Key Lime Pie Bars

by Jamie on March 28, 2010

Post image for Key Lime Pie Bars

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!

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Key Lime Pie Bars

March 28th, 2010


For the Crust

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

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


For the Crust

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

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.


{ 40 comments… read them below or add one }

Jessica @ How Sweet March 28, 2010 at 9:24 pm

Love the toasted coconut on top. Looks delish! :)


Chocolate and Toast March 28, 2010 at 9:32 pm

Super yummy, and gosh darn beautiful!


merry jennifer March 28, 2010 at 9:36 pm

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!


Karen March 28, 2010 at 10:03 pm

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.


Cookin' Canuck March 28, 2010 at 10:43 pm

I don’t care whether or not you invented this – it looks fabulous! I like the combination of the coconut and key limes.


bunkycooks March 28, 2010 at 10:51 pm

I want to work wherever these are going after you bake them! :)


bunkycooks March 28, 2010 at 10:54 pm

Where does Brian work so that I can get some of these???? ;)


Ingrid March 28, 2010 at 10:59 pm

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. ;)


Kathy - Cooking On the Side March 29, 2010 at 1:17 am

Fantastic idea! I actually never heard of springform pans in shapes other than round – this square one offers many yummy possibilities :-)


Memoria March 29, 2010 at 3:32 am

Well, it looks beautiful. The prettiest lime bars I’ve ever seen. Wow.


Katrina March 29, 2010 at 7:15 am

I’ve actually never had key lime pie, so bars would be a good starter point. These look D-lish!


Kirsten March 29, 2010 at 9:12 am

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.


Maria March 29, 2010 at 12:56 pm

We love lime desserts. I love that you added coconut into the mix! YUM!


Valen March 29, 2010 at 2:46 pm

Love that picture! I bet these bars are to die for! I’ve never seen a recipe quite like this one either.


Courtney March 29, 2010 at 4:46 pm

Looks AMAZING! Such great food photography too, love that whip cream on top :)


Tiffiny Felix March 29, 2010 at 10:02 pm

MmmMmmmMmm….so yummy! And your pictures are gorgeous :)


CaSaundra March 30, 2010 at 9:22 am

These look so fresh and light–perfect for spring!


joanne March 30, 2010 at 9:41 am

oh, these look delish!! i love me some lime bars!!


Lucy March 30, 2010 at 1:37 pm

I agree these do scream summer – fresh and bright and delicious! Love these classic flavours with your own tasty twist :D


heidi March 30, 2010 at 3:06 pm

i’m a facebook fan!!!


Kim at Rustic Garden Bistro March 31, 2010 at 5:47 pm

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]


Paula Laurel March 31, 2010 at 5:55 pm

These look utterly scrumptious-ly delicious! my mouth is watering, and I just adore your blog! Cheers, Paula Laurel


Cheryl April 1, 2010 at 10:46 pm

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.


Jamie April 4, 2010 at 10:06 pm

I find the Nelly and Joe’s Key Lime Juice in the baking section at my local market.


Mary April 4, 2010 at 9:57 pm

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!


Jamie April 4, 2010 at 10:05 pm

Awesome, glad you and your family enjoyed them!


Nic September 15, 2012 at 5:16 pm

How long did you bake it for? I will be using a 9×13 as well.


joudie's Mood Food May 3, 2010 at 5:57 am

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!


Tanya May 12, 2010 at 7:15 pm

Can I make these without a springform pan? Using a glass square pan?


Barbara August 23, 2010 at 1:23 pm

What about eggs? No egg yolks? I’m going to try this recipe for my group at the activity center today, minus eggs….


Andrea February 10, 2011 at 6:40 pm

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


Courtney April 6, 2012 at 12:57 pm

Thank you so much for this fantastic recipe! I absolutely love the addition of coconut in the crust. I made these to share with friends, but they’re so good I’m going to be sad to give them away. :)


Bobbi April 17, 2012 at 9:09 am

looks wonderful how many does this serve?


kristen September 3, 2012 at 10:43 pm

These were fabulous! I made them for a Labor Day Weekend party and they were loved by everyone, even the toddler in the group. I made them in an 8×8 pyrex baking pan lined with parchment overhanging the edges so that I could pull them out to cut. Worked great. I did add a few extra minutes to the baking time to adjust for the extra thick bars. Also, I used about 14 rectangular graham crackers (a sleeve and a half…I think) to get 1 and 1/2 cups crushed.


Jamie September 4, 2012 at 3:47 pm

I am so glad to hear you enjoyed the key lime pie bars – thanks for coming back and letting us know the recipe was a success in your kitchen! Have a great day.


Shelly March 23, 2013 at 1:09 pm

I love your blog and recipes. I’ve been in the Foodservice industry for 26 years and helped design and market gourmet desserts. Your creativity rocks! Keep it up.


Nicole Vuletich November 25, 2013 at 12:02 pm

Just made this recipe using key limes off my tree in my backyard…it was so easy and delicious! Brought it to work and my co-workers all loved it. Thank you.


Jamie November 27, 2013 at 11:09 am


Lucky you! I would love to be able to have a lime tree. I’m so happy you enjoyed the recipe. Happy holidays!



Diane February 28, 2014 at 2:35 am

Thank you for this! Lime for my sister and coconut for my mom. Perfect!!


cathy simmons April 19, 2014 at 3:48 pm

Thanks for a great recipe .Made these,were a big success!


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