Recipe: Key Lime Pie Bars

Now, I’m a personal fan of key lime pie: rich, creamy, crumbly, and incredibly tart. It’s a combination of all the ingredients that bring everything together, to create an explosion of various tastes and textures, all the while being super delicious. One of my favorite pie flavors by far.

That said, we happened to buy a massive bag of limes during one of our trips to the grocery. Don’t know what the primary reason was for buying so many, but in any case, we had a surplus and it crossed my mind to make dessert out of them. I’d originally thought about making key lime pie, but I got the great idea of making bars out of them instead. After all, I’ve made lemon bars before and, as they’re part of the same citrus family, I thought it wouldn’t be much different for key limes.

I took to the Internet and found this lovely recipe to reference. I didn’t copy exactly ingredient-by-ingredient, or step-by-step, but in any case, the finished product turned out pretty good. The only thing I’d modify should I bake it again is to cut down on the sugar in the crust: the key lime bars turned out a tad too sweet as a result, so it’s worth tweaking to get the right consistency next time.

Here’s the recipe!

Key Lime Pie Bars (makes 9 squares)


  • Half a box of graham crackers (or unsalted biscuits), crushed
  • 1/4 cup white sugar (after modification)
  • 1/4 tsp cinnamon
  • 1 stick of unsalted butter, melted
  • 3 egg yolks
  • 1 can sweetened condensed milk
  • 4 tsps lime zest (about 7 small limes)
  • 1/2 cup lime juice (about 7 small limes)


Preheat oven to 350°F. Line a 9×9” pan with parchment paper.

Mix crushed graham crackers, white sugar, and cinnamon together in a small bowl. Add melted butter and mix until the texture becomes crumbly and moist.

Press evenly the graham cracker mixture into the lined pan. Baked for 10-15 minutes and take it out. Leave the oven on.

Whisk the egg yolks together before adding the sweetened condensed milk. Add the lime zest and continue mixing as you add the lime juice. Mixture should be slightly thick, and not overly runny.

Pour mixture onto the crust and place back into the oven. Bake for 15 minutes. Take it out to cool before refrigerating for at least 2 hours.

Slice into squares and enjoy! Bon appétit.

— The Finicky Cynic

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9 thoughts on “Recipe: Key Lime Pie Bars

    1. rebbit7

      Very interesting you never had key lime pie. Maybe it’s more of an American thing? It’s worth a try, even if you’re not much of a fan of sweets!

      1. rebbit7

        That’s fair! Apple pie isn’t my favorite, either. Apparently, it’s an American tradition to eat apple pie with cheddar cheese on top!

  1. Pingback: Recipe: Russian Honey Cake (Medovik) – The Finicky Cynic

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