Creamy Key Lime Pie Bars sliced up
Creamy Key Lime Pie Bars

Creamy Key Lime Pie Bars

Recipe by Molly Marzalek-Kelly
Not Yet Reviewed
Bake it Easy

These Key lime pie bars take a delightful detour from tradition: Instead of baking a custard made from sweetened condensed milk and eggs, this ultra-silky filling is cream-based and prepared on the stovetop like posset, the classic British dessert. The mixture is then poured over a crisp graham cracker crust and simply chilled until set. The result? Bars with a lusciously smooth, tangy filling with a texture somewhere between mousse and pudding — refreshing, rich, and irresistibly creamy! 

Prep
20 mins
Bake
10 to 15 mins
Total
6 hrs 45 mins
Yield
one 8" pan
Creamy Key Lime Pie Bars sliced up - select to zoom
Creamy Key Lime Pie Bars sliced up - select to zoom
Creamy Key Lime Pie Bar on a plate - select to zoom
Creamy Key Lime Pie Bars ingredients - select to zoom

Instructions

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  1. Preheat the oven to 350°F with a rack positioned in the center. Line an 8" square pan with a parchment sling. 

  2. To make the filling: In a large saucepot, heat the cream, sugar, salt, and lime zest over high heat until boiling, stirring occasionally with a heat-proof spatula to dissolve the sugar. Once the mixture comes to a boil, reduce the heat slightly to maintain a gentle boil for 5 minutes, stirring constantly. Watch the mixture carefully and further reduce the heat if the cream starts boiling rapidly — maintain a gentle boil. The mixture will thicken only slightly; it will look almost as fluid as plain cream. 

  3. Remove the saucepot from the heat and stir in the lime juice. Set aside to cool slightly in the saucepot while you prepare the crust. Stir occasionally to prevent a skin from forming.  

  4. To make the crust: In a medium bowl, stir together the graham cracker crumbs, confectioners’ sugar, and salt. Add the melted butter and mix until thoroughly combined.  

  5. Transfer the crust mixture to the prepared pan, then use the bottom of a measuring cup or glass and the pads of your fingers to press it firmly and evenly into the bottom of the pan.  

  6. Bake the crust for 10 to 15 minutes; it’ll darken in color a bit. Remove it from the oven and place it on a rack to cool for 10 minutes. 

  7. Gently pour the filling over the slightly cooled crust, then carefully place the pan, uncovered, in the refrigerator for at least 6 hours, or overnight, until set.  

  8. Once set, lift the bars out of the pan using the parchment sling and transfer them to a cutting board. For the cleanest and most precise cuts, soak a chef’s knife in hot water, dry it thoroughly, then slice the bars. Repeat soaking and drying the knife between cuts, as needed, to keep the edges clean.  

  9. To top the Key lime pie bars: When ready to serve, top each bar with a dollop of whipped cream, then zest the lime over the top. These bars are best served chilled.  

  10. Storage information: Store any leftover Key lime pie bars, covered, in the refrigerator for up to 1 week; freeze for longer storage.  

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