Sourdough Key Lime Pie Bars
These Sourdough Key Lime Pie Bars are made with my homemade sourdough graham crackers for the best crust, and honestly that’s what makes them so good. The buttery crust pairs perfectly with the creamy, tangy key lime filling for that classic sweet and tart balance. Topped with a cloud of whipped cream, they’re refreshing, easy to make ahead, and the perfect dessert for summer and backyard BBQ’s.
Why You’ll Love This Recipe
- Homemade graham cracker crust: If you’ve never made your own graham crackers, this crust alone is worth it. So easy and delicious!
- Extra creamy filling: Cream cheese and sour cream give these bars a richer, silkier texture than traditional key lime pie.
- Bright key lime flavor: These bars are packed with fresh lime for the perfect punch of citrus.
- Easy to make: These bars come together quickly and can be prepped ahead and chilled.
- Made for gatherings: These bars require no forks, making them perfect for a crowd.
Tools You’ll Need:
- 9×9-inch baking pan- to bake your bars. I love this pan 9×9 pan from USA Bakeware.
- Aluminum foil- to line your pan for easy removal of the bars.
- Food processor or rolling pin- for crushing the graham crackers for the crust.
- Microplane or zester- for zesting limes. I love this zester linked here.
- Hand juicer (optional)- I used this hand juicer to juice the limes. You can also do this by hand!
- Mixing bowl- to mix the key lime pie filling and whipped cream.
- Whisk- to mix the key lime pie filling.
- Spatula- to spread the filling and whipped cream.
- Digital kitchen scale (optional)– for accurate measuring, especially helpful with sourdough baking. I linked the one I like here.
- Measuring cups and spoons– for measuring ingredients.
- Oven safe metal clips (optional)- for holding the foil down to the pan. I love these metal clips that are heat safe and keep my foil from sliding around.
- Hand mixer- for whipping the whipped cream.
Gather your Ingredients:
- Sourdough Graham Crackers- Mix up a batch of my Sourdough Graham Crackers before you make this recipe for the crust. If you want to skip the homemade grahams, you can substitute for any store bought.
- Salted Butter- binds the graham cracker crust together.
- Egg Yolks– Provides structure and helps the cream cheese filling set.
- Key Limes- fresh key lime juice and zest provides the best flavor, but bottled key lime juice works well if that’s what you have available. You can also use regular limes are the results are delicious!
- White Granulated Sugar- Sweetens the crust, filling, and the whipped cream.
- Vanilla extract– Adds depth of flavor to the filling and whipped cream.
- Sea salt– Enhances overall flavor and balances sweetness of the filling and crust.
- Cream Cheese– Creates a silky and creamy filling. Use full-fat cream cheese, do not use a spread.
- Sour Cream- adds richness and tang to the filling.
- Sweetened Condensed Milk- adds thickness and creaminess to the filling. Do not replace with regular milk or evaporated milk!
- Heavy Cream– Makes the whipped cream topping for the top of the bars.
Instructions
Step 1: Make the Graham Cracker Crust
Note: To make this recipe, you’ll need one batch of Sourdough Graham Crackers. Please head over to the recipe and mix a batch before proceeding with the bars or you can substitute your favorite store bought brand.
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with aluminum foil (this is key to a clean release of the bars).
In a food processor, add the prepared sourdough graham crackers. Pulse until the graham crackers are very fine. You can also do this by adding the graham crackers to a plastic Ziplock and crushing them with a rolling pin until fine.
Add the melted butter, sugar, and salt to the graham cracker crumbs. Pulse in the food processor until the mixture starts to clump together. You can also do this by adding all of the ingredients to a bowl and mixing with a spatula to bring the crust together.
Press the graham cracker crust firmly into the bottom of the prepared pan. You can use the bottom of a cup or a measuring cup to help press the crust and get it nice and packed down.
Bake the crust for 10 minutes, then set aside to cool while preparing the key lime filling.
Step 2: Make the Key Lime Filling
Juice your limes and set aside the juice for your filling.
Make sure the cream cheese is completely soft at room temperature before mixing the filling.
Add the cream cheese to a mixing bowl with the sour cream, and whip with hand beaters on high until smooth and creamy.
Next add the sweetened condensed milk, egg yolks, lime juice, lime zest, vanilla, and salt. Mix on medium speed until the batter is smooth for about 2-3 minutes.
Pour the prepared filling into the pan with the prepared crust. Transfer the the oven and bake at 350°F (175°C) for 22 minutes.
The edges should appear set while the center still has a VERY slight jiggle. Remove the bars from the oven and cool completely.
Refrigerate for at least 4 hours, preferably overnight for the cleanest slices.
Step 3: Top with Whipped Cream
In a mixing bowl or in a stand mixer bowl, add the heavy cream, sugar, and vanilla extract.
Whip on medium speed until the cream starts to thicken, then increase the speed to high until the whipped cream has medium peaks.
Spread the whipped cream over the chilled bars and return to the refrigerator another 30 minutes to let the whipped cream set up.
Slice into 9 even squares, wiping the knife between cuts for the cleanest cuts. Top with more lime slices, lime zest, and crushed grahams.
Yields 9 bars
How to Store:
Refrigerator- Store covered in the refrigerator for up to 4 days. Because of the dairy, these bars need to be kept refrigerated.
Freezing- Store bars without the whipped cream topping in the freezer wrapped in plastic then foil to avoid freezer burn up to a month. Thaw overnight in the refrigerator and top with whipped cream before serving.
FAQ’S
Yes. Key limes provide a slightly more floral and tart flavor, but regular Persian limes work beautifully.
Absolutely. These bars are even better after chilling overnight.
Yes. Freeze without the whipped cream topping for up to 2 months. Thaw overnight in the refrigerator before serving.
If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my sourdough dessert bar recipes!
Sourdough Dessert Bars:
- Sourdough Cosmic Brownies
- Sourdough Blueberry Lemon Bliss Bars
- Chewy PB Chocolate-Dipped Sourdough Protein Bars
Sourdough Key Lime Pie Bars
Equipment
- 9×9-inch baking pan – to bake your bars. I love this pan 9×9 pan from USA Bakeware.
- Aluminum foil – to line your pan for easy removal of the bars.
- Food processor or rolling pin – for crushing the graham crackers for the crust.
- Microplane or zester – for zesting limes. I love this zester linked here.
- Hand juicer (optional) – I used this hand juicer to juice the limes. You can also do this by hand!
- Mixing Bowl – to mix the key lime pie filling and whipped cream.
- Whisk – to mix the key lime pie filling.
- Spatula – to spread the filling and whipped cream.
- Digital kitchen scale (optional) – for accurate measuring, especially helpful with sourdough baking. I linked the one I like here.
- Measuring cups and spoons – for measuring ingredients.
- Oven safe metal clips (optional) – for holding the foil down to the pan. I love these metal clips that are heat safe and keep my foil from sliding around.
- Hand mixer – for whipping the whipped cream.
Ingredients
Sourdough Graham Cracker Crust:
- 2 (240g) cups Sourdough Graham Crackers
- 6 (85g) Tbsp salted butter melted
- 1/4 (50g) cup granulated sugar
- 1/8 tsp sea salt
Key Lime Filling:
- 6 (170g) oz cream cheese softened
- 1 (14oz) can sweetened condensed milk
- 5 egg yolks
- 1/2 (120g) cup key lime juice
- Zest of 2 limes
- 1/4 (60g) cup sour cream
- 1 tsp vanilla extract
- 1/8 tsp sea salt
Whipped Cream Topping:
- 1 (240g) cup heavy whipping cream
- 2 (25g) Tbsp granulated sugar
- 1/2 tsp vanilla extract
Garnish:
- Fresh lime zest
- Crushed homemade graham crackers
- Thin lime slices
Instructions
Step 1: Make the Graham Cracker Crust
- Note: To make this recipe, you'll need one batch of Sourdough Graham Crackers. Please head over to the recipe and mix a batch before proceeding with the bars or you can substitute your favorite store bought brand.
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with aluminum foil (this is key to a clean release of the bars).
- In a food processor, add the prepared sourdough graham crackers. Pulse until the graham crackers are very fine. You can also do this by adding the graham crackers to a plastic Ziplock and crushing them with a rolling pin until fine.2 (240g) cups Sourdough Graham Crackers
- Add the melted butter, sugar, and salt to the graham cracker crumbs. Pulse in the food processor until the mixture starts to clump together. You can also do this by adding all of the ingredients to a bowl and mixing with a spatula to bring the crust together.6 (85g) Tbsp salted butter, 1/4 (50g) cup granulated sugar, 1/8 tsp sea salt
- Press the graham cracker crust firmly into the bottom of the prepared pan. You can use the bottom of a cup or a measuring cup to help press the crust and get it nice and packed down.
- Bake the crust for 10 minutes, then set aside to cool while preparing the key lime filling.
Step 2: Make the Key Lime Filling
- Juice your limes and set aside the juice for your filling.1/2 (120g) cup key lime juice
- Make sure the cream cheese is completely soft at room temperature before mixing the filling.
- Add the cream cheese to a mixing bowl with the sour cream, and whip with hand beaters on high until smooth and creamy.6 (170g) oz cream cheese, 1/4 (60g) cup sour cream
- Next add the sweetened condensed milk, egg yolks, lime juice, lime zest, vanilla, and salt. Mix on medium speed until the batter is smooth for about 2-3 minutes.1 (14oz) can sweetened condensed milk, 5 egg yolks, Zest of 2 limes, 1 tsp vanilla extract, 1/8 tsp sea salt
- Pour the prepared filling into the pan with the prepared crust. Transfer the the oven and bake at 350°F (175°C) for 22 minutes.
- The edges should appear set while the center still has a VERY slight jiggle. Remove the bars from the oven and cool completely.
- Refrigerate for at least 4 hours, preferably overnight for the cleanest slices.
Step 3: Top with Whipped Cream
- In a mixing bowl or in a stand mixer bowl, add the heavy cream, sugar, and vanilla extract.1 (240g) cup heavy whipping cream, 2 (25g) Tbsp granulated sugar, 1/2 tsp vanilla extract
- Whip on medium speed until the cream starts to thicken, then increase the speed to high until the whipped cream has medium peaks.
- Spread the whipped cream over the chilled bars and return to the refrigerator another 30 minutes to let the whipped cream set up.
- Slice into 9 even squares, wiping the knife between cuts for the cleanest cuts. Top with more lime slices, lime zest, and crushed grahams.Fresh lime zest, Crushed homemade graham crackers, Thin lime slices
- Yields 9 bars