These easy key lime pie bars use a buttery vanilla wafer crust, a tart and creamy condensed milk and egg yolk filling, and a fresh whipped cream topping. They bake in about 30 minutes and need 3 to 6 hours in the fridge to set completely. No pie dish, no blind baking, no fuss.
We are making one of my favorite summertime desserts. Key Lime Pie Bars!
These bars are so tart and tangy, very refreshing, and you can serve them straight from the refrigerator or even better, straight from the freezer. They come together in minutes, they are made with a simple cookie crust, and we are making them in bar form because honestly? They are so much easier to make than pie.
Table of Contents
Why I Secretly Hate Making Pie (But Love These Bars)
To be honest, If you do not really enjoy making pie. But do like to eat pie, but making pie is a whole different story! But these key lime pie bars are so incredibly easy to make, and they are absolutely irresistible.
For this recipe, we are skipping the traditional graham crackers and making a buttery vanilla wafer crust instead. So delicious!
If you love easy, crowd-pleasing summer desserts, my Easy Mixed Berry Cobbler is another foolproof summer bake that comes together just as quickly and always gets the same reaction.
What You Will Need
Special Equipment
- 8 by 8 inch square baking pan (straight edges are best!)
- Parchment paper
- All-metal binder clips only (to hold the parchment, no plastic-coated clips in the oven!)
- Mixing bowls
- Whisk and a simple fork
- Hand mixer (for the whipped cream)
For the Vanilla Wafer Crust
- 2 cups (220g) vanilla wafer crumbs, crushed into a fine crumb
- 2 tbsp (25g) light brown sugar
- 6 tbsp (85g) unsalted butter, melted and cooled for about 10 minutes
For the Key Lime Filling
- 2 cans (14 oz each / 794g total) sweetened condensed milk (not evaporated milk, which is too thin and will not set!)
- 5 large egg yolks
- 3/4 cup (180ml) fresh lime juice (from about 12 regular limes or about 25 key limes)
- 1 to 2 tbsp fresh lime zest
For the Whipped Cream Topping
- 1 cup (240ml) heavy whipping cream, cold
- 3 tbsp (24g) powdered sugar
- 1/2 tsp vanilla extract
Let us Get Baking!
1. The Ultimate Parchment Hack
Preheat your oven to 350°F (177°C). Spray a little non stick baking spray inside your 8 by 8 inch pan.
Before you make your cookie crust, you are going to line your pan with parchment paper on both sides. Just take a couple of pieces of parchment paper and trim them down really quickly. It does not need to be perfect! You just want to line the bottom and sides of the pan so that after the bars are chilled, you can easily pull them right out. This makes clean up really easy too!
Pro Tip! Grab a little bit of non stick baking spray just to get those parchment pieces to sit nice and flat against the pan. That is going to help us get a really nice edge on our bars so they look really pretty when we slice them. Done is better than perfect, use simple little all-metal binder clips (never plastic-coated ones as they will melt!) on the sides of the pan. They do just fine in the oven and they help hold that parchment down so it does not get in the way of your pretty bars.
2. Make the Crust
In a medium bowl, add your 2 cups of vanilla wafer crumbs, 2 tablespoons of light brown sugar, and 6 tablespoons of cooled melted butter. Use a fork to mix this together, gently spreading that butter around until the mixture looks like wet sand.
3. Bake the Crust
Press the crumb mixture firmly and evenly into the bottom of your prepared pan. Bake for 8 to 10 minutes until golden and fragrant. Remove from the oven and let it cool slightly. Turn your oven down to 325°F (163°C).
4. Let us Talk About Limes for a Second
What if you were not able to find any key limes? Just use regular limes for this recipe! Rest assured, these bars are just as delicious with regular limes. So when in a pinch, regular limes will do just fine. They are just a little bit less aromatic and a little bit less tart than key limes, but they are delicious and no one will know!
5. Make the Filling
While the crust cools, grab a bowl and a whisk. Whisk together the sweetened condensed milk, 5 egg yolks, lime juice, and lime zest until completely smooth.
6. Bake the Bars
Pour the filling over your warm cookie crust. Bake at 325°F (163°C) for 15 to 20 minutes. The edges should be set and the center will still have a slight jiggle to it. The filling is fully cooked when the edges are visibly set and the internal temperature of the filling reaches at least 160°F (71°C). A quick-read thermometer is your best friend here if you are unsure!
7. Chill Completely
Let the bars cool to room temperature, then pop them into the refrigerator for at least 3 to 6 hours (or overnight) so they set completely.
While you wait, why not line up your next dessert? My No-Bake Strawberry Icebox Cake is another chill-and-serve summer dessert that is just as refreshing and feeds just as big a crowd.
8. Top and Serve
Once chilled, use a hand mixer to whip the heavy cream, powdered sugar, and vanilla together until stiff peaks form. Lift the bars out of the pan using your parchment sling, spread the whipped cream on top, slice into squares, and serve cold!
How to Store Key Lime Pie Bars
- Refrigerator: Store covered for up to 5 days. If making ahead, store the bars and whipped cream separately and top just before serving since whipped cream starts to weep after day 2.
- Freezer: Freeze the baked and un-topped bars wrapped tightly in plastic wrap for up to 2 months. Thaw in the fridge overnight and top with fresh whipped cream before serving.
- Straight from the freezer: These bars are genuinely incredible eaten semi-frozen! Just make sure the filling was fully set before freezing.
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FAQs
Can I use regular limes instead of key limes?
Yes, absolutely! As I mentioned, If you could not even find key limes so use regular limes. Regular limes are just a little bit less aromatic and slightly less tart than true key limes, but I promise you they are delicious and no one will know the difference!
Why are my Key Lime Bars runny?
If your bars are runny, it usually comes down to three things. First, make sure you used sweetened condensed milk, not evaporated milk (which is too thin to set). Second, make sure they baked long enough because the edges need to be visibly set even if the center jiggles. Chill time is magic! These bars need cold temperatures to firm up, so leave them in the fridge for at least 3 to 6 hours before slicing.
Are Key Lime Pie Bars supposed to be green?
Nope! Authentic key lime filling is a beautiful pale, creamy yellow thanks to the egg yolks and the sweetened condensed milk. If you see a bright green key lime dessert, it probably has food coloring in it. The only green on our bars is the fresh lime zest on top!
How do I cut Key Lime Pie Bars cleanly?
The filling is super rich and custardy, so it loves to stick to the knife. For those perfect, pretty squares, make sure your bars are totally chilled. Then, run a sharp chef knife under hot water, wipe it completely dry, and make a slice. The secret? Wipe and re-wet that knife between every single cut! Done is better than perfect, but this trick helps a lot.
Can I make these in a 9×13 pan?
Yes! Simply double the recipe for a 9×13 pan. Keep the baking temperatures the same and add about 5 extra minutes to the filling bake time since there is more volume to set. Start checking for doneness at the 20-minute mark and look for set edges with a slight jiggle in the center.
Can I make Key Lime Pie Bars ahead of time?
Absolutely! These are actually a great make-ahead dessert. Bake and chill the bars up to 2 days in advance and keep them covered in the fridge. Add the whipped cream topping right before serving so it stays fresh and does not weep.
Is the filling fully cooked with egg yolks?
Yes! The filling is baked at 325°F until it reaches an internal temperature of at least 160°F, which is the USDA safe temperature for egg-based custards. The slight jiggle in the center will firm up completely during chilling. If you are unsure, a quick-read thermometer inserted into the center of the filling is the most reliable way to check.
Easy Key Lime Pie Bars with Vanilla Wafer Crust
Course: DessertCuisine: AmericanDifficulty: Easy16
bars20
minutes30
minutes280
kcal240
minutes4
hours50
minutesTart, tangy, and incredibly refreshing key lime pie bars with a buttery vanilla wafer crust and fresh whipped cream topping. So much easier than making pie and perfect for summer!
Ingredients
- Equipment Needed:
8×8 inch square baking pan
Parchment paper
All-metal binder clips (no plastic-coated clips in the oven)
Whisk
Hand mixer
- Ingredients:
- Vanilla Wafer Crust
220g (2 cups) vanilla wafer crumbs, finely crushed
25g (2 tbsp) light brown sugar
85g (6 tbsp) unsalted butter, melted and cooled
- Key Lime Filling
794g (2 cans / 14 oz each) sweetened condensed milk (not evaporated milk!)
5 large egg yolks
180ml (3/4 cup) fresh lime juice (regular or key limes)
1 to 2 tbsp fresh lime zest
- Whipped Cream Topping
240ml (1 cup) heavy whipping cream, cold
24g (3 tbsp) powdered sugar
1/2 tsp vanilla extract
Directions
- Preheat oven to 350°F (177°C). Lightly spray an 8×8 inch baking pan with nonstick spray. Line with two pieces of parchment paper in a crisscross pattern, securing the overhang with all-metal binder clips.
- In a bowl, use a fork to combine vanilla wafer crumbs, brown sugar, and melted butter until it resembles wet sand.
- Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8 to 10 minutes until golden and fragrant. Remove and let cool slightly. Lower the oven temperature to 325°F (163°C).
- In a separate bowl, whisk together the sweetened condensed milk, egg yolks, lime juice, and lime zest until completely smooth.
- Pour the filling over the warm crust. Bake at 325°F (163°C) for 15 to 20 minutes until the edges are visibly set and the center still jiggles slightly. The filling is fully cooked when it reaches an internal temperature of 160°F (71°C).
- Cool to room temperature on a wire rack, then refrigerate for at least 3 to 6 hours (ideally overnight) to set completely.
- Using a hand mixer, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Use the parchment sling to lift the bars from the pan. Top with whipped cream, slice into 16 squares using the hot-knife method (run knife under hot water and wipe dry between each cut), and serve cold.
Notes
- The Lime Situation: Do not stress if you cannot find key limes! Regular Persian limes work beautifully and taste practically identical in this recipe.
- Sweetened Condensed Milk Only: Do not accidentally grab evaporated milk. The condensed milk is your sweetener and your structure.
- Egg Safety: The filling is baked to an internal temperature of at least 160°F, which is the USDA safe temperature for egg custards. Use a quick-read thermometer if you are unsure.
- Slicing Hack: Run a sharp chef knife under hot water, wipe completely dry, and slice. Wipe and re-wet between every single cut for bakery-clean squares.
- Storage: Store covered in the fridge for up to 5 days. For best results, store bars and whipped cream separately and top just before serving. Freeze un-topped bars tightly wrapped for up to 2 months.
- 9×13 Pan: Double the recipe, keep the same temperatures, and add about 5 minutes to the filling bake time.
- Nutrition: Calories are estimated and will vary based on bar size and amount of whipped cream used.
