With the 90 degree weather in Minnesota this weekend, it felt like the perfect time to test out some tropical flavors. Key lime and coconut cream are two of my favorite pies, so I decided, why not mix the two together? The result is a creamy, tart, and balanced bar perfect for summer days.
For the base of this recipe, I used the Bake with Zoha’s Key Lime Pie bars. I had tested out another recipe with different ratios and tested out using coconut sweetened condensed milk, which ended in catastrophe. The sour cream added to the base of the filling in this recipe adds a great tang and structure so the bars don’t end up a soupy mess.
Coconut is added to the bars in both the crust and the whipped topping. I use a few Tablespoons of coconut sweetened condensed milk in the whipped cream, which also adds sweetness. Toasted coconut is also added into the crust and on top of the bars to serve. If you prefer, you can also swap the coconut condensed milk for a few Tablespoons of powdered sugar and 1/4 tsp coconut extract.
Enjoy!
Coconut Key Lime Pie Bars
Recipe by
Servings
9 – 12
Prep time
10 minutes + 4 hour chill time
Cooking time
25 minutes
Coconut Key Lime Pie Bars are a decadent and portable combination of two great pie flavors rolled into one. This is the perfect recipe for summer and taste like a tropical getaway.
Ingredients
- 5 Tbsp salted butter, melted
- 1 1/4 cup crushed graham crackers
- 1/2 cup toasted coconut, plus more for topping
- 1 1/2 cans sweetened condensed milk
- 2/3 cup sour cream
- 2/3 cup key lime juice, or regular lime
- 1 Tbsp lime zest
- 2 egg yolks
- 1 cup heavy whipping cream
- 2-3 Tbsp coconut sweetened condensed milk
- 1 tsp vanilla extract
Directions
- Prep Pan: Preheat oven to 350 degrees. Line a 8 x 8 baking dish with parchment paper. Set aside.
- Make and Bake Crust: Mix together the butter, graham crackers, and toasted coconut until the mixture begins to stick together when pressed. Press into the lines pan using a metal spatula or flat-bottomed measuring cup. Bake for 12 minutes or until the edges are golden brown. Reduce heat to 325 degrees.
- Make Filling: Add all filling ingredients aside from the egg yolks into a large bowl. Whisk until all the sour cream and condensed milk has been incorporated. Add in egg yolks and whisk until smooth.
- Bake: Pour the filling on top of the crust and smooth out with a spatula. Bake at 325 for 15-18 minutes. The edges should be set and the middle may be slightly jiggly.
- Chill: Allow the bars to chill on the counter until the reach room temp. Cover and chill in the fridge for at least 4 hours or overnight.
- Make Whipped Topping: In a large bowl, whip cream and sweetened condensed coconut milk to almost stiff peaks. Add vanilla and any extra condensed milk to taste.
- Serve: Pull the bars out of the pan using the parchment paper overhang. Cut the bars into squares. Top with whipped topping and serve within 2-3 hours.
- Store: Store covered in the fridge for up to 5 days. If not eating all right away, save whipped topping for serving.
Notes
1. If not using coconut sweetened condensed milk in the whipped topping, sub for 2-3 Tbsp powdered sugar and 1/4 tsp coconut extract.
2. If not serving all of the bars right away, wait to top them with whipped cream. The sweetened condensed milk does not allow the whipped cream to get quite to stiff peaks, so the cream may split slightly if left out. Top with whipped cream no more than 2-3 hours before serving.
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One response to “Coconut Key Lime Pie Bars”
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These look delicious!
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The Whisking Tree 
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