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With a creamy filling that is both tart and sweet and a coconut graham cracker crust, these Key Lime Pie Bars are the definition of summer in one perfect bite! These bars are easy to make and a great alternative to a traditional key lime pie.

Two key lime pie bars on a white plate next to a gold fork with a white handle. The corner of one bar has a bite taken out of it

I don’t know if you happened to catch my post last week for Key Lime Pie Ice Cream, but I’ve pretty much been obsessed with key lime everything since then, so I thought it was the perfect time to share these super simple Key Lime Pie Bars with you.

They’ve been on the site for ages, but they were definitely in need of a little refresh, so I tweaked the recipe and added new photos.

And now I’m just over here contemplating what key lime dessert to whip up next!

Key lime pie bars on a white plate with another plate of bars and a wire rack with more bars in the background

EASY KEY LIME PIE BARS

I love key lime pie. I love the tart flavor of the key limes, I love the creamy sweetness of the sweetened condensed milk, I love the pairing of the creamy filling with the graham cracker crust. 

And unlike another classic citrus pie, lemon meringue pie, I love how simple it is to make key lime pie filling. Zero fuss.  

Overhead view of the ingredients for key lime pie bars measured into various bowls on a marble counter

But you also know that I love a good bar dessert. Being able to cut a dessert into bars and share it easily is one of my favorite moves.

So of course I had to turn key lime pie into bars! 

Because key lime and coconut go so well together, I also wanted to add some coconut flavor to these bars. 

coconut graham cracker crust being mixed together with a spatula in a glass mixing bowl on a marble surface

I ended up adding some sweetened flaked coconut into the graham cracker crust. The coconut adds a subtle flavor and a bit of extra texture to the bars, which I love a lot! 

I like to top these bars with a dollop of whipped cream and toasted coconut before serving, but they’re just as delicious straight from the fridge before bed. Ask me how I know.

Coconut graham cracker crust in a parchment-lined baking pan on a marble countertop

HOW TO MAKE KEY LIME BARS

To make these bars, start by mixing together the graham cracker crust ingredients and pressing it down in a 8×8-inch pan that’s been lined with parchment paper.

I recommend leaving a “handle” of parchment paper over at least 2 sides of the pan. This will make it much easier to pull the bars out of the pan for cutting later.

Key lime pie bar filling being whisked together in a glass mixing bowl on a marble surface

To press the crust into the pan, grab a measuring cup or a glass with a flat bottom. Using the flat bottom of the cup or glass will make it easier to press the crust into an even layer! 

Bake the crust for about 8 minutes while you whisk together the filling.

To make the key lime bar filling, just whisk the ingredients together in a bowl. 

Overhead view of key lime pie bars cut into 16 pieces on a wire rack set on a marble counter

That’s it. I told you this was easy! 

Pour the filling onto the baked crust and pop it back into the oven for about 12 minutes. You’ll know the bars are done when tiny pinholes burst on the surface of the filling. But be careful not to let the filling brown! 

Let the bars cool on a wire rack and then chill in the fridge for several hours before using the parchment “handles” to gently lift the bars out of the pan, cut, and serve.

Key lime pie bar topped with whipped cream and toasted coconut being held up to the camera by an offset spatula

WHAT IF I CAN’T FIND KEY LIMES?

Finding fresh key limes at the store can be hit or miss. And honestly, tiny key limes are kind of a pain to juice anyway.

So here’s my secret: I buy key lime juice instead of fresh key limes.

My grocery store carries Nellie & Joe’s key lime juice, but any brand you find should work just fine.

If you do want to use fresh key limes, here’s a tip for juicing them: Use a (clean) garlic press to juice those tiny little suckers! 

Close up of two key lime pie bars topped with whipped cream and toasted coconut on a white plate, next to a gold fork with a white handle

CAN I USE A 9X9 PAN INSTEAD?

I baked my Key Lime Pie Bars in an 8×8-inch pan. I like the thick layer of filling that you get when you bake them up in an 8×8 pan, but you could use a 9×9-inch pan instead.

If you’re using a 9×9-inch pan, the filling and crust layers will be slightly thinner, but equally delicious. Just reduce the baking time for the filling to 5-8 minutes instead of 10-12 minutes.

Overhead view of three white plates holding key lime pie bars on a marble counter next to a wire cooling rack holding more key lime pie bars

A HELPFUL TIP FOR CUTTING THESE BARS

Whenever I cut a dessert with a chilled filling, whether it be Key Lime Pie Bars or Vanilla Cheesecake or Cheesecake Brownies, I use a simple trick to get a nice clean cut.

Grab a large knife and run it under very hot water for a few seconds. Quickly wipe it dry on a clean towel and then cut the bars or cheesecake. The knife will be hot enough to cleanly cut through the filling.

Just clean the knife off between each cut, running it back under the hot water as needed if it starts to cool off.

Voila! Clean edges that will make you look like a pro. 

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Key Lime Pie Bars

By: Jamie
4.46 from 85 votes
Prep: 15 minutes
Cook: 12 minutes
Chill Time: 4 hours
Total: 4 hours 27 minutes
Servings: 16 bars
With a creamy filling that is both tart and sweet and a coconut graham cracker crust, these Key Lime Pie Bars are the definition of summer in one perfect bite! These bars are easy to make and a great alternative to a traditional key lime pie.

Ingredients  

For the crust

  • 1 ½ cups crushed graham crackers about 2/3 of a sleeve
  • 2 tablespoons granulated sugar
  • cup butter melted
  • ½ cup sweetened flaked coconut

For the filling

  • 3 cups sweetened condensed milk
  • ½ cup sour cream
  • ¾ cup key lime juice
  • 1 tablespoon grated lime zest

Instructions 

For the Crust

  • Preheat oven to 350° F (175° C). Line a 8×8-inch baking pan with parchment paper. Set aside.
  • In a small bowl, combine the crumbs, coconut and sugar; add butter and blend well. Press onto the prepared pan.
  • Bake for 8 minutes; cool on wire rack.

For the Filling

  • In a medium bowl, combine condensed milk, sour cream, lime juice, and lime zest. Mix well and pour into graham cracker crust.
  • Bake in preheated oven for 10-12 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill thoroughly before serving, at least 2-4 hours. Cut into 16 bars; garnish with whipped cream and toasted coconut.

Notes

  • If using a 9×9-inch pan, bake the filling for 5 to 8 minutes.
  • I use Nellie & Joe’s key lime juice when I cannot find fresh key limes.

Nutrition

Serving: 1bar, Calories: 287kcal, Carbohydrates: 42g, Protein: 5g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Cholesterol: 34mg, Sodium: 149mg, Fiber: 1g, Sugar: 36g

Nutrition information is automatically calculated, so should only be used as an approximation.

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65 Comments

  1. Hamnah says:

    Hi! Are we able to freeze them overnight and serve them the next day?

    1. Jamie says:

      Hi Hannah – I haven’t tried freezing them overnight, but you can definitely keep them in the refrigerator overnight and serve them the next day. Hope this helps! Happy baking –
      Jamie

  2. Pilar says:

    These are so good and easy!! I doubled the recipe and used a small baking sheet and subbed 2% greek yogurt for sour cream and they are so delicious. I was so happy to find a recipe without the yolks because I hate wasting egg whites and this did not disappoint. I’m curious about if there’s a way to make it non dairy since I saw coconut condensed milk at the store.

    1. Jamie says:

      So happy to hear you enjoyed the recipe, Pilar!

    2. Angela says:

      @Pilar, how long did you bake them? Did you use a 9×13″ pan?

  3. Ally says:

    This is one of my favorite desserts, and I love the addition of coconut! It seems like a simple recipe, will definitely be trying it out.

    1. Jamie says:

      I hope you enjoy them as much as we do!
      -Jamie

  4. Judy Maldonado says:

    I don’t like coconut and want to add a half cup of hazelnut meal. Do I need to increase the melted butter? And if so, how much?

    1. Jamie says:

      Hello! I haven’t attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.
      -Jamie

  5. Stephy says:

    Can the sweetened condensed milk to substitute with other ingredient suitable for someone with diabetic.

    My mum love key lime but it’s just too sweet for her. 

    Thank you in advance. 

    1. Jamie says:

      Hello! I haven’t attempted this recipe with anything in place of the condensed milk, so I am not sure of the result. If you happen to give it a try, I’d love to know what you used. Thanks so much for stopping by.
      -Jamie

  6. Kelly | Maverick Baking says:

    These look so delicious, love the addition of coconut!

    1. Jamie says:

      Thanks so much for stopping by, Kelly! I appreciate you taking the time to comment. Happy Baking!
      -Jamie

  7. Diana Klingenberg says:

    Can or how would a sugar substitute work for this? I am a diabetic and love this. Splenda cooking blend? It looks so good. Thank you.

    1. Jamie says:

      Hello! I haven’t attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.
      -Jamie