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Flavorful Key Lime Pie Bars with Toasted Coconut Graham Cracker Crust

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Bright and tangy key lime pie bars featuring a toasted coconut graham cracker crust that delivers a perfect balance of creamy filling and crunchy texture. Easy to make and perfect for summer gatherings.

Ingredients

Scale
  • 1 ¾ cups graham cracker crumbs (about 12 full crackers, finely crushed)
  • ¾ cup shredded sweetened coconut (toasted)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 4 large eggs, room temperature
  • 1 ½ cups granulated sugar
  • ⅔ cup key lime juice (fresh squeezed or bottled)
  • Zest of 2 key limes
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Toast the shredded coconut in a dry skillet over medium heat, stirring constantly for 3-5 minutes until golden brown and fragrant. Remove from heat and let cool.
  3. In a medium bowl, combine graham cracker crumbs, toasted coconut, sugar, and salt. Pour in melted butter and stir until mixture resembles wet sand.
  4. Press the crust mixture firmly into the bottom of the prepared pan using the bottom of a glass or fingers. Bake for 10 minutes, then remove and let cool slightly.
  5. In a large bowl, whisk eggs and sugar until well combined and slightly frothy (about 2 minutes). Add key lime juice, lime zest, sour cream, and flour. Whisk until smooth and creamy.
  6. Pour the filling over the warm crust and spread evenly with a spatula.
  7. Bake for 15-18 minutes, until the filling is set around the edges but slightly jiggly in the center. Do not overbake.
  8. Cool completely at room temperature, then refrigerate for at least 3 hours or overnight to set fully.
  9. Slice into bars using the parchment overhang to lift them out. Clean knife between cuts for neat edges.
  10. Optional: Garnish with extra toasted coconut or a light dusting of powdered sugar before serving.

Notes

Toast coconut carefully over medium-low heat to avoid burning. Use room temperature eggs for smooth filling. Do not overbake the filling to prevent cracking. Chill bars overnight for best texture. Clean knife with hot water before slicing for neat edges. Gluten-free option: substitute graham crackers with gluten-free cookie crumbs or almond flour.

Nutrition

Keywords: key lime pie bars, toasted coconut crust, easy dessert, summer dessert, citrus bars, homemade key lime bars

Find it online: https://siennaspoon.com/flavorful-key-lime-pie-bars-recipe-easy-homemade-toasted-coconut-crust/