The Best Key Lime Pie Bars with Freshly Milled Crust

If you’re in the mood for a dessert that’s both refreshingly tart and sweetly comforting, these delicious key lime pie bars might just be your new go-to. Like a traditional key lime pie in bar form, these dessert bars combine that perfect mix of tangy, creamy, and crunchy that makes dessert memorable. They showcase a fresh milled, buttery graham cracker crust that adds a delightful crunch and rich flavor you can really sink your teeth into. Plus, making your own sweetened condensed milk at home is easier than you’d think and adds a creamy, wholesome touch that elevates the whole experience.

Course Dessert

Cuisine American

Prep Time 2

Cook Time 25

Chilling Time 5

Total Time 7 25

Servings bars

Calories 448kcal

Ingredients

Graham Cracker Crust:

2 cups crushed graham crackers 250 grams
5 tablespoons melted butter 73 grams
1 tablespoon sugar

Key Lime Filling:

5 egg yolks
1 tablespoon fresh lime zest or key lime zest
2 ¾ cups sweetened condensed milk 625 grams
1 cup fresh keylime or lime juice 255 grams

Homemade Sweetened Condensed Milk:

4 cups whole milk 977 grams
1 ¼ cups honey 350 grams

Whipped Cream Topping:

1 cup heavy whipping cream 235 grams
2 tablespoons honey or sugar

Instructions

Preheat the oven to 350 degrees F.
Line a 9 x 9 or 6 x 10 inch pan with parchment paper.
Use a food processor to crush the graham crackers into fine crumbs. Or, place in a large ziploc bag and crush with a meat mallet.
Prepare the graham cracker crust by combining all ingredients together in a medium bowl.
Press the graham cracker mixture into the prepared pan in an even layer and bake for 12-15 minutes. Allow to cool completely.
If you want to make homemade sweetened condensed milk combine the milk and honey in a large pot. Simmer lightly over medium heat for 45 minutes to 1 ½ hours until reduced by half. Do not let it boil and whisk frequently. It should be somewhat thicker. Allow to cool.
Prepare the key lime filling by beating the egg yolks and lime zest together in the bowl of a stand mixer, until the eggs are lighter in color.
Add the sweetened condensed milk and beat for several minutes, then add the lime zest.
Pour the filling over the cooled graham cracker crust and bake for 20-25 minutes, until the filling is just set and jiggles slightly when shaken.
Allow to cool and place in the fridge to chill for several hours or overnight.
In a large bowl or using a stand mixer, beat the heavy cream and sugar together with the whisk attachment, just until stiff peaks form. Be careful not to over whip the whipped cream.
Spread the homemade whipped cream over the key lime filling and refrigerate for another 30 minutes.
Top with lime zest if desired.

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