If you love the sweet tang of citrus and the creamy decadence of classic Key lime pie but want an easy, hand-held treat, these Key Lime Pie Bars are an absolute dream! They deliver all the zingy, luscious flavor you crave—with a fraction of the fuss—making them the perfect dessert for parties, family get-togethers, or just a personal treat on a sunny afternoon.
Why You’ll Love This Recipe
- Fresh, Vibrant Flavor: Each bite bursts with zesty key lime and a perfect balance of tangy and sweet.
- Lighter Indulgence: These Key Lime Pie Bars use Greek yogurt, fat-free condensed milk, and egg whites for a creamy treat that’s lighter but still totally satisfying.
- Easy, No-Fuss Crust: The graham cracker and coconut oil crust comes together in minutes—no rolling pins or fancy techniques needed!
- Perfect for Sharing (or Solo Snacking): These bars are easy to slice, easy to serve, and impossible to resist—making them crowd-pleasers at any occasion.
Ingredients You’ll Need
What makes these Key Lime Pie Bars so irresistible is their simplicity—each ingredient truly shines here! Every element, from the buttery crust to the citrusy filling, has a unique role in creating that iconic flavor and velvety texture we all adore.
- Graham cracker crumbs: These are the base for our classic pie-inspired crust, offering texture and a softly sweet, toasty flavor to anchor each bar.
- Coconut oil (melted): Instead of butter, the coconut oil brings a subtle tropical note and helps the crust hold together beautifully.
- Key lime juice: The star of the show! Store-bought works wonders (and saves you time), but nothing beats the punchy, floral acidity of real key lime juice.
- Lime zest: Don’t skip it—it adds an extra layer of citrus fragrance and eye-catching speckles of green throughout the bars.
- Liquid egg whites: These keep the filling light, creamy, and slightly mousse-like while reducing the fat content.
- Fat-free sweetened condensed milk: This magical ingredient delivers creaminess and just the right amount of sweetness, without weighing the bars down.
- Non-fat plain Greek yogurt: It adds body, tang, and an extra protein boost for a smooth-as-silk filling.
- Whipped cream, sugar-free cool whip, or vanilla yogurt (for topping): Each option adds a touch of decadence and balances out that bright citrus.
- Lime zest & lime wedges (for garnish): They make these bars look as stunning as they taste, and enhance the citrus theme.
Variations
One of the joys of these Key Lime Pie Bars is just how easy they are to adapt to your mood, pantry, or any dietary needs—don’t be afraid to put your own spin on this crowd-pleaser!
- Gluten-Free Swap: Simply use gluten-free graham crackers for a celiac-friendly dessert that loses nothing in flavor.
- Dairy-Free Delight: Substitute coconut yogurt and a dairy-free condensed milk for creamy bars that fit any dairy-free lifestyle.
- Add a Coconut Crunch: Mix sweetened shredded coconut into the graham cracker crust for a truly tropical twist.
- Meyer Lemon Bars: Swap key lime juice for fresh Meyer lemon juice if you crave a milder, sweeter citrus experience.
How to Make Key Lime Pie Bars
Step 1: Prepare the Pan and Preheat
Preheat your oven to 350°F (177°C) and line an 8×8-inch baking dish with parchment paper, or give it a generous spritz with nonstick spray. Lining the pan helps you lift the bars out easily for perfect slicing later—trust me, you’ll thank yourself!
Step 2: Make and Bake the Crust
In a medium bowl, stir together the graham cracker crumbs and melted coconut oil. Mix until all the crumbs are moistened and feel like wet sand. Press the mixture firmly and evenly into the bottom of your prepared pan. Bake this for 10–15 minutes, just until lightly golden and toasty. Let it cool while you whip up the tangy filling.
Step 3: Mix the Filling
While that fragrant crust cools, combine the key lime juice, lime zest, liquid egg whites, fat-free sweetened condensed milk, and Greek yogurt in a large mixing bowl. Whisk until smooth and luscious. Don’t rush—make sure there are no streaks of yogurt or lumps, for a cloud-like texture in every square.
Step 4: Assemble and Bake
Pour your citrusy, creamy filling over the cooled crust and spread it evenly with a spatula. Pop it back in the oven for 30–35 minutes, until the center is just set (it should wobble slightly, but not slosh) and the edges are gently pulling away from the pan. This is the sweet spot for those irresistible, sliceable bars.
Step 5: Cool, Chill, and Slice
Allow the bars to cool to room temperature (about 1 hour), then cover and refrigerate for at least 4 hours, or overnight if you have the patience! This chilling time is key for perfect texture and easy cutting. Once set, slice into 12 neat squares, top with whipped cream and a sprinkle of fresh lime zest, and serve up the sunshine.
Pro Tips for Making Key Lime Pie Bars
- Let That Crust Cool: Be sure to let your baked crust return to room temperature before pouring in the filling—this keeps your layers crisp and prevents a soggy base.
- Zest Before You Juice: Always zest your limes before juicing them—it’s nearly impossible (and very messy) the other way around!
- Don’t Overbake: Pull the bars once the center is just set and the edges rise; overbaking can lead to cracks or a rubbery texture.
- Chill for Super-Clean Slices: The longer your Key Lime Pie Bars chill, the neater and more beautiful your slices will be—overnight is ideal!
How to Serve Key Lime Pie Bars
Garnishes
For that bakery-worthy finish, top each bar with a playful swirl of whipped cream (or a spoonful of creamy vanilla yogurt for a lighter twist), plus a sprinkle of fresh lime zest and a tiny lime wedge. This not only makes them look irresistible, but the extra zest really wakes up their sunny citrus aroma!
Side Dishes
Key Lime Pie Bars pair beautifully with fresh berries (think strawberries or raspberries) and a cup of strong black coffee or iced tea. If serving at a party, arrange them alongside other mini desserts or a platter of tropical fruit for a bright, happy dessert buffet.
Creative Ways to Present
You can get extra fancy by serving the bars in cupcake liners for grab-and-go elegance at picnics or potlucks. For a summery spin, serve chilled in mini mason jars—add a dollop of topping, a sprinkle of coconut, and a little paper umbrella for instant vacation vibes!
Make Ahead and Storage
Storing Leftovers
Store your Key Lime Pie Bars covered in the refrigerator for up to 5 days. They stay perfectly creamy and won’t lose their zing, making them the ultimate make-ahead dessert for busy weeks or entertaining.
Freezing
These bars freeze beautifully! For best results, place cut bars (without toppings) in an airtight container, separated by parchment paper. Freeze for up to 3 months, and thaw overnight in the fridge when you’re ready to indulge.
Reheating
No reheating needed—Key Lime Pie Bars are meant to be enjoyed cold for that smooth, creamy bite! If you like them extra-chilled, pop them in the freezer for 15 minutes before serving for a frosty treat.
FAQs
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Do I really need to use key lime juice or will regular lime juice work?
While classic Key Lime Pie Bars get their signature tart flavor from actual key limes, you can absolutely substitute fresh regular lime juice if that’s what you have on hand. The bars will still be wonderfully zesty—just a little less floral.
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Can I make these bars ahead of time for a party?
Yes, these bars are at their very best when made a day in advance and thoroughly chilled. It gives the flavors a chance to meld and ensures clean, gorgeous slices for serving.
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How do I get my graham cracker crust to stay together when sliced?
The key is to make sure all crumbs are moistened with coconut oil and to firmly press the mixture into the pan. Letting the crust cool completely before pouring in the filling also helps keep everything neat and sliceable.
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What’s the best way to zest limes for Key Lime Pie Bars?
Use a fine microplane or zester, grating only the colored part of the peel and not the bitter white pith. Always zest before juicing for maximum flavor and the prettiest specks!
Final Thoughts
Fresh, creamy, and bursting with citrus sunshine in every bite, these Key Lime Pie Bars are pure joy on a plate. Whether you’re a die-hard fan of the classic pie or a newcomer to key lime treats, you’ll fall head-over-heels. I can’t wait for you to try them and share the love—enjoy every tangy, dreamy bite!
Print
Key Lime Pie Bars Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 4 hours 15 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the refreshing tang of Key Lime Pie Bars with a crunchy graham cracker crust, zesty lime filling, and a dollop of whipped cream. These bars are a perfect balance of sweet and tart flavors.
Ingredients
Crust
- 5 full sheets graham cracker, crumbled to powder
- 1/4 cup coconut oil, melted (45g)
Filling
- 1 cup key lime juice
- 2 Tbsp. lime zest
- 120g liquid egg whites
- 1 can fat-free sweetened condensed milk (14oz)
- 1/2 cup non-fat plain Greek yogurt (112g)
Topping
- 1 dollop whipped cream, sugar-free cool whip, or vanilla yogurt
- lime zest for garnish
- lime wedge for garnish
Instructions
- Preheat the Oven: Preheat oven to 350°F and prepare an 8×8 baking dish with nonstick spray or parchment paper.
- Prepare Crust: Mix graham cracker crumbs and melted coconut oil in a bowl. Press mixture into the dish, bake for 10-15 minutes, then set aside to cool.
- Make Filling: Combine lime juice, lime zest, egg whites, condensed milk, and Greek yogurt in a bowl. Pour over crust and spread evenly.
- Bake: Bake for 30-35 minutes until set. Let cool in the dish for an hour, then refrigerate for at least 4 hours or overnight.
- Serve: Cut into 12 squares, top with whipped cream, and garnish with lime zest before serving.
Notes
- Nutritional values can vary with ingredient substitutions.
- About 8 limes yield 1 cup of key lime juice.
- 4 large eggs yield approximately 120g of egg whites.
- Add whipped cream individually when serving.
- Ensure the crust cools before adding the filling.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg
