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Flavorful Key Lime Pie Bars Recipe with Easy Coconut Crunch Topping

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These tangy, sweet key lime pie bars feature a buttery graham cracker crust, creamy lime custard filling, and a crunchy toasted coconut topping. Perfect for summer parties or casual get-togethers, they are quick to make and a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, finely crushed)
  • ⅓ cup granulated sugar
  • 7 tablespoons unsalted butter, melted
  • 4 large eggs, room temperature
  • 1 ¼ cups sweetened condensed milk
  • ½ cup freshly squeezed key lime juice (or regular lime juice)
  • 1 tablespoon lime zest
  • ¾ cup sweetened shredded coconut, toasted until golden brown
  • 2 tablespoons brown sugar
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, combine graham cracker crumbs and sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8-10 minutes until slightly golden. Remove and let cool.
  3. In a large bowl, whisk the eggs until frothy. Add the sweetened condensed milk, key lime juice, and lime zest. Whisk until smooth and fully combined.
  4. Pour the filling over the cooled crust and spread evenly using a spatula.
  5. Toast the shredded coconut on a baking sheet at 350°F (175°C) for 5-7 minutes, stirring halfway through, until light golden brown. Alternatively, toast in a dry skillet over medium heat, stirring constantly.
  6. In a small bowl, combine the toasted coconut, brown sugar, and melted butter. Stir well to coat all the coconut pieces.
  7. Sprinkle the coconut topping evenly over the lime filling. Return the pan to the oven and bake for an additional 12-15 minutes until the filling is set but slightly jiggly in the center.
  8. Cool the bars completely at room temperature for at least 1 hour, then chill in the refrigerator for 2 hours or more.
  9. Slice into 16 bars using a sharp knife wiped clean between cuts. Store covered in the refrigerator for up to 5 days.

Notes

Use room temperature eggs for a smooth filling. Avoid zesting the white pith of the lime to prevent bitterness. Press the crust firmly to reduce crumbling. Toast coconut fresh for best flavor and crunch. Use a warm knife dipped in hot water to slice bars cleanly. Bars taste better after resting in the fridge for a day or two. For gluten-free, substitute graham cracker crumbs with gluten-free cookies or almond flour. For dairy-free, replace butter with coconut oil and use dairy-free condensed milk.

Nutrition

Keywords: key lime pie bars, coconut crunch topping, easy dessert, summer dessert, lime bars, quick dessert, crowd-pleaser

Find it online: https://cooksyla.com/flavorful-key-lime-pie-bars-recipe-with-easy-coconut-crunch-topping/