These Gluten-Free Key Lime Pie Bars capture everything you love about classic key lime pie, but in an easier, slice-and-serve format. A crisp gluten-free graham cracker crust, silky filling, and bright lime flavor make these bars a favorite for summer gatherings and holiday desserts.
If you’re craving pie but want something simpler to make and easier to share, these key lime pie bars are the answer. No pie pan or tricky crust press is required, and the bars cut cleanly into portions that are perfect for passing around at a barbecue or for plating at a holiday meal.
The filling in this recipe hits the ideal balance of bright lime without any eggy or bitter notes. It’s creamy, fresh-tasting, and sets beautifully on a gluten-free graham cracker crust.
Best of all, the recipe starts with straightforward ingredients that are easy to find.
Start With Simple Ingredients
Here’s what you’ll need to make these bars:
- Gluten-free graham crackers: Crushed to make the crust. Use a brand you like for best flavor.
- Melted butter: Binds the graham cracker crumbs and adds richness to the crust.
- Sugar: A small amount helps the crust hold together and stay crisp—especially important with gluten-free crumbs.
- Sweetened condensed milk: This adds sweetness and body to the filling; do not substitute with evaporated milk or regular milk.
- Egg yolks: These provide richness and help the filling set. Egg whites can be saved for another use.
- Plain Greek yogurt or sour cream: Adds creaminess and helps tame any eggy taste while thickening the filling.
- Fresh lime zest: Use only the green zest to avoid bitter pith — regular limes will work if key limes aren’t available.
- Vanilla extract: A small splash enhances the overall flavor.
- Fresh lime juice: Fresh juice gives the best bright lime flavor; key or regular limes both work.
Which Graham Crackers Are Gluten-Free?
Regular graham crackers typically contain gluten, so choose a gluten-free variety for the crust. Pick a brand with a flavor you enjoy—this will be the base of the bars, so it matters.
How To Make Key Lime Pie Bars, Step By Step
The full recipe with exact ingredient amounts and timing appears in the recipe card below.
- Preheat and prepare the pan. Heat the oven to 350°F. Line an 8×8 metal baking pan with parchment paper, letting the paper overhang for easy removal.
- Make the crust. Combine gluten-free graham cracker crumbs, melted butter, and a little sugar until the texture resembles wet sand. Firmly press the mixture into the prepared pan, making sure the edges are even. Bake 8–10 minutes, until just golden.
- Prepare the filling. Whisk together sweetened condensed milk, egg yolks, Greek yogurt (or sour cream), lime zest, and vanilla until smooth. Gradually whisk in the fresh lime juice until the mixture is fully combined and silky.
- Bake to set the filling. Pour the filling over the warm crust and return the pan to the oven for 12–15 minutes. The center should be just set with a slight wobble; avoid underbaking (wet center) or overbaking (firm, browned top).
- Chill fully. Let the bars cool on a wire rack about 30 minutes, then refrigerate for at least 2½ more hours (3 hours total) so the filling can firm up completely.
- Slice and serve. Lift the bars from the pan using the parchment overhang and cut into 16 squares. Serve with whipped cream, extra lime zest, or lime slices as desired.
Baking Tips To Help You
- Separate eggs carefully: Use three yolks for richness and reserve the whites for another recipe.
- Choose a good crust base: A flavorful gluten-free graham cracker will improve the finished bars.
- Stabilize whipped cream if topping ahead: If you plan to add whipped cream before serving, stabilized whipped cream will hold up longer.
- Use an 8×8 pan: This size gives a nice, even thickness for each bar.
FAQ + Tips For The Best Bars
Can I make these in advance? Yes. Make them the day before or early the same day as serving—just allow at least 3 hours of chilling time so the filling sets.
Key limes vs. regular limes: Key limes are smaller with a slightly different flavor profile, but regular (Persian) limes work well as a substitute and are easier to find in many stores.
Can I freeze the bars? Freezing is not recommended; the filling can separate or become watery when thawed. Store leftovers covered in the refrigerator for 2–3 days.
Dairy considerations: You can find lactose-free sweetened condensed milk and dairy-free butter if you need a lactose-free version. Using those allows the crust and filling to remain delicious for those with dairy sensitivities.
More Gluten-Free Bars To Try
Gluten-Free Salted Caramel Pecan Pie Bars
Gluten-Free Brookies
Gluten-Free Raspberry Crumble Bars
Gluten-Free S’mores Bars
Gluten-Free Key Lime Pie Bars
Ingredients
For the gluten-free graham cracker crust:
- 1 ½ cups gluten-free graham cracker crumbs
- 5 Tablespoons butter, melted
- 2 Tablespoons sugar
For the key lime pie filling:
- 2 (14 oz.) cans sweetened condensed milk
- 3 egg yolks (save whites for another use)
- ½ cup full-fat or 2% plain Greek yogurt (can substitute sour cream)
- 1 Tablespoon lime zest (from 2–3 limes)
- 1 teaspoon vanilla extract
- ¾ cup fresh lime juice (key or regular limes)
To serve:
- Whipped cream or whipped topping, extra lime zest or lime slices
Instructions
Start by making the graham cracker crust:
- Preheat and prep. Preheat oven to 350°F. Line an 8×8 metal pan with parchment paper.
- Combine crust ingredients. Mix graham cracker crumbs, melted butter, and sugar until the mixture looks like wet sand.
- Press into pan. Firmly press the crust into the prepared pan, reaching the edges evenly.
- Bake crust. Bake 8–10 minutes until just golden. Remove from oven but keep oven on.
While the crust is baking, mix the filling:
- Mix filling. Whisk together sweetened condensed milk, egg yolks, Greek yogurt, lime zest, and vanilla until smooth. Gradually whisk in the lime juice until fully combined and silky.
- Pour over crust. Pour the filling over the baked crust and spread evenly.
- Bake to set. Return the pan to the oven and bake 12–15 minutes. The center should be just set with a slight wobble.
- Cool and chill. Cool on a wire rack 30 minutes, then refrigerate at least 2½ more hours (3 hours total) to firm up the filling.
- Slice and serve. Lift from the pan using the parchment and cut into 16 squares. Top with whipped cream and additional lime zest or slices as desired. Store leftovers covered in the refrigerator for 2–3 days. Do not freeze.
Notes
*This recipe requires sweetened condensed milk. Do not substitute with regular milk or evaporated milk.
Originally shared May 2022. This post was updated with step-by-step photos, additional notes, and video, and republished April 2026.