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!

Key Lime Pie Bars

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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