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Tangy Key Lime Pie Bars Recipe with Easy Crispy Coconut Crust

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These tangy key lime pie bars feature a crispy coconut crust and a creamy, tart lime filling. Perfect for a quick, refreshing dessert that balances sweet and tangy flavors.

Ingredients

Scale
  • 1 1/2 cups shredded sweetened coconut
  • 1 cup all-purpose flour (can substitute with almond flour for gluten-free option)
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted (use dairy-free butter if needed)
  • 4 large eggs (room temperature)
  • 1 1/4 cups granulated sugar
  • 1/2 cup fresh key lime juice (about 10–12 key limes; substitute with regular limes if needed)
  • 1 tablespoon finely grated lime zest
  • 1/2 cup sweetened condensed milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.
  2. In a large bowl, combine the shredded coconut, flour, sugar, and salt. Pour in the melted butter and stir until the mixture resembles wet sand, with all the coconut coated.
  3. Press the crust mixture firmly and evenly into the prepared pan, making sure to get into the corners. Bake for about 12-15 minutes, or until the edges turn golden and the coconut smells toasty.
  4. While the crust bakes, whisk together the eggs and sugar in a medium bowl until smooth and slightly frothy, about 2-3 minutes.
  5. Add the key lime juice, lime zest, and sweetened condensed milk to the egg mixture. Whisk gently until combined and smooth.
  6. Remove the crust from the oven and pour the filling evenly over the warm crust.
  7. Bake for 18-22 minutes at 350°F (175°C), or until the filling is set but still slightly jiggly in the center.
  8. Cool the bars in the pan on a wire rack for at least 1 hour. Then chill in the refrigerator for 2-3 hours or overnight.
  9. Slice into squares using a sharp knife warmed under hot water and dried for clean cuts. Serve chilled or at room temperature.

Notes

Do not skimp on the butter in the crust for perfect crispness. Use fresh key limes if possible for best flavor. Watch the crust closely while baking to avoid burning the coconut. Mix the filling gently after adding lime juice and condensed milk to avoid cracks. Chill bars thoroughly before slicing for clean cuts. Warm the knife before slicing to keep edges neat. Avoid overbaking the filling; it should be slightly jiggly when done.

Nutrition

Keywords: key lime pie bars, coconut crust, tangy dessert, easy dessert, summer dessert, gluten-free option, dairy-free option

Find it online: https://bitematrix.com/tangy-key-lime-pie-bars-recipe-with-easy-crispy-coconut-crust/