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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

Ingredients:

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

Directions:

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.


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{ 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! :)

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

Super yummy, and gosh darn beautiful!

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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!

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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.

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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.

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bunkycooks March 28, 2010 at 10:51 pm

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

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bunkycooks March 28, 2010 at 10:54 pm

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

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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. ;)
~Ingrid

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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 :-)

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Memoria March 29, 2010 at 3:32 am

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

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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!

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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.

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Maria March 29, 2010 at 12:56 pm

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

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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.

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Courtney March 29, 2010 at 4:46 pm

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

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Tiffiny Felix March 29, 2010 at 10:02 pm

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

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CaSaundra March 30, 2010 at 9:22 am

These look so fresh and light–perfect for spring!

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joanne March 30, 2010 at 9:41 am

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

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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

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heidi March 30, 2010 at 3:06 pm

i’m a facebook fan!!!

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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]

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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

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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.

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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.

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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!

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Jamie April 4, 2010 at 10:05 pm

Awesome, glad you and your family enjoyed them!

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Nic September 15, 2012 at 5:16 pm

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

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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!

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Tanya May 12, 2010 at 7:15 pm

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

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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….

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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

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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. :)

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Bobbi April 17, 2012 at 9:09 am

looks wonderful how many does this serve?

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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.

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Jamie September 4, 2012 at 3:47 pm

Kristen-
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.
-Jamie

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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.

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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.

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Jamie November 27, 2013 at 11:09 am

Nicole-

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

-Jamie

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Diane February 28, 2014 at 2:35 am

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

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cathy simmons April 19, 2014 at 3:48 pm

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

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