Our Blackberry Key Lime Pie Bars are a refreshing dessert with a buttery graham cracker crust, zesty filling, and sweet cream topping, ideal for every occasion!
Why You’ll Love These Blackberry Key Lime Pie Bars
These blackberry key lime pie bars have the perfect balance of tartness from the lime and sweetness from the blackberries. The tangy filling combined with a crunchy graham cracker crust and sweet and creamy whipped cream topping make for a delightful dessert that’s both refreshing and satisfying.
- Easy to Make– our blackberry key lime pie bars are achieved using simple ingredients and easy preparation methods so anyone can make them!
- Light and Refreshing – these yummy bars are the perfect combination of tangy lime custard and light fluffy cream topping.
READ NEXT: Looking for more dessert recipes? Check out our Creme Brûlée and Cherry Pie Bars next!
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Ingredients
- Graham crackers, crushed
- Butter, melted
- Brown Sugar
- Salt
- Lime Juice
- Lime Zest
- Sweetened condensed milk
- Egg yolks
- Blackberries
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
How to Make Blackberry Key Lime Pie Bars
Preheat the oven to 300°F and grease an 8X8 square pan with butter.
In a medium mixing bowl, combine crushed graham crackers, melted butter, brown sugar, and a pinch of salt. Then, press the crust mixture into the bottom of the greased pan.
Bake the crust for 18-20 minutes at 300°F until fragrant and slightly golden. Remove the crust from the oven and let it cool while you prepare the filling.
In a large mixing bowl or the bowl of a stand mixer, add the lime zest, lime juice, sweetened condensed milk, and egg yolks and mix with an electric hand mixer or stand mixer until combined.
Then, pour the mixture over the cooled crust. Press 1 6-ounce container of blackberries into the filling before placing the bars back into the oven.
Bake the key lime pie bars for 25-30 minutes at 300°F until set and the middle is still jiggly. Let it cool on the counter for 30 minutes, then refrigerate for at least 2 hours.
When the key lime pie bars are cooled, prepare the whipped cream topping by mixing the heavy whipping cream, powdered sugar, and vanilla extract with an electric hand mixer. Mix until stiff peaks form.
Spread the whipped topping over the key lime bars. Garnish with lime zest and more blackberries. Refrigerate for another two hours before cutting and serving.
Tools You’ll Need
8X8 Square Pan – to bake the blackberry key lime pie bars in.
Electric Hand Mixer – everyone needs an electric hand mixer in their kitchen. They are a valuable tool to whisk, whip, and mix everything. We use one in this recipe for the key lime pie filling, as well as the whipped topping.
Mixing Bowl – be sure to have a couple of mixing bowls on hand for this recipe.
Tips and Substitutions
Make it your own! Add your own variation of berries to the bars. Raspberries, strawberries, and blueberries would be great in these.
I highly recommend using fresh lime juice, but you can use bottled lime juice instead.
Make sure to let the bars rest for long enough before adding the whipped topping, as well as before cutting into them. These take a bit of time to fully set.
Store in the refrigerator in an air-tight container for up to five days.
The Best Blackberry Key Lime Pie Bars
Course: DessertDifficulty: Easy9
servings20
minutes50
minutes4
hoursOur Blackberry Key Lime Pie Bars are a refreshing dessert with a buttery graham cracker crust, zesty filling, and sweet cream topping, ideal for every occasion!
Ingredients
- Crust
1 1/2 cups crushed graham crackers
6 tablespoons butter, melted
3 tablespoons brown sugar
pinch of salt
- Key Lime Filling
1 cup fresh lime juice, about 6 limes
16 oz sweetened condensed milk
5 egg yolks
zest of 2 limes
1 1/2 6 ounce containers of fresh blackberries
- Whip cream topping
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Directions
- Preheat the oven to 300°F. Grease an 8X8 square pan with butter. In a medium mixing bowl, combine crushed graham crackers, melted butter, brown sugar, and a pinch of salt. Press the crust mixture into the bottom of the greased pan.
- Bake the crust for 18-20 minutes at 300°F until fragrant and slightly golden. Remove the crust from the oven and let it cool while you prepare the filling.
- In a large mixing bowl or the bowl of a stand mixer, add the lime zest, lime juice, sweetened condensed milk, and egg yolks. Mix with an electric hand mixer or stand mixer until combined. Pour the mixture over the cooled crust. Press 1 6-ounce container of blackberries into the filling.
- Bake the key lime pie bars for 30 minutes at 300°F until set and the middle is still jiggly. Let it cool on the counter for 30 minutes, then refrigerate for at least 2 hours. Once cooled, prepare the whipped cream topping by mixing the heavy whipping cream, powdered sugar, and vanilla extract with an electric hand mixer. Mix until stiff peaks begin to form.
- Spread the whipped topping over the key lime bars. Garnish with zest and more blackberries. Refrigerate for another two hours before cutting and serving.
