You need less than 10 ingredients to make my Key Lime Pie Bars.

Okay, so before you hit the little X at the top window, let me say that cinnamon and ground pecans are going to take these bars to the next level.

The Cheesecake Factory uses nuts in their classic cheesecake crust to make the flavor so unique, along with a pinch of cinnamon. The cinnamon flavor isn’t noticeable if you’re worried about that.

Just a quarter teaspoon makes the crust so delicious but keeps the eater guessing what it is that makes these key lime pie bars so addicting.

These key lime pie bars are quick and easy to make. They’re the perfect spring/summer dessert to serve at any gathering. Nobody wants to slave in the kitchen when the heat hits, these bars are your answer to a quick dessert.

They require a quick 30 minutes of hands on time, just 9 simple ingredients, and they taste like a million bucks. No, really, they do.

Creamy, cool, smooth, and so much flavor. After baking the bars, they need a couple of hours to chill in the refrigerator.

This had to be the hardest part of the whole process. I couldn’t wait to dig in to these key lime pie bars. That first bite, it makes it allll worth it.

You need less than 10 ingredients to make my Key Lime Pie Bars. These squares are zesty, filled with lime juice and are the perfect spring time dessert!


– 12 large graham cracker rectangles
– 2 tablespoons ground pecans
– 1/3 cup granulated sugar
– 1/4 teaspoon cinnamon powder
– 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)
– 1/2 cup key lime juice (regular limes are fine too)


1. 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.
2. 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.
3. 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.
4. Cool completely on rack. Filling will set as it cools. Refrigerate for at least 2 hours. Slice and serve chilled.