Key Lime Pie Bars

5 from 2 votes

These Key Lime Pie Bars are fresh and creamy with a perfect limey zip! With a graham cracker cookie crust and fluffy whipped topping this is the last Key Lime Pie recipe you will ever need.

Prep Time30

Cook Time15

Chill Time30

Course: Dessert

Keyword: Key lime pie bars

Servings: servings

Author: Karli Bitner

Ingredients

3/4 cup (167g) salted butter, softened
1/3 cup (76g) granulated sugar
3/4 cup (185g) brown sugar
2 eggs
1/2 tbsp vanilla extract
2 cups (304g) all-purpose flour
1 sleeve graham crackers, crushed (1 sleeve is 9 full crackers)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Key Lime Pie Filling + Toppings

1 (8 oz) block cream cheese, room temperature
7 oz sweetened condensed milk
1/4-1/2 cup lime juice
4 tbsp powdered sugar
1 lime, zested (optional but I love the extra kick of flavor!)
2 limes, cut into wedges for serving
8 oz whipped topping, thawed

Instructions

Preheat the oven to 350°F (180°C). Line a 9x13 pan with parchment paper and set side.
Using an electric hand mixer or in the bowl of a stand mixer, cream together the butter, granulated sugar, and brown sugar.
3/4 cup (167g) salted butter, softened, 1/3 cup (76g) granulated sugar, 3/4 cup (185g) brown sugar
Next, add in the eggs and vanilla. Mix until light in color and creamy.
2 eggs, 1/2 tbsp vanilla extract
Add in the dry ingredients (flour, crushed graham crackers, baking soda, baking powder and salt) and mix into the dough until completely combined.
2 cups (304g) all-purpose flour, 1 sleeve graham crackers, crushed , 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
Press the dough into the bottom of the prepared pan. Bake at 350°F (180°C) for 15-17 minutes or until the edges are turning golden brown and the center no longer looks wet and glossy.
Allow the cookie layer to cool completely.
Once the cookie crust has cooled completely, make the filling by creaming the cream cheese until smooth.
1 (8 oz) block cream cheese, room temperature
Add in the sweetened condensed milk and mix until thoroughly combined.
7 oz sweetened condensed milk
Next, add in the powdered sugar, lime zest and lime juice. Remember, you can always add in more lime juice but you can't take some out. So start small and add more until the flavor is to your preference.
1/4-1/2 cup lime juice, 4 tbsp powdered sugar, 1 lime, zested
Once your pie filling is finished, pour and spread it onto the cookie crust.
Place the whole pan into the fridge and let it chill for 15 minutes.
Once chilled, top with the whipped topping and lime slices.
2 limes, cut into wedges for serving, 8 oz whipped topping, thawed
Cut and enjoy! Store in the fridge.

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