calories: 250
- Total Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 25g
- Sugars: 20g
- Protein: 4g
FREQUENTLY ASKED QUESTIONS
Can I double this recipe for a 9×13 pan?
Yes, just double all ingredients and extend the baking time by 5–10 minutes. Keep an eye on the center.
Do I have to use a food processor for the crust?
Not at all. A ziplock bag and a rolling pin will work—just crush thoroughly.
How long do they last in the fridge?
They keep well for up to 4 days in an airtight container.
Can I skip the whipped topping?
Absolutely. The bars are delicious on their own, but the cream adds a nice soft contrast.
STORAGE INSTRUCTIONS
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Wrap individual bars and freeze up to 2 months. Thaw in refrigerator before serving.
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CONCLUSION
There’s something magical about citrus and summer. These Key Lime Pie Bars capture that magic in every creamy, zingy bite. They’re portable, fuss-free, and perfect for everything from beach picnics to bridal showers. The joy is in their simplicity—no fancy techniques, no complicated ingredients—just good, honest flavor that brings people together. Bake a batch, share a few, and tuck away a couple for yourself. You deserve it.