Key Lime Pie Bars
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
12 mins
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Additional Time
4 hrs
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Total Time
4 hrs 27 mins
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Servings
16 bars
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Course
Dessert
Key Lime Pie Bars
Description
The Key Lime Pie Bars begin with a crust combining graham cracker crumbs, sugar, melted butter, and shredded coconut pressed into a baking pan and briefly baked. This layer forms a slightly crunchy, sweet base with coconut contributing extra texture and flavor. The filling blends sweetened condensed milk, sour cream, key lime juice, and lime zest into a smooth mixture poured over the cooled crust.
During baking, the filling gently cooks until tiny pinhole bubbles form on the surface without browning, indicating it’s set yet creamy. After chilling for several hours, the bars are firm enough to cut cleanly into portions. The combination of tart key lime and creamy sweet filling offers a refreshing contrast to the buttery crust with coconut notes.
These bars can be served plain or garnished with whipped cream and toasted coconut, adding texture and visual appeal. Using quality key lime juice or fresh key limes is important for authentic tartness. If baked in a slightly larger pan, shorter baking times help prevent overcooking.
Chilling thoroughly before serving helps the filling set well for slicing. These bars keep well refrigerated and are a convenient, hand-held take on classic key lime pie flavors.
Ingredients
For the crust
- 1 ½ cups graham cracker about 2/3 of a sleeve, crushed
- 2 tablespoons granulated sugar
- ⅓ cup butter melted
- ½ cup sweetened flaked coconut
For the filling
- 3 cups sweetened condensed milk
- ½ cup sour cream
- ¾ cup key lime juice
- 1 tablespoon lime grated zest
Instructions
For the Crust
- Preheat oven to 350° F (175° C). Line a 8x8-inch baking pan with parchment paper. Set aside.
- In a small bowl, combine the crumbs, coconut and sugar; add butter and blend well. Press onto the prepared pan.
- Bake for 8 minutes; cool on wire rack.
For the Filling
- In a medium bowl, combine condensed milk, sour cream, lime juice, and lime zest. Mix well and pour into graham cracker crust.
- Bake in preheated oven for 10-12 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill thoroughly before serving, at least 2-4 hours. Cut into 16 bars; garnish with whipped cream and toasted coconut.
Notes
- When using a 9x9-inch pan instead of 8x8, reduce the baking time of the filling to 5 to 8 minutes to avoid overcooking.
- Nellie & Joe's key lime juice is a suitable substitute when fresh key limes are unavailable, maintaining the characteristic tartness.
- Chill the bars for at least 2-4 hours before cutting to ensure the filling sets properly.
User Reviews
Overall Rating
4.5
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