Key Lime Pie Squares

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Bake my key lime pies next.

6 ingredient Key Lime Pie Squares – you will fall in love with these zesty, easy-to-make bars!

6 ingredient Key Lime Pie Squares - you will fall in love with these zesty, easy-to-make bars!

I may have had the best key lime pie of my life last weekend in St. Lucia.

You can imagine how fresh the limes tasted and how each bite literally melted in my mouth.  It had this incredible fresh whipped cream on top and a thick banana cream sauce and chocolate sauce swirled on the plate. To die for! The first thing I threw into my shopping cart after I got back to Maryland was key lime juice. I’ve had a 4 day craving for more key lime pie and after I made these… I surely got my fill.

6 ingredient Key Lime Pie Squares - you will fall in love with these zesty, easy-to-make bars!

Baking key lime pie squares is much less daunting than baking key lime pie.  Well, for me at least.  There’s no fear that your slices of pie will turn out ugly.  I aim to avoid ugly food at all costs, so these easy squares came to life.

NO words can do these squares justice.  When I took the first bite, I stepped back in my kitchen and told Kevin, “these are the best thing I’ve ever baked.”  Truly, they are.  The combination of cool, creamy, tart lime filling sitting atop a spicy sweet gingersnap crust is unbelievable.  And I made sure to make an extra thick gingersnap crust. For obvious reasons. 😉

These key lime pie squares are truly one of the most refreshing, flavorful summer desserts I’ve had. And you know what?  They are insanely easy to make.  Why spend hours slaving away in your kitchen?  With these, you don’t have to.

6 ingredient Key Lime Pie Squares - you will fall in love with these zesty, easy-to-make bars!

6 ingredient Key Lime Pie Squares - you will fall in love with these zesty, easy-to-make bars!

The crust is made from gingersnap cookies and butter.  Truly, does it get any better than that?  I used hard and crunchy gingersnap cookies that I found at the store in the cookie aisle.  If you use homemade gingersnaps, make sure they are crunchy.  You could also use graham cracker crumbs in lieu of the gingersnaps.  However, I strongly recommend the sweet/spicy gingersnap cookies to pair with the key lime.

The filling is tart, creamy, and sweet.  The perfect balance of all three.  Not sour in the slightest.  For the best flavor, make sure you use key lime juice.  It is usually with the regular lime and the lemon juice in the juice aisle.

Key Lime Juice

The filling is simple; just 4 ingredients (minus the lime zest!). You’ll need key lime juice, egg yolks, fresh lime zest, sweetened condensed milk, and cream cheese.  Cream cheese isn’t a typical ingredient in key lime pie, but I wanted the filling to have a slight cheesecake taste.  There is only 4 ounces of it in the filling, and that small amount still manages to produce the creamiest key lime pie bar in the world. Truly, you don’t want to leave it out. Make sure you don’t use fat free.

Don’t leave out the lime zest.  It gives the filling some colorful speckles, not to mention even more lime flavor.  You’ll need the zest from one regular lime and then you can cut it up to arrange some pretty decor on top. 😉

After baking the squares, you must let them cool completely and then chill in the refrigerator.  What torture – two hours until you can dig in!  Trust me, it’s worth it.

6 ingredient Key Lime Pie Squares - you will fall in love with these zesty, easy-to-make bars!

Are you hungry yet?  Because I don’t have any key lime pie squares left to share. Truly my new favorite dessert!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Love lime? Try these recipes next:

Key Lime Pie Squares

6 ingredient Key Lime Pie Squares - you will fall in love with these zesty, easy-to-make bars!

*Use Gluten free gingersnap cookies to ensure bars are gluten free, if desired.*

Yield: 16 squares



  • 2 cups finely crushed *crunchy* gingersnap cookies (or graham crackers)
  • 3 Tablespoons salted butter, melted


  • 4 ounces cream cheese, softened to room temperature
  • 4 large egg yolks
  • 14-ounce can of sweetened condensed milk (not fat free)
  • 1/2 cup key lime juice
  • 2 teaspoons lime zest (about 1 lime)


  1. Preheat the oven to 350F degrees. Line a 9x9 baking pan with aluminum foil, leaving an overhang on the sides, and lightly spray with nonstick spray. Set aside.
  2. Make the crust: Pulverize the crunchy gingersnap cookies into a fine crumb with a food processor. Pour into a medium sized bowl and mix with the melted butter. Press firmly and evenly into the prepared baking pan. Bake the crust for 10 minutes as you make the filling.
  3. Make the filling: In a large bowl using a handheld mixer, beat the cream cheese on high speed until smooth. Beat in the egg yolks, scraping down the sides as needed. Beat in the sweetened condensed milk, lime juice, and lime zest until combined. Pour into the warm crust.
  4. Bake for 15-18 minutes, or until the edges of the bars begin to brown. Allow the bars to cool at room temperature in the pan on a wire rack. Once cooled, place the the refrigerator to chill completely, at least 2 hours.
  5. Once chilled, lift the bars out of the pan using the aluminum foil overhang. Cut into squares. Makes 16 squares. Store squares in the refrigerator (covered) for up to 1 week, if they last that long!

Recipe Notes:

*What to do with the extra egg whites? I made an egg white omelet. Or you can make thesethese, or these.

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Today’s dessert reminded me of a couple recipes I make often.

Easy Homemade Lemon Cupcakes

Lemon Cupcakes with Vanilla Bean Frosting


Blueberry Lemon Cheesecake Bars

Blueberry Lemon Cheesecake Bars


You have to check out my Key Lime Pie on page 77 of my cookbook!

Sally's Baking Addiction Key Lime Pie Recipe


Do you love Key Lime Pie as much as I do? My best friend Amy (also my bridesmaid!) has key lime pie every year for her birthday, not birthday cake. Now that’s love! 





All Comments

  1. Loved!! Made for 4th of July. The perfect summer treat. So easy and absolutely delicious. Tons of compliments. I used a blender instead of a mixer and it worked fine.  Thank you! 

  2. The filling was outstanding, but the crust was way too crumbly. Not sure what I did wrong. Used graham cracker crumbs and the melted butter but they just pretty much stayed crumbly and never solidifed into a crust, so were really messy to eat. Great flavor though! Will definitely try again using more butter and maybe an egg to help bind the crust.

  3. What did i do wrong? I used 14 ounce sweetened condense milk like the directions have mentioned and it was beyond sweet.  First bite was delicious but after that it was just overwhelmingly sweet.

  4. I made these yesterday and wow, they are amazing!!! I used half Anna’s ginger thins and half graham crackers. Packed the crust in tight with the bottom of a drinking glass. Used light cream cheese because that’s what I had on hand. Beat with a regular ol’ spatula. Used regular fresh limes. Baked in an 8×8 for about 6 extra minutes. Absolutely delicious! Tart yet oh so creamy. Love it! Thank you for sharing!

    P.S. Made financiers (easy little French cakes) with the egg whites. I didn’t even have to whip the egg whites.

  5. Hi Sally! Im waiting for my pie to cool down before chilling. I went over 18 mins in the oven as my oven is on a slightly lower temp..the edges are brownish…center jiggle a little…but i notice theres a lot of bubbles on the surface…what did i do wrong? ( smell heavenly in here) thank you xx

  6. Way too much crust. Very crumbly like another reviewer said, added another Tble of butter but still was crumbly.  Wouldn’t fit in a 8×8 pan.  Ended up putting it in an 8×11 pan.  But, when all done the crust was twice as high as the key lime filling. Makes me think that the recipe is wrong and the graham crackers should be reduced to 1 cup instead.  Good tasting and will definitely try again but will use less graham crackers. 

  7. Hi Sally – SO love your recipe blog – many many ‘go-to’s in the Baking kitchen of Sass !!

    Question – what would you think about a coconut addition to this recipe? 1/2 cup folded in the filling pre-baking, perhaps?

    I can NOT get enough coconut these days and MisterMan-O-Mine is all about the lime….
    I thought we might get mutual sweet tooth satisfaction with this idea…

    Thoughts? Suggestions?

    PS – Another thought….re: the bakers with crumbly crusts…is it possible the pre-bake crust step was missed?

    1. I fear the texture of coconut in the smooth lime filling might not be ideal, but that’s totally up to you! It would be great worked into the crust though. Or you could toast coconut and sprinkle it on top of the finished bars as they cool. Let me know if you try anything!

  8. I want to make this in a 13×9 would the filling be too thick versus the crust? I know I have to double everything. If I wanted to do it on a sheet pan would I quadruple the recipe?

    1. I’m unsure about quadrupling the recipe and if the bars would bake nicely considering the volume of batter. Doubling in a 9×13 works well– I do it all the time.

  9. I made these tonight and they turned out great! I doubled the recipe using a 13X9 pan and baked them for about 30 minutes. I chilled them for 3.5 hours before cutting. They were perfectly set and the crust wasn’t too crumbly. I did add an extra almost 3 tablespoons of butter to the crust however. I’ve entered them into a bake off competition tomorrow! Hoping they win!! Thanks for the delicious recipe! 🙂

  10. Sally, I love this lime recipe! I am torn between making these bars or the key lime pie recipe in your book. Can I make these bars in a 9×9 pie plate to get the best of both worlds? 🙂 thanks Sally

    1. Hey Stephanie! The “pie shaped” bars would be a little thin in a 9-inch pie dish, but you can absolutely do it!

  11. Made key lime squares, normal and GF version, both just as good, an excellent recipe.
    We do not do many key lime recipes in Australia, so was a lovely change Thank you 

  12. Hi Sally! I was wondering how far in advance I could make these? I need to make them on Wednesday and serve them on Saturday…will they still be good? 

  13. If you are substituting for Ther graham cracker crust, this recipe requires more butter. I ended up usin a full stick and I still needed just a bit more. 

  14. Hi Sally.  The crust looks darker than would be with gingersnaps or graham crackers.  Did you use a chocolate crust.  Key Lime anything is my FAVORITE so I shall try these.

  15. I thought these were great! I was concerned about all the comments regarding the crust so I did use a different gingersnap crust recipe. The flavours were so perfect together. I will definitely be making these again.

    I will note though that the can size of sweetened condensed milk in Canada and the US are different. So if Sally or anyone has any suggestions on what to do with just over half a can, please let me know.
    I made coconut macaroons with the egg whites.  

  16. I made these for a Hawaiian/tropical-themed church fundraiser party, along with the Coconut Macadamia Nut Cookies from this same site. The crowd went crazy for them! I’ll definitely make them again for some other special occasion.

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