Key lime pie bars

We avoid sweets, which is unfortunate, because even though it’s good for the waistline, I love to bake them. If you ever see a dessert here on tango mango, it’s because we are either entertaining, or I get a special request.

One of our daughters signed up for “Snack Day” at her place of employment a month or so ago, and asked me if I would provide her with the goods. Yes!

Yesterday I showed up with a big platter of these sublime bars, along with another sweet/salty snack (to appear here later this week). I got a text that within a little over an hour they had completely disappeared.

I made these bars using my favorite key lime pie recipe, but baked them in an 8x8-inch pan rather than a typical round pie dish. They sliced up perfectly and were easy to transport. I made two batches, which produced 32 (2x2-inch) squares. Next time I’ll cut them smaller, which would be more like a snack, and less like a dessert. You can put each piece in a paper cupcake paper for an easy grab-and-go treat.

I’m carving one tiny bite after another from one of these bars this morning. They’re just as good with my espresso as they were as a dessert/snack yesterday.

Graham cracker crust ingredients:

  • 1 ½ cups finely crushed graham cracker crumbs (1 sleeve plus 2 whole crackers)
  • 1/3 cup granulated sugar
  • 6 tablespoons melted butter

Filling ingredients:

  • 2 (14 ounce) cans sweetened condensed milk
  • ½ cup sour cream
  • ¾ cup key lime or regular lime juice
  • 1 tablespoon grated lime zest
  • Whipped cream and lime slivers for garnish (optional)


Preheat oven to 350 degrees F. 

Prepare pan. Cut a piece of aluminum foil large enough to cover bottom of the pan and up two sides. Lightly coat foil with non-stick spray.

To make crust, in a mixing bowl, stir together the graham cracker crumbs, sugar, butter and cinnamon. Press mixture into the bottom and sides of prepared pan. Bake crust for 5 minutes.

For filling, combine the sweetened condensed milk, sour cream, limejuice and lime zest in a medium mixing bowl. Pour into prepared crust. Smooth surface.

Bake pie for 5 to 8 minutes or until pinhole-size bubbles appear on top of pie. (I have to take my pie out of the oven to look for these as they’re hard to see.) Do not over-bake.

Let dessert cool completely and then refrigerate until completely cold and set, for as long as overnight.

Run a knife around the edge of the pan, and then lift out the key lime pie out of the pan onto a cutting board. Gently pull foil away from sides. Cut into 16 bars, or smaller. Garnish as desired and serve. Refrigerate leftovers.

Update: I made these again today and decreased the amount of sweetened condensed milk to just 1-½ cans. It was still pleasantly sweet but had a little bit more of a tang. I liked them better! Now, what to do with half a can of sweetened condensed milk?

Some of my favorite named things in science: