The Best Make-Ahead Key Lime Pie Bars for Summer Weekends

These might be fighting words, but key lime bars are the best bars in the world. This past weekend I made a batch, and they were a huge hit. On a hot summer day, they are the perfect dessert. Light and refreshing. The tanginess of the lime really hits the spot, especially when it is paired with the creamy filling. And that crust. The crumbly, crunchy, slightly sweet graham cracker crust is always next level. 

Lucky us, we got invited to spend the day at a family cabin. So I made these bars the night before and put them in the freezer. The next day, I made the whipped cream, spread it on top, and then sprinkled it with lime zest. Because the bars were frozen, they traveled really well. I put them in the backseat with me and popped them in the refrigerator once I got there.

If you are lucky enough to be invited to a cabin on a lake, I recommend bringing these bars. I was so happy to make them because it feels like there are fewer opportunities to have bars these days. Growing up in the 80s, it felt like we were always bringing a tray of bars somewhere, especially here in the Midwest. Sharing bars is sharing love. I hope this inspires you to get out an old cookbook and make a pan of bars for the people you love.

Baked in a 9×13-inch pan, these bars serve a crowd and slice beautifully, making them ideal for family reunions, cabin weekends, potlucks, and all the gatherings.

Key Lime Pie Bars

Yield: 24 bars

Graham Cracker Crust

• 3 cups graham cracker crumbs (about 24 full crackers)

• ⅓ cup granulated sugar

• ½ teaspoon kosher salt

• 12 tablespoons (1½ sticks) unsalted butter, melted

Creamy Key Lime Filling

• 2 (14-ounce) cans sweetened condensed milk

• 8 ounces cream cheese (softened)

• 1 key lime juice (I use the bottled kind)

• 2 tablespoons lime zest
  

• 8 large egg yolks

Whipped Cream Topping

• 2 cups heavy whipping cream (1 pint)

• ¼ cup powdered sugar

• 1 teaspoon Vanilla Bean Project Vanilla Bean Paste

• Lime zest for garnish

Instructions

Prepare the Crust

Preheat the oven to 350°F.

Put the graham crackers in a Ziploc bag and crush them with a rolling pin, or better yet use a food processor. Make sure that there are no big chunks of graham cracker. Then melt the butter.

In a large bowl, combine the graham cracker crumbs, sugar, and salt. Stir in the melted butter until all of the crumbs are evenly coated.

Press the mixture firmly into the bottom of a 9X13 pan

Prebake for 10 minutes.

Remove from the oven and allow to cool slightly while preparing the filling.

Make the Filling

Beat the cream cheese with a handheld mixer for one minute until smooth in a large bowl

Then add whisk together the sweetened condensed milk, lime juice, lime zest, vanilla extract, and egg yolks until smooth.

Pour the filling over the warm crust.

Bake for 35 minutes, or until the edges are set and the center has only a slight jiggle.

Do not overbake.

Cool completely at room temperature.

Cover with plastic wrap and then aluminum foil, and then put in the freezer overnight 

The Next Day

Prepare the Whipped Cream

Whip the heavy cream until soft peaks form.

Add the powdered sugar and vanilla bean paste

Continue whipping until medium peaks form.

Spread over the chilled bars.

Finish with fresh lime zest.