I originally posted this recipe in 2014 and have since added new photos, a video tutorial, and more helpful success tips. Like key lime pie (or even mini margarita cheesecakes!), these key lime pie bars are truly one of the most refreshing, flavorful spring/summer desserts. And you know what? They’re incredibly easy to make. Today’s recipe is typically my go-to when I need a no-fuss crowd pleasing dessert. I just brought them to a BBQ the other night! (See even more BBQ cookout desserts.)
Why You’ll Love These Key Lime Pie Squares
All the texture and flavor of traditional key lime pie, but a little more cheesecake-y Only 7 ingredients (see all of my 8 ingredients or fewer recipes) Tangy-sweet flavor Thick, buttery graham cracker crust, or spice things up with gingersnap crumbs! Grab & go—no fork needed!
You Need Just 7 Ingredients:
And this includes the crust. I count key lime zest AND juice as 1 ingredient… key limes!
Start With a Crumb Crust
Below you’ll find my basic graham cracker crust recipe. It fits into a 9-inch square baking pan perfectly, as well as many 8-inch and 10-inch pans, and pie dishes. I love this particular crust because it’s altogether crunchy, buttery, thick, and not overly sweet like many crumb crusts of its kind. I use it for strawberry cream cheese pie, lemon blueberry cheesecake bars, and these mini key lime pies.
You need a careful ratio of 3 ingredients: graham cracker crumbs, sugar, & melted butter. Use a food processor or blender to grind 12 full-sheet graham crackers into crumbs. Stir the graham cracker crumbs and sugar together before mixing in the melted butter. Press into your lined pan just until it’s no longer crumbly. Do not pack down too hard.
Other crust options: No matter which crumb crust you choose to use, press it into a 9-inch square baking pan lined with parchment paper, and give it a head start in the oven while you mix together your filling. (10 minutes prebake, as instructed below.)
Key Lime Pie Square Filling
This 4-ingredient filling is tart, creamy, and sweet. The perfect balance of all three. Tangy, not sour. Smooth, with just the right custard-meets-cheesecake texture. First, you need key lime juice. You also need the following ingredients: Spread the filling over the crust while the crust is still warm. Why? This will help the filling adhere to the crust a little better. The bars don’t take long to bake to bake, but they do require cooling and chilling before you can slice into them.
How to Cut Neat Squares
Cool baked key lime pie bars at room temperature for about 1 hour, and then refrigerate them for 2 hours or until the bottom of the pan feels cold. If you cut the bars into squares too early, they’ll fall apart. If I’m serving these at a party or event, I prepare them the night before just so I know they’ll cool and chill long enough to yield neat squares. Slice them with a sharp knife and wipe the knife clean between each cut. Are you hungry yet? Because I don’t have any key lime pie squares left to share. 😉 For more summer dessert inspiration, see my roundups of favorite Memorial Day recipes, 4th of July Desserts, and BBQ cookout dessert recipes.
