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Key Lime Pie Bars Recipe Easy Tropical Coconut Crust Dessert

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These key lime pie bars feature a tropical coconut crust and a creamy, tangy lime filling, delivering a refreshing and easy-to-make dessert perfect for summer parties or any occasion.

Ingredients

Scale
  • 2 cups (160g) shredded sweetened coconut (toasted for extra flavor)
  • 1 cup (120g) all-purpose flour
  • 1/3 cup (67g) granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted
  • 4 large eggs, room temperature
  • 1 can (14 oz/396g) sweetened condensed milk
  • 1/2 cup (120ml) freshly squeezed key lime juice (or regular lime juice)
  • Zest of 2 limes
  • 1/4 teaspoon salt
  • Optional: whipped cream or toasted coconut flakes for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line your baking pan (8×8 or 9×9 inches) with parchment paper, leaving an overhang on two sides for easy removal.
  2. Toast the shredded sweetened coconut in a dry skillet over medium heat, stirring frequently for 3-5 minutes until golden brown and fragrant. Set aside to cool.
  3. In a mixing bowl, combine the toasted coconut, all-purpose flour, sugar, and 1/2 teaspoon salt. Pour in the melted butter and stir until the mixture is evenly combined and crumbly but holds together when pressed.
  4. Transfer the crust mixture into the prepared pan. Press firmly and evenly into the bottom of the pan using the back of a spoon or your fingers. Bake for 12-15 minutes until edges are golden and crust feels set. Remove from oven and let cool slightly.
  5. In a separate bowl, whisk the eggs until frothy, about 1-2 minutes. Add the sweetened condensed milk, lime juice, lime zest, and 1/4 teaspoon salt. Whisk until smooth and well combined.
  6. Pour the filling evenly over the warm coconut crust. Bake for 15-18 minutes until the filling is just set and slightly jiggly in the center. Avoid overbaking to prevent cracks.
  7. Remove the pan from the oven and let the bars cool to room temperature. Refrigerate for at least 3 hours or preferably overnight to allow the filling to fully set and flavors to meld.
  8. Use the parchment paper overhang to lift the bars out of the pan. Slice into 9 or 12 squares with a sharp knife. Garnish with whipped cream or toasted coconut flakes if desired. Serve chilled.

Notes

Toast the coconut carefully to avoid burning. Use fresh lime juice for best flavor. Room temperature eggs help create a smooth filling. Do not overbake the filling; it should jiggle slightly when done. Press the crust firmly to hold together well. Tent crust with foil if browning too quickly. Dip knife in hot water and wipe dry for cleaner slices.

Nutrition

Keywords: key lime pie bars, coconut crust, tropical dessert, easy dessert, summer dessert, lime bars, sweetened condensed milk, toasted coconut

Find it online: https://tinastirs.com/key-lime-pie-bars-recipe-easy-tropical-coconut-crust-dessert/