I try not to say this too often but I have to here – these are hands down one of my favorite desserts I have made to date! These Key Lime Pie Bars with Honey Whipped Cream are a huge home run with perfectly balanced flavors, a salty/sweet combo, and they are also easy to make!

The pie bars are creamy, perfectly tangy, and sit atop a thick graham cracker crust with fluffy homemade honey whipped cream. They are also delicately garnished with a mixture of flaky sea salt and lime zest – an unexpected but absolutely delicious twist! 

If you are a citrus lover – add these to your baking list asap!

Recipes used for the key lime pie bars and honey whipped cream:

The key lime pie base and crust: Key Lime Pie Bars by Girl vs Dough

The whipped cream topping: Honey Whipped Cream by Half Baked Harvest

When I saw Stephanie’s pictures of her key lime pie bars on Girl vs Dough, I knew I found the recipe I had to use. Her graham cracker crust was thick, the bars were creamy, and the filling was also a generous, luscious layer.

In my recipe search, I also came across lime bars on Half Baked Harvest, and was very intrigued by her honey sweetened whipped cream that was topped with flaky lime salt. 

I had to combine both recipes into one! The result is the best key lime pie I’ve ever tasted. To be honest, I thought I could take or leave key lime pie in general as a dessert. My attitude has fully changed on that one! Key lime pies now have a lot to live up to after experiencing how fantastic they can be!

Why I love these key lime pie bars:

• They are perfectly sweet, creamy, and zesty.
• The graham cracker crust is thick and buttery.
• The whipped cream is SO fluffy and didn’t deflate – it held up well in the fridge for a few days!

Tips for making the key lime bars:

The Key Limes:

It takes 38 key limes to make 1 cup fresh juice.

• You heard that right, 38 limes! Or, two 1 pound bags. I could not find how many key limes it took to make a cup of juice online for the life of me, so I bought 3 bags just in case. 
• I truly believe these bars are so refreshing and citrusy from using fresh key limes, however if you choose to use bottled, the recommended brand is Nellie and Joes (my local store was sold out or I was going to try this method). 

Use a juicer to help make the process go faster. 

• I used my citrus juicer which helped save a ton of time and filters out seeds and pulp as you go. For an extra filtering measure, run the juice through a fine mesh strainer to remove all pulp and seeds before adding it to the filling. 

My preferred zesters: I use one for fine zesting and one for more defined/thick zest:

• For fine zest – I love using this etched zester for making a very fine zest to incorporate into fillings and frostings so it goes a bit undetected and blends well without adding too much texture. 
• For a thicker zest – I use this zester for more control over how long/thick the zest is. It is what I use for garnish and has a section for making twirls as well!

I used both of these zesters to make my Easter Lemon Curd Cupcakes. The finer zest for the frosting and curd, and the thicker for garnish!

Pro tip – darker limes are better for zesting and less juicy while the lighter limes have more liquid! 

Prepping your pan:

The recipe recommends lining the pan with foil, but I am so accustomed to using parchment paper that I went that route. It worked wonderfully and the bars removed with ease! 

Use chip clips or binder clips to help hold the edges of the parchment paper down as you smooth and pat down the crust. Don’t forget to remove them before baking!

When are key lime bars done?

I took my bars out of the oven at exactly 35 minutes. 

• They are done baking when the filling is set (the edges of mine were getting somewhat firm) but the center still has a jiggle when you gently shake the pan. 
• I have to admit I was frantically googling how to know when key lime pie is done because it is one of those desserts that firms up as it sets and cools. 

TIP: When covering the bars before refrigerating them, do not allow the foil or cling wrap to touch the top of the bars. This happened to mine and took a small bit of the top layer off. Cover them carefully!

Tips for making the homemade honey whipped cream:

Use a cold bowl and cold cream:

• A chilled, metal bowl that has been in the fridge or freezer along with cold cream will ensure the mixture fluffs up properly.

Don’t skimp on the honey:

• This is where you can sweeten to taste, but I added the recommended two tablespoons and a tad bit more. The whipped cream was still only a touch sweet which paired perfectly with the tart bars.

Don’t overmix the whipped cream:

• If your whipped cream reaches the desired consistency and you want to add more honey or vanilla, fold it into the mixture rather that continuing to whip it.

Don’t forget to save some of the whipped cream for piping on top of each bar!

How to cut, decorate and garnish the key lime pie bars with honey whipped cream:

1. After your whipped cream topped bars have chilled in the fridge, use a large chefs knife to make 16 bars. I ran the knife under hot water after each pass and also wiped it down. I didn’t drag the knife through the bars but rather pressed down and lifted up.
   • I’ve used this knife by Farberware for about a year now and love the sharp, clean lines it gives.
2. Next, fill a piping bag with your extra whipped cream and pipe dollops on top of each bar.
   1. I used a Wilton 2D to make this pretty whipped cream ruffle tower! Please see video above for reference.
3. Add a graham cracker stick for a pretty and unique garnish.
4. Sprinkle the top of the bars with flaky salt and lime zest.
5. Lastly, for a festive Mother’s Day twist, add an edible flower or adorn the serving platter with them!

The flaky salt – if you are a fan of salty and sweet this is a must try! I absolutely loved this addition on top to help balance out the sweetness.

The Graham Cracker Sticks: You all will get a chuckle out of this. I couldn’t find small graham cracker sticks in the typical cracker aisle, so I went to the internet to see if they existed. They do, only…in the toddler section! These honey graham sticks are by Earth’s Best and I have to say I am really enjoying eating the extras. They’re pretty low calorie for how many you get per serving, have a good crunch, and a buttery flavor! I would buy these again just to snack on.

Tip: Garnish right before serving. If you top the bars with the flaky salt and graham stick – do it right before serving. If the salt sits on the whipped cream for too long it will dissolve into it, and the cracker is at risk of getting soggy.

These Key Lime Pie Bars with Honey Whipped Cream are the most luscious, tangy, and creamy dessert bars. I’m currently wishing I had one to snack on while I type this however they did not stick around long to have leftovers! If key lime pie, or even treats like lemon bars are your thing, this recipe will not disappoint.

If your mom is also a key lime pie connoisseur like mine is, she will be over the moon to receive this treat for Mother’s Day. Garnish with edible flowers for an extra special and beautiful touch!

If you like this recipe, I think you’ll also love:

• Lemon Curd Cupcakes
• Limoncello Frosted Crinkle Cookies with Blueberry Curd
• Tropical Crumbl Cookies with Baileys Colada Buttercream
• Blueberry Swirl Cheesecake Bars

Key Lime Pie Bars with Honey Whipped Cream

Recipe by AshleyCourse: DessertsCuisine: American

Servings

16

bars

Prep time

30

minutes

Cooking time

35

minutes

Chilling time

2

hours

Total time

3

hours

These mini key lime pie bars are sweet, tangy, and the perfect chilled summer treat! They have a creamy key lime pie base, a thick graham cracker crust, and are topped with fluffy honey sweetened whipped cream!

Ingredients

• 1 batch key lime pie bars by Girl vs Dough

• 1 batch honey whipped cream by Half Baked Harvest

• For the garnish:

• Graham cracker sticks

• Flaky salt

• Fresh limes, zested

Directions

• Prepare your pan by lining it with parchment paper (my preference) or foil as the recipe calls for. Bake the crust and allow it to cool.
• Next, bake the key lime pie and remove it from the oven when the filling is set but still has a slight jiggle in the center when you shake the pan. For me, this was 35 minutes.
• Allow the bars to come to room temperature before frosting, or even better if you’re short on time, chill them in the fridge overnight and frost the next day!
• Make the whipped cream and spread an even layer over the cooled tray of pie before removing from the pan. Reserve some for topping each bar with later.
• Lift the pie out of the pan and slice into 16 squares. Achieve clean cuts by using a large chef’s knife that you rinse under hot water and wipe clean in between cuts. Try not to drag the knife through the bars, but rather press it down and lift it out.
• Add additional whipped cream to a piping bag fitted with a Wilton 2D piping tip and add a dollop of this frosting to the top of each bar.
• Garnish with a graham cracker stick, lime zest, flaky salt, and enjoy!

Notes

• Top the key lime bars with the graham stick and flaky salt right before serving to prevent them from softening in the refrigerator.
• The pie is done baking when the top is set and the center has a slight jiggle when you shake the pan. It will firm up as it cools.
• For bars with crisp edges, run your large knife under hot water and wipe it down in between slices. Push down to make cuts, rather than dragging your knife through the bars.

Pin for later!

If you make this dessert or have any questions, please leave a comment below! I absolutely love hearing when others are inspired to step into their kitchen and try out something new.

Happy Baking!

XOXO,