Recipe: Key Lime Pie Bars – Grand Lake Realtor


Shelley Koster
Bartlesville & Grand Lake Realtor

This weekend we got to enjoy some incredible food when we were with our family out at the Grand Lake! It was also the place where I got to try these AMAZING Key Lime Pie Bars. I thought I’d pass along the recipe for you all.

These delicious bars are easy to make and they taste awesome. In this Oklahoma heat, no one wants to spend hours in a hot kitchen, which is one of the reasons why these bars are perfect for family gatherings and events. And they make for the perfect summertime treat!

Below we have attached the recipe card, a printable file, and the text to get you started! We hope you enjoy these incredible treats!


Print this! Key Lime Pie Bars

  • 12 large graham cracker rectangles
  • 2 tablespoons ground pecans
  • ⅓ cup granulated sugar
  • ¼ teaspoon cinnamon powder
  • 1 stick (1/2 cup) unsalted butter, melted
  • 3 egg yolks, room temperature
  • 1 can (14 oz) sweetened condensed milk
  • 4 teaspoons lime zest (about 3 limes)
  • ½ cup key lime juice (regular limes are fine too)
  • Position a rack in the center of the oven and preheat the oven to 350ºF. Spray an 8×8 square baking pan with cooking spray and line with parchment paper, set aside.
  • In a small bowl, stir together the graham cracker crumbs, ground pecans, sugar, and cinnamon. Add the melted butter and stir to combine. Make sure all the crumbs are moistened. Press the crumbs into the bottom of the baking pan and bake for 10 minutes. Remove from oven, leave oven on.
  • In the bowl of an electric mixer fitted with the whisk attachment, whisk the yolks for 2 minutes. Add the condensed milk and continue to whisk for another 2 minutes. Stop the mixer, scrape down the sides, add the lime zest. With the mixer on low, drizzle in the lime juice, let mixer run for 2 minutes once added. Pie mixture will be slightly thicker when done. Pour the filling into crust and bake for 15 minutes.
  • Cool completely on rack. Filling will set as it cools. Refrigerate for at least 2 hours. Slice and serve chilled.

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