These easy make-ahead Key Lime Pie Bars are the perfect shareable dessert for pie lovers! The classic sweet and tangy Key lime filling goes perfectly with the toasted coconut graham cracker crust and fluffy whipped cream topping.
In this article you'll learn:
- How to make Key Lime Pie Bars with the same creamy, sweet-tart flavor of classic Key Lime Pie, but in an easy-to-slice bar form.
- Why adding toasted coconut to the graham cracker crust creates a chewy, flavorful base that sets these bars apart.
- The differences between Key limes and regular Persian limes, and how to substitute bottled Key lime juice if fresh limes are out of season.
- Step-by-step guidance for mixing, baking, cooling, and cutting the bars so they hold their shape and stay silky inside.
- Make-ahead and storage tips that help you prepare this dessert in advance for holidays, gatherings, or casual summer dinners.
Generated with AI and experts from the Tara Teaspoon team.
I am a pie lover with a special affinity for Key Lime Pie. However, traditional pies require some finesse to enjoy them properly. You've got to cut them just right, and they're best eaten from a plate while sitting down. I've seen a slice or two slide off their owners' plate during social gatherings. Eeeek!
Why you'll love this recipe
Thankfully, with the creation of Key Lime Pie Bars, this awkward social faux pas can be entirely avoided. These lime-flavored bars have the same creamy-smooth, sweet and tangy, lime curd filling and buttery graham cracker crust as the classic pie, but they're way easier to slice, serve, and enjoy while mingling.
And, there's still more to love:
- Toasted coconut: I wanted these bars to really stand out, so I took them to the next level by adding toasted coconut to the graham cracker crust. The coconut adds toasty flavor reminiscent of a beach-side vacay and makes the crust taste like a chewy coconut cookie. Check the FAQ section if you don't want to use coconut.
- Make-ahead recipe: These bars take less than an hour to prepare. They'll need some time to chill, making them the perfect make-ahead dessert for pie lovers.
- Easy to serve: Just like Lemon Bars, these rich and creamy Key lime bars with Coconut are made in a square baking pan. I'll share some pro tips below for how to make them easy to transport, cut, and serve.
If you need a larger dessert, try this Lemon Lush, it's made in a 9-by-13 baking pan!
Jump to:
What are Key limes?
These bars are made with Key limes, also called Mexican, or West Indian limes. They were brought to the Florida Keys by Spanish and Portuguese explorers, where they grew exceptionally well and quickly became a favorite flavor to cook with. They're prized for their unique floral flavor that is also tart and acidic.
There are a few key differences between Key limes and regular Persian limes (more commonly found in grocery stores). Key limes are significantly smaller, have yellow flesh (that is often full of seeds), and have much thinner skins.
If you want to find fresh Key limes, they grow June through September. Other times of the year, try this Key lime juice.
Ingredients
The ingredient list for key lime bars is short and sweet. Keep reading for a few helpful ingredient tips! See recipe card for quantities.
For the crust
- Graham crackers: You'll need 9 full graham cracker sheets (1 package of crackers) to make about 1 ¾ cups of crumbs for the crust.
- Sweetened shredded coconut: Toasted coconut adds flavor, lighter texture, and perfect crunch to the crust that nicely offsets the tangy lime filling. Learn how to toast coconut in the recipe card below.
- Granulated sugar
- Salted butter: Melted butter works to bind the crust elements together.
For the filling, topping, and garnishes
- Large egg yolks: For the best results, use room temperature egg yolks. They'll give the filling a custard texture with light yellow color.
- Sweetened condensed milk: This recipe calls for full-fat sweetened condensed milk, NOT evaporated milk. Sweetened condensed milk is much sweeter and thicker. If you try to substitute regular condensed milk or a low-fat sweetened condensed milk, your filling won't set properly.
- Fresh Key lime juice: It takes a lot more of these little limes to get enough juice for the pie bars (about 20 to 30 Key limes). If you can't find fresh Key limes, use this bottled Key lime juice or regular Persian lime juice (about 5 to 6 limes).
- Heavy whipping cream: The base of the sweetened whipped cream topping.
- Confectioners’ sugar: Sweetens and thickens the topping.
- Garnishes: If you'd like to dress up your key lime coconut bars, top them with thinly sliced Key limes (or regular limes) and toasted coconut.
How to make key lime pie bars
Use this easy-to-follow tutorial to help you make the best coconut key lime pie bars. See recipe card for comprehensive directions.
- Step 1: Make the graham cracker crust by crushing graham crackers into very fine crumbs.
- Step 2: Add the toasted coconut and butter, and pulse until it comes together as a crumb mixture.
- Step 3: Press crumbs into a lined pan, and bake until just set and golden, following recipe instructions. Cool to room temperature.
- Step 4: In a large mixing bowl beat egg yolks until light and frothy before adding the other ingredients.
- Step 5: Drizzle in the sweetened condensed milk as you mix.
- Step 6: Lastly, add the lime juice to the filling mixture.
- Step 7: Pour filling into cool baked crust, and bake again until just set (barely jiggles in the center).
- Step 8: Cool the key lime pie bars in the fridge, and then use the parchment overhang to gently lift the pie slab out of the pan.
- Step 9: Gently remove the parchment and cut the pie slab into squares to serve.
- Step 10: Add a dollop of sweetened whipped cream and garnishes to each serving.
Tara's top tips
There are a few things to remember when making these Key Lime Coconut Bars:
- Line the pan with parchment: Make removing the pie slab from the baking pan super easy by lining it with parchment paper that overhangs the edges. This excess paper will be used like handles to lift the entire slab out so it can be cut easily.
- Even crust layer: To get the most even crust, place a piece of parchment over the crust mixture and use the backside of a measuring cup to press it into a firm layer.
- Completely cool the crust: Be sure to cool the crust completely before spreading and baking the filling. If the crust is still warm it will melt your filling and cause it not to set!
- Bottled lime juice is always an option: Feel free to juice your own Key limes when they are in season, but I usually prefer to buy Key lime juice in the bottle. It's a simple alternative that's always available and saves a ton of time.
- Don't skip the chill time: Refrigerating the bars prior to serving is required to allow the lime custard to set. I know it's tempting to serve them after they've cooled to room temperature, but please resist!
- Get clean cut bars: Use a very sharp kitchen knife to get the most evenly cut squares. Warm it briefly under very hot water, wipe away the water, and then make your first cut. Clean off the knife between each cut and reheat as needed to continue making clean cuts.
Equipment
- 9-inch square pan
- Flat parchment paper
- Food processor
- Electric hand juicer
- Mixer: This hand mixer is rechargeable so it can be cordless! I love it.
Make-ahead and storage
Since these bars need a minimum of 4 hours to set in the fridge they are an excellent make-ahead option. They can be made up to 2 days in advance.
Store leftovers in an airtight container in the fridge for up to 3 days.
I haven't tried freezing these bars, but let us know in the comments if you do!
FAQ
Yes, you can use regular Persian limes in place of Key limes. The flavor won't have the traditional floral notes of Key lime pie, but the bars will be delicious!
Sweeter is often the term used to describe the floral notes in Key limes when compared to regular Persian limes. The acidic floral flavor is unique to Key limes and, as a result, can make them seem sweeter.
Yes! If you don't like shredded coconut, feel free to make the crust without it. To ensure the crust binds properly, reduce the sugar to 2 tablespoons and the melted butter to 5 tablespoons. Bake as directed.
When the filling won't set or gets grainy/watery, there are a few things that could have gone wrong:
One of the most common mistakes is undermixing the filling. It needs to be whisked until smooth and glossy to fully combine the lime juice, milk, and yolks. If the mixture isn’t blended well, it can separate in the oven.
Overbaking is another common mistake which causes the filling to curdle and turn grainy; bake only until the center barely jiggles.
Finally, cutting into the pie before it’s fully chilled can lead to a watery texture, so give it several hours in the fridge to set.
More crowd-pleasing dessert recipes
Summer is the perfect excuse to make tropical desserts. Try these fan favorites:
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📖 Full Recipe
Key Lime Pie Bars with Coconut
Ingredients
For the crust
- 1 package graham crackers (9 full sheets to make 1 ¾ cups crumbs)
- 1 cup sweetened shredded coconut (toasted*)
- 3 tablespoons granulated sugar
- 6 tablespoons salted butter (melted)
For the filling and toppings
- 3 large egg yolks (room temperature)
- 1 can (14 ounces) sweetened condensed milk
- ⅔ cup fresh Key lime juice** (from about 20 to 30 Key limes)
- ½ cup heavy cream
- 2 tablespoons confectioners’ sugar
- 2 Key limes (thinly sliced for garnish, optional)
- Toasted coconut (for garnish)
Instructions
Make the crust
- Heat oven to 350ºF. Line an 9-inch square pan or baking dish with parchment: Cut a long parchment strip to fit inside the edges of the pan and let it hang over two sides. This allows you to pull the bars out of the pan to cut them.
- In a food processor blend 9 graham cracker sheets until they are very fine crumbs. Add 1 cup toasted coconut, 3 tablespoons sugar, and 6 tablespoons melted butter, and pulse until mixture resembles wet sand.
- Press the crust mixture evenly into bottom of the prepared pan. Bake until dry and lightly brown, 7 to 10 minutes. Let cool to room temperature on a wire rack. (Leave oven on.)
Make the filling
- Mix 3 room temperature egg yolks in the bowl of an electric mixer fitted with the whisk attachment on high speed until very thick, about 5 minutes (or use a hand mixer). Reduce speed to medium. Add 14 ounces condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add ⅔ cup lime juice; mix until just combined.
- Spread filling evenly over cool crust using a spatula. Bake, rotating dish halfway through, until filling is just set (barely jiggles in the center), about 10 minutes. Let cool completely on a wire rack to room temperature. Refrigerate at least 4 hours (or overnight).
Finish the bars
- For topping, put ½ cup cream and 2 tablespoons confectioners' sugar in the clean bowl of an electric mixer fitted with the whisk attachment. Mix on medium-high speed until firm peaks form.
- Run a knife around the edges of the pan where the bars touch the pan. Remove pie slab from pan using overhanging parchment to lift it out. Use a sharp chef's knife to cut it into squares. Garnish bars with whipped cream, a slice of lime, and toasted coconut, if desired.
Notes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Mary Bench says
Looks so easy! Tonight's dessert!
Brittany Smart says
Love the idea of making them into bars! So much easier to serve guests, love it!
Anne Marie Miller says
These look amazing! So simple and straightforward, I can't wait to try!