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A delicious plate of Easy Key Lime Pie Bars

Easy Key Lime Pie Bars

These refreshing Key Lime Pie Bars feature a buttery coconut crust, a tangy key lime filling, and a creamy cheesecake topping, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 55 minutes
Chilling Time 2 hours
Total Time 4 hours 15 minutes
Servings: 12 bars
Course: Bars, Dessert
Cuisine: American
Calories: 462
Ingredients Equipment Method Notes

Ingredients
  

FOR THE COOKIE CRUST
  • 3 cups all-purpose flour 2½ cups for the crust, ½ cup for the filling. Or use a cup-for-cup gluten-free baking mix.
  • ⅔ cups powdered sugar Also known as confectioners' sugar. Used for crust and topping.
  • ½ teaspoon salt Enhances the flavor of the crust.
  • 12 tablespoons butter Ensure butter is fully melted before incorporating into the crust.
  • 2 tablespoons shredded coconut Adds a subtle tropical flavor to the crust.
FOR THE KEY LIME PIE FILLING
  • 3 cups sugar Granulated white sugar for the filling.
  • 3 tablespoons key lime zest From key limes. Reserve 1 tablespoon for garnish.
  • 1 cup key lime juice Freshly squeezed from key limes for the best flavor.
  • 8 large eggs Bring eggs to room temperature for better emulsification in the filling.
  • 6 drops green food color Optional, for a more vibrant green color in the filling.
FOR THE WHIPPED CHEESECAKE TOPPING
  • 1 cup heavy cream Ensure cream is well chilled for best whipping results.
  • 4 tablespoons powdered sugar Divided: 2 tbsp for whipped cream, 1 tbsp for cream cheese, 1 tbsp for garnish.
  • ¼ teaspoon coconut extract Optional, for an extra hint of coconut flavor in the topping.
  • 4 ounces cream cheese Soften cream cheese to room temperature for a smooth topping.
  • 4 tablespoons shredded coconut Divided: 2 tbsp for the topping, 2 tbsp for garnish.

Equipment

  • 9x13 inch baking pan
  • Parchment Paper or Foil
  • Mixing Bowls
  • Food processor or mixer
  • Spatula
  • Sharp Knife

Method
 

  1. Preheat the oven to 350ºF. Line a 9x13 inch baking pan with parchment paper or foil sprayed with cooking spray. Set aside.
  2. In a medium mixing bowl, sift together 2½ cups of flour, powdered sugar, and salt.
  3. Add melted butter to the flour mixture and whisk until combined. Add coconut flakes and mix well.
  4. Pour the dough into the lined pan and press into a thin, flat layer using a spoon or the bottom of a measuring cup.
  5. Bake for 20-25 minutes or until the crust is a light golden color around the edges.
  1. Place granulated sugar in a food processor or mixer, and add in the 3 tablespoons lime zest. Pulse or blend until the zest is fully incorporated and sugar is a light green color.
  2. Add the remaining half cup of flour to the sugar mixture in the food processor and blend well.
  3. Add lime juice, eggs, and green food coloring (if using), and pulse until completely combined.
  4. Pour the filling over the crust and place back in the oven. Bake for 30-40 minutes, turning the pan after 15 minutes. Check for doneness by wiggling the pan. If it doesn’t jiggle in the middle, it’s done. Do not overbake. Remove from oven and allow to cool for an hour before chilling in the fridge for at least two hours.
  1. Pour the chilled cream, 2 tablespoons of powdered sugar, and coconut extract into a mixing bowl. Beat on medium-high speed for approximately 2 minutes until thick and spreadable.
  2. In a second medium bowl, beat cream cheese and 1 tablespoon powdered sugar on medium-high speed for approximately 2 minutes until smooth and creamy.
  3. Fold the whipped cream mixture into the cream cheese mixture, adding 2 tablespoons of shredded coconut flakes.
  4. Spoon the cheesecake topping onto the chilled key lime filling and spread evenly with a spatula. Chill.
  5. When the cheesecake layer is set, cut into bars of desired size. For easiest cutting, use a clean, sharp knife, and dampen the blade with a wet paper towel between slices.
  6. If you wish to toast the remaining coconut flakes for garnish, preheat the oven to 350ºF. Evenly spread coconut flakes on a parchment paper lined baking sheet. Bake for 4-5 minutes, then toss a little, and bake another minute or two, until golden brown.
  7. Garnish bars with reserved powdered sugar, toasted coconut flakes, key lime zest, and key lime wedges as desired.

Notes

Feel free to adjust the amount of zest or food coloring to your preference. These bars are best served chilled and can be stored in the refrigerator for up to 3-4 days.