Key Lime Pie Bars

4.25 from 20 votes

These easy, make-ahead Key Lime Pie Bars are the perfect shareable dessert for pie lovers. Ready in an hour, they feature tangy Key lime filling topped with fluffy whipped cream and a classic graham cracker crust flavor-boosted with toasted coconut!

Serves 9 to 12 (Cut smaller squares to serve 12 people)

Prep Time35

Cook Time20

Total Time5

Course: Dessert

Cuisine: American

Keyword: Coconut Key Lime Bars, key lime pie bars

Servings: large squares

Calories: 361kcal

Author: Tara Teaspoon

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 or bottled Key lime juice
½ cup heavy cream
2 tablespoons confectioners’ sugar
2 Key limes thinly sliced for garnish, optional
Toasted coconut for garnish, optional

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

* How to toast coconut: Spread 1 cup sweetened shredded coconut evenly on a baking sheet and bake in a 350ºF oven for 5 to 7 minutes until it is light golden. Stir halfway through cooking to ensure even toasting

* How to make the crust without coconut: If you don't like shredded coconut, make the crust without it. You'll also need to reduce the sugar to 2 tablespoons and the melted butter to 5 tablespoons. Bake as directed.

**How to swap Persian limes for Key limes: You'll need 5 to 6 Persian limes to get ⅔ cup juice.

MORE TIPS:

Line the pan with parchment: Make removing the pie slab from the baking pan easier by lining it with parchment paper that overhangs the edges. Use the excess paper like handles to lift it out of the pan.
Even crust layer: 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: If you spread the filling over warm crust, it will melt the filling and cause it not to set!
Bottled lime juice is always an option: Feel free to juice your own Key limes or use bottled Key lime juice as a simple alternative that's always available.
Juicing limes: If you don't have an electric juicer, I suggest a strong citrus press or the tip of a reamer with some hand power.
Don't skip the chill time: Refrigerating the bars prior to serving is required to allow the lime custard to set.
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.
Vanilla cream: I always like to add a little vanilla extract to my whipped cream topping. Add up to 1 teaspoon of your favorite vanilla!

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