I had a brilliant idea the other night, although I am sure my brilliant idea is nothing new to the culinary world…I went with it anyway and pretended that I was inventing something fabulous!
My idea? Well, it was to make Key Lime Pie and incorporated coconut into the crust. See, I told ya…not very original! Another key component of my not-so-brilliant plan was to use my favorite Key Lime Pie recipe, but bake it in a square springform pan so I could cut the pie into bars. I was pretty impressed and loved the results of the key lime pie bars; they are portable and easy to eat without a plate and fork. Portability is always a key factor when taking sweet treats to the co-workers!
The coconut flavor was subtle, but definitely recognizable as another layer of flavor; however, next time I may pump up the coconut factor by adding a little bit of coconut extract to the crust. These bars scream summer and were devoured by Brian’s co-workers. The whipped cream and toasted coconut garnish made them extra special. I think these would be absolutely perfect for Easter brunch and may just include them on my Sunday spread! If you want to make the filling more limey, simply add a tad of green food coloring!
If you have not entered the giveaway for a Hip Hostess Apron Giveaway, definitely check it out! Have a fabulous week!
Key Lime Pie Bars
For the crust: (you can always use pre-made)
1 1/2 cups crushed graham crackers (about 2/3 of a sleeve)
2 tablespoons sugar
1/3 cup butter, melted
1/2 cup sweetened flaked coconut
1. In a small bowl, combine the crumbs, coconut and sugar; add butter and blend well. Press onto the bottom of a nine inch springform pan.
2. Bake at 350 degrees for 8 minutes; cool on wire rack.
For the filling:
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice (I used Nelly and Joes Key Lime Juice)
1 tablespoon grated lime zest
Preheat oven to 350 degrees F (175 degrees C).
1. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
2. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Cut into 16 bars; garnish with whipped cream and toasted coconut.
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{ 30 comments… read them below or add one }
Love the toasted coconut on top. Looks delish!
Super yummy, and gosh darn beautiful!
Here in Florida we’re fanatics about our key lime pie. This looks great, and I think I would like the addition of coconut to the crust. A perfect summertime treat!
Should this:
1 (9 inch) prepared graham cracker crust (or use store bought)
actually be listed under the “Crust” section?? It’s confusing being under the “Filling” section.
I don’t care whether or not you invented this – it looks fabulous! I like the combination of the coconut and key limes.
I want to work wherever these are going after you bake them!
Where does Brian work so that I can get some of these????
I just saw key limes at the grocery for the first time. Those suckers are tiny! I was glad to see your recipe used the bottled juice.
Brillant idea adding coconut to the crust.
~Ingrid
Fantastic idea! I actually never heard of springform pans in shapes other than round – this square one offers many yummy possibilities
Well, it looks beautiful. The prettiest lime bars I’ve ever seen. Wow.
I’ve actually never had key lime pie, so bars would be a good starter point. These look D-lish!
Love coconut and key lime pie. I recently saw a square baking pan made by “Kaiser” and thought it would be need to own one. Had a great sale price and when I went back to purchase it, it was gone. So, my round one has to do. Thanks for the recipe and the beautiful picture.
We love lime desserts. I love that you added coconut into the mix! YUM!
Love that picture! I bet these bars are to die for! I’ve never seen a recipe quite like this one either.
Looks AMAZING! Such great food photography too, love that whip cream on top
MmmMmmmMmm….so yummy! And your pictures are gorgeous
These look so fresh and light–perfect for spring!
oh, these look delish!! i love me some lime bars!!
I agree these do scream summer – fresh and bright and delicious! Love these classic flavours with your own tasty twist
i’m a facebook fan!!!
I keep lookin’ at this… key lime is my better half’s favorite pie. Might have to borrow Mexican limes from the neighbor’s tree and get to work! [K]
These look utterly scrumptious-ly delicious! my mouth is watering, and I just adore your blog! Cheers, Paula Laurel
Just wondering can you find key lime juice in most stores? If not how about fresh key limes will they do? By the way they look great I am going to make these for Easter along with a old school bunny cake.
I find the Nelly and Joe’s Key Lime Juice in the baking section at my local market.
I made this last night to bring for Easter dessert. It was a big hit! A few modifications, though. I used a 9×13 pan (full base lifts out via hole in bottom of pan, not sure what it’s called — like a springform but no spring), so I expanded the recipe proportional to the increased pan size. This also required a slightly longer baking time. I used a Nilla wafer crust (just the crushed wafers with butter), as I (and others in the family) are not big fans of graham cracker crust…the Nilla worked well and didn’t compete with the strong Key Lime flavor. I also excluded coconut (crust and garnish), as my brother-in-law’s sister is allergic. Will be making this again! Thanks!
Awesome, glad you and your family enjoyed them!
My husband loves these and keeps asking me to make them…. They will be in the oven later today. Thanks for the post. They look delicious!
Can I make these without a springform pan? Using a glass square pan?
What about eggs? No egg yolks? I’m going to try this recipe for my group at the activity center today, minus eggs….
I don’t own a square spring form pan. Would you recommend I stick to the round spring form pan or just a normal 9×9 pan?
Thank you
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