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Flavorful Key Lime Pie Bars Recipe with Easy Toasted Coconut Graham Crust

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These key lime pie bars feature a tangy, creamy filling atop a buttery toasted coconut graham cracker crust, delivering a perfect balance of tart and sweet with a tropical twist.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10–12 full crackers)
  • 1/2 cup sweetened shredded coconut, toasted until golden
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1/4 teaspoon kosher salt
  • 4 large eggs, room temperature
  • 1 1/4 cups granulated sugar
  • 1/2 cup freshly squeezed key lime juice (about 4–5 limes)
  • 1 tablespoon key lime zest (optional)
  • 1/2 cup sweetened condensed milk
  • 2 tablespoons all-purpose flour
  • Optional garnish: whipped cream or coconut whipped cream, extra toasted shredded coconut, thin lime slices or zest curls

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving extra on the sides for easy lifting.
  2. Toast the shredded coconut by spreading it evenly on a baking sheet or dry skillet over medium heat. Stir frequently until golden brown and fragrant, about 3-5 minutes. Let cool.
  3. In a medium bowl, combine graham cracker crumbs, toasted coconut, 1/4 cup sugar, and salt. Pour in melted butter and stir until crumbs are evenly moistened.
  4. Press the crust mixture firmly into the prepared pan in an even layer. Bake for 10 minutes until set and slightly golden. Remove and cool slightly.
  5. In a large bowl, whisk eggs and 1 1/4 cups sugar until smooth and pale, about 2 minutes. Add key lime juice, zest, sweetened condensed milk, and flour. Whisk until fully combined and silky.
  6. Pour the filling evenly over the warm crust. Bake for 18-22 minutes until the filling is just set and slightly jiggly in the center. Avoid overbaking.
  7. Cool completely in the pan on a wire rack, then refrigerate for at least 2 hours or overnight to firm up.
  8. Use parchment edges to lift bars out and cut into 12 squares. Garnish with whipped cream, extra toasted coconut, or lime zest if desired.

Notes

Toast the coconut carefully to avoid burning. Bake the crust before adding filling to prevent sogginess. Chill bars overnight for best texture and easier slicing. Dip knife in hot water and wipe between cuts for clean slices. Fresh key lime juice is preferred for authentic flavor.

Nutrition

Keywords: key lime pie bars, toasted coconut, graham cracker crust, easy dessert, summer dessert, tropical dessert, creamy lime bars

Find it online: https://jodierecipes.com/flavorful-key-lime-pie-bars-recipe-with-easy-toasted-coconut-graham-crust/