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


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.


41 Responses to “Key Lime Pie Bars”

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

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


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

    Super yummy, and gosh darn beautiful!


  3. 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!


  4. 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.


  5. 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.


  6. bunkycooks — March 28, 2010 at 10:51 pm

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


  7. bunkycooks — March 28, 2010 at 10:54 pm

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


  8. 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. ;)


  9. 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 :-)


  10. Memoria — March 29, 2010 at 3:32 am

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


  11. 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!


  12. 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.


  13. Maria — March 29, 2010 at 12:56 pm

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


  14. 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.


  15. Courtney — March 29, 2010 at 4:46 pm

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


  16. Tiffiny Felix — March 29, 2010 at 10:02 pm

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


  17. CaSaundra — March 30, 2010 at 9:22 am

    These look so fresh and light–perfect for spring!


  18. joanne — March 30, 2010 at 9:41 am

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


  19. 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


  20. heidi — March 30, 2010 at 3:06 pm

    i’m a facebook fan!!!


  21. 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]


  22. 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


  23. 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.

  24. 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.

  25. 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!


  26. Tanya — May 12, 2010 at 7:15 pm

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


  27. 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….


  28. 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


  29. 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. :)


  30. Bobbi — April 17, 2012 at 9:09 am

    looks wonderful how many does this serve?


  31. 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.

  32. 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.


  33. 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!


  34. Diane — February 28, 2014 at 2:35 am

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


  35. cathy simmons — April 19, 2014 at 3:48 pm

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



Leave a Comment