If you were here right now, I’d press a square of these Key Lime Pie Bars with Coconut Crust into your hand before you could even set down your keys. They’re the recipe I make when I need something bright and beachy without, you know, locating an actual beach. First time I baked them, I was supposed to take a neat tray to a friend’s barbecue; I “tested” one bar, then another, then had to cut everything into smaller squares so it looked like I meant to feed a crowd. Oops. Also, my cat tried to walk off with a lime zest curl like it was treasure. Fair.
Why I keep making these, even when it's raining
I make this when I’m craving sunshine in the middle of a Tuesday. My family goes a bit bananas for the creamy tart filling, and the coconut crust is this toasty, sandy little boardwalk under your feet. There was a time I used bottled lime juice and it tasted like a bad mood. So now I juice fresh limes; key limes if I can find them, Persian limes if that is what the shop has. And if the filling looks a bit wobbly coming out of the oven, don’t panic, it always does. I used to overbake to fix the wobble, then realized patience works better than heroics.
What you’ll need, plus a few friendly swaps
- Graham cracker crumbs 1 and ½ cups, about 180 g (digestive biscuits work fine too, my grandmother insisted on a certain brand, but honestly any decent one is fine)
- Unsweetened shredded coconut 1 cup, about 80 g (I like to toast it lightly; you can skip if you’re in a hurry)
- Unsalted butter 6 tablespoons, about 85 g, melted
- Granulated sugar 2 tablespoons, about 25 g
- A pinch of fine salt for the crust
- Sweetened condensed milk 1 can 14 oz, about 395 g
- Large egg yolks 4
- Fresh key lime juice ½ cup, about 120 ml (I sometimes use regular lime juice with an extra teaspoon of zest when key limes are hiding)
- Lime zest 2 teaspoons, finely grated
- Vanilla extract 1 teaspoon, optional but I think it rounds the edges
- A tiny pinch of salt for the filling
- Optional for serving: lightly sweetened whipped cream, a handful of toasted coconut flakes, thin lime slices
If you haven’t zested a tiny lime before, a microplane makes it a breeze, but you can do it with a box grater’s fine side too. Or check out this helpful piece on zesting without fancy tools from The Kitchn: how to zest citrus without a microplane.
How it all goes down in my kitchen
- Heat the oven to 350°F or 175°C. Line an 8 inch square pan with a parchment sling so you can lift the bars out later. I say this is essential, and yet, I’ve also buttered the pan and gone for it when the parchment roll mysteriously vanished.
- Toast the coconut for the crust on a small tray for about 4 minutes, just until pale gold and fragrant. Keep an eye on it, it goes form perfect to too dark quickly. If you skip toasting, no biggie, the oven will still kiss it in the crust.
- In a bowl, mix the crumbs, toasted coconut, sugar and salt. Pour in the melted butter and stir until everything looks like damp sand. If you grab a handful and squeeze, it should hold together, like a little sandcastle moment.
- Press the mixture into the lined pan. I use a flat bottomed glass to press it firmly, especially the corners. Bake 10 minutes until fragrant. Let it cool while you make the filling, about 5 to 10 minutes.
- Whisk the egg yolks with the lime zest for about 1 minute until slightly thick and a bit lighter. This is where I usually sneak a taste, though raw yolks mean I just sniff and smile. Add the condensed milk and whisk another minute. Slowly whisk in the lime juice and vanilla with a pinch of salt. The mixture will thicken right before your eyes, almost like magic, well, like science.
- Pour the filling over the warm crust. Smooth the top. Bake 12 to 16 minutes until the edges are set and the center has a gentle shimmy when you nudge the pan. No browning please. If it puffs, you went a bit long, but you’re fine.
- Cool on a rack until room temp, about 1 hour. Then chill at least 3 hours, or overnight. Actually, I find it works better if it rests overnight, the flavors settle and the bars slice cleaner.
- Lift out with the parchment and cut into 12 to 16 bars. Wipe the knife between cuts for tidy edges; or do what I do on a weeknight and embrace the rustic look.
Little notes I wish someone told me
- Key limes are smaller and more aromatic than regular ones. If you’re curious, this explainer from Serious Eats is a good rabbit hole: key limes versus regular limes.
- Zest the limes before juicing. I forget about half the time and then I’m there, trying to zest a wobbly half shell, like a goof.
- Lime juice waits for no one. Mix it in last, then get that pan into the oven so the filling sets evenly.
- If the crust mixture looks too dry, add another teaspoon or two of melted butter. If it looks greasy, sprinkle in a spoon of crumbs. Sorted.
- I think this tastes better the next day, the coconut gets gently cozy with the lime.
Variations I tried, for better or for whoops
- Coconut milk swirl: I dotted a few teaspoons of super thick coconut cream over the filling and swirled with a skewer. Pretty and extra rich.
- Gingersnap crust: Swap half the crumbs for crushed gingersnaps. Warm spice plus lime is a wee surprise.
- Extra tart version: Add an extra tablespoon of lime juice and an extra teaspoon of zest. The bars set a touch softer but they sing.
- Didn’t love: I tried to cut the condensed milk with yogurt once to be clever; the filling curdled and the texture went odd. Let’s not do that again.
Gear that helps, plus scrappy fixes
- Microplane for zest. I once tried to use a vegetable peeler and chop the strips super fine, which worked, kind of, but there were tiny chewy bits. Not terrible, just not the dream.
- 8 inch square metal pan. A glass pan works, I just lower the oven temp by a smidge. If you only have a 9 inch pan, bake a minute or two less.
- Parchment sling. If parchment is out, check this quick note from King Arthur on using it well: making a parchment sling. No parchment at all, just butter and flour the pan and chill the bars very firm before cutting.
- Citrus juicer is lovely, but honestly, roll the limes on the counter, cut them and squeeze with clean hands and a strainer, job done.
Small detour while the bars chill: if you keep a basil plant on the windowsill, give it a drink now. Every time I forget, it sulks, and somehow that reminds me to check the fridge for whipping cream. Brains are funny like that.
How to store without losing that snap
Refrigerate the cut bars in an airtight container for up to 4 days. Place a bit of parchment between layers. They freeze surprisingly well for about 1 month, just thaw in the fridge. Though honestly, in my house it never lasts more than a day. On second thought, I sometimes hide two bars behind the yogurt, which buys me till Thursday.
How we like to serve it
Cold, with a little cloud of whipped cream and a sprinkle of toasted coconut. If we’re feeling fancy, I add a very thin lime slice to each square. My sister dusts the top with a whisper of flaky salt and I thought she was being extra, but it pops. For a backyard vibe, serve with icy tea and music low, let the evening do the rest.
Pro tips learned the messy way
- I once tried rushing the chill time and regretted it because the filling slumped when I cut it. Give it the proper rest.
- Don’t overbake. When the middle still has a delicate wiggle, it will finish setting as it cools; overdoing it can lead to a rubbery bite.
- Use fresh zest. The oils are the secret perfume. Old zest loses its sparkle fast.
- If your crust crumbles when slicing, your press was too light. Next time, press harder and make sure the crumbs are evenly moistened.
FAQ I actually get, mostly from family and nosy neighbors
Can I use bottled lime juice?
You can, and it will technically work, but the flavor is flat. If that is what you have, add extra zest to lift it up a bit.
Do I need key limes, or will regular limes do?
Regular limes are fine, truly. Key limes are more floral. If you want to split the difference, do half and half, which I do often.
Why did my filling crack?
Usually from overbaking or oven running a touch hot. Pull it when the center shimmies. A little crack will hide under whipped cream, so no worries.
Can I make this gluten free?
Yes, use gluten free graham crumbs or almond flour with coconut. If using almond flour, add a spoon more butter so the crust holds.
How do I get clean slices?
Chill very well, use a sharp knife warmed in hot water and wiped dry between cuts. I also slide the parchment onto a board so the edges do not smush.
What if I only have a round pan?
Go for an 8 inch round, same bake time. The slices will be wedges, which is kind of fun. Y’all can pretend it is a pie party.
Can I reduce the sugar?
The condensed milk is doing the heavy lifting. You can skip the crust sugar, I have, and it is still sweet enough.
Is the coconut crust super coconutty?
It is gently coconutty. If you want big coconut energy, add more toasted coconut on top after baking.
Ingredients
- 1 ½ cups unsweetened shredded coconut
- 1 cup graham cracker crumbs (about 8 full crackers)
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- ¼ teaspoon fine sea salt
- 1 (14-ounce) can sweetened condensed milk
- 3 large egg yolks
- ¾ cup fresh key lime juice (about 6–8 key limes) or regular lime juice
- 2 teaspoons key lime zest (or regular lime zest)
- Optional: whipped cream or lightly sweetened whipped topping and toasted coconut for garnish
Instructions
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1Preheat the oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving an overhang for easy lifting.
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2Make the coconut crust: In a medium bowl combine shredded coconut, graham cracker crumbs, granulated sugar, melted butter, and salt. Stir until evenly moistened.
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3Press the coconut mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10–12 minutes, until lightly golden. Remove from oven and let cool slightly while preparing the filling.
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4Prepare the filling: Whisk together the sweetened condensed milk, egg yolks, fresh key lime juice, and lime zest until smooth and well combined.
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5Pour the lime filling over the warm crust and return the pan to the oven. Bake for 12–15 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
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6Cool the bars to room temperature, then refrigerate for at least 2 hours (preferably 3 hours) to fully set. Once chilled, lift the bars from the pan using the parchment overhang and slice into 12 squares. Garnish with whipped cream and toasted coconut if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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