Easy Coconut Key Lime Pie Bars
Pie Bars

Easy Coconut Key Lime Pie Bars

  • May 11, 2022

If you are searching for healthy dessert recipes, these Easy Coconut Key Lime bars are absolutely delicious.The crust is made with almond flour and shredded coconut and sweetened with honey.Staying on the theme of summertime, these bars scream —> refreshing summer dessert.We had so much fun developing this recipe because we created it when it was still snowing in Minnesota (which wasn’t that long ago).We wanted to create a bar that had the flavors of a classic and easy key lime pie recipe.Since we were looking for key limes at the end of winter in Minnesota, we had a bit of a hard time finding them.Our hope was that the middle of the pie bar would be creamy and tart with a balance of the sweet coconut cookie crust.We sweetened these key lime pie bars with honey and used an almond flour and coconut combination for the crust for all of our gluten-free people out there.★★★★★ 5 from 2 reviews Easy Coconut Key Lime Pie Bars {Video} Prep: 30 minutes Cook: 30 minutes Total: 1 hour Fat 10 Carbs 25 Protein 4 Yield 16 bars 1 x 1x 2x 3x Print Pin Rate Ingredients For the Crust 1.5 cups almond flour, superfine.honey 4 teaspoons coconut flour Optional toppings Greek yogurt.toasted coconut Instructions Preheat oven to 350ºF and line an 8-inch x 8-inch cake pan with parchment paper.Slice into 16 squares and serve with a dollop of Greek yogurt, lime zest, and toasted coconut.Nutrition Facts Serving Size: 1 bar Calories: 191 Sugar: 22 Sodium: 68 Fat: 10 Carbohydrates: 25 Fiber: 1 Protein: 4 Author: Lee Hersh Similar recipes: Healthy Pumpkin Pie Bars. .

Coconut Key Lime Bars

Coconut Key Lime Bars

Coconut Key Lime Bars

These coconut key lime bars are rich and creamy and practically melt in your mouth.After making our family favorites, I usually have leftover key limes in my fridge but that’s ok because they are a great addition to so many recipes, both sweet and savory.I started adding key lime juice to salad dressing, marinades and often squeeze a little on grilled chicken and fish.I’ve also made key lime butter with juice and zest for a terrific topping on grilled salmon.Don’t stop using your key limes after you make a pie, bars and gelato; take the tangy flavor to your favorite savory summer recipes too.These bars have just a hint of toasted coconut flavor which combines beautifully with key lime.I don’t know about you, but the coconut and key lime combo transports me to the beach with warm sand between my toes, a big floppy hat and the aroma of suntan lotion smeared all over.The chewy toasted coconut really adds to the tropical vibe and the little key limes give it that big pucker-factor you won’t soon forget.If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love.FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates.Ingredients For the crust: ½ cup sweetened shredded coconut, lightly toasted.6 tablespoons cold unsalted butter, cut into small pieces For the filling: 4 large eggs.Add the flour, sugar, salt and butter to the bowl of a food processor.Pour the crust mixture into the bowl with the toasted coconut and mix to blend.Remove the coconut key lime bars from the pan using the parchment to lift onto a cutting board.Garnish with a dusting of powdered sugar and/or a dollop of lightly sweetened cream, toasted coconut and key lime wedges and serve.USA Pan baking pans feature Americoat which promotes quick release of baked-goods plus fast and easy clean up; wash with hot water, mild soap and gentle scrub brush or sponge.Key Lime Pie – this summer classic has a creamy smooth, tart filling and a sweet graham cracker crust.Coconut Key Lime Meltaways – a light and buttery bite-sized cookie with a big tropical flavor. .

Coconut Key Lime Bars • A Classic With A Twist

Coconut Key Lime Bars • A Classic With A Twist

Coconut Key Lime Bars • A Classic With A Twist

That smooth, creamy curd filling baked into a graham cracker crust is close to heavenly.Essentially the exact same thing, made in a square pan, it's easy to slice and serve.I took this tropical treat to the next level by adding toasted coconut to the cookie crust.Key lime skin is thinner and the flesh is more yellow and often full of seeds.The crust is a classic graham cracker situation made absolutely fabulous with toasted coconut!Coconut Key Lime Bars are a cinch to make and even easier to cut and serve.I like to cut a long parchment strip to fit inside the edges of the pan and let it hang over two sides.Add the toasted coconut, sugar and butter and pulse until mixture resembles wet sand.Make filling: Mix egg yolks in the bowl of an electric mixer fitted with the whisk attachment on high speed until very thick, about 5 minutes.Add condensed milk in a slow, steady stream, mixing constantly.For topping: Put cream and confectioners' sugar in the clean bowl of an electric mixer fitted with the whisk attachment.Garnish bars with whipped cream, a slice of lime and toasted coconut.For more out-of-this world desserts check out what's been cooking on other pages of Tara Teaspoon:.24 Exciting Ice Cream Flavors - So easy you can make them with store bought vanilla and chocolate!About Tara Teaspoon I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. .

Easy Vegan Key Lime Pie Bars With A Graham Cracker Crust

Easy Vegan Key Lime Pie Bars With A Graham Cracker Crust

Easy Vegan Key Lime Pie Bars With A Graham Cracker Crust

This classic dessert typically involves egg yolks, but full-fat coconut milk steps in to lend luscious thickness to the filling of these bars from the Southern Vegan cookbook.In a large bowl, stir graham cracker crumbs and brown sugar.Make sure graham cracker crumbs are moist and stick together when squeezed.Press graham cracker crumbs evenly into bottom of prepared baking pan.For the key lime pie filling, in a medium saucepan over medium-high heat, whisk lime juice, coconut milk, sugar, zest, and salt.Let crust and filling cool for about 15 minutes, then put baking dish in fridge for at least 4 hours to chill (the filling will look soupy at first, but will get firm and creamy once cooled). .

Key Lime Pie Bars

Key Lime Pie Bars

Key Lime Pie Bars

With a creamy filling that is both tart and sweet and a coconut graham cracker crust, these Key Lime Pie Bars are the definition of summer in one perfect bite!These bars are easy to make and a great alternative to a traditional key lime pie.They’ve been on the site for ages, but they were definitely in need of a little refresh, so I tweaked the recipe and added new photos.The coconut adds a subtle flavor and a bit of extra texture to the bars, which I love a lot!I like to top these bars with a dollop of whipped cream and toasted coconut before serving, but they’re just as delicious straight from the fridge before bed.To make these bars, start by mixing together the graham cracker crust ingredients and pressing it down in a 8×8-inch pan that’s been lined with parchment paper.To press the crust into the pan, grab a measuring cup or a glass with a flat bottom.Using the flat bottom of the cup or glass will make it easier to press the crust into an even layer!My grocery store carries Nellie & Joe’s key lime juice, but any brand you find should work just fine.Just clean the knife off between each cut, running it back under the hot water as needed if it starts to cool off. .

Super Easy Key Lime Pie Bars

Super Easy Key Lime Pie Bars

Super Easy Key Lime Pie Bars

I could have sworn it was in slow mo when I was a kid, but as an adult, I am wondering who has the fast forward button?Truthfully, key lime pie (the traditional round one) isn’t difficult to make, so therefore, these bars aren’t either.Just like peanut butter and jelly, you can’t have key lime pie without a graham cracker crust!You’ll need graham cracker crumbs as the base, melted butter to moisten it, and some granulated sugar to help sweeten the deal.Bright, tart, tangy and sweet, you’re going to love these gooey Key Lime Pie Bars!Tart, tangy, sweet and gooey with bright and zesty key lime flavor!1/3 cup melted unsalted butter For the Key Lime Filling: 4 oz full-fat cream cheese, softened.Fresh whipped cream, for garnish optional but recommended Instructions Preheat oven to 350° degrees F. Line an 8x8 square light metal baking pan with foil or parchment, extending the sides of the foil over the edges of the pan.Pour the moistened crumbs into the prepared pan and press into an even layer with a flat bottomed measuring cup or your hands.For the filling: Beat the cream cheese in a medium bowl with a handheld electric mixer until smooth.These cool and creamy, tart and tangy bars are going to be a real winner at your spring event! .

Key Lime Pie Bars

Key Lime Pie Bars

Key Lime Pie Bars

Cream cheese adds the most delightful cheesecake flavor and a spiced gingersnap crust is a wonderful contrast to the tangy lime filling.However, I strongly recommend the sweet/spicy gingersnap cookies to pair with the key lime.Gingersnap cookie crumbs would be unbelievable on these upside down key lime pies, too.Cream cheese isn’t a typical ingredient and I don’t use it in my favorite key lime pie recipe, but I wanted the bar’s filling to have a slight cheesecake flavor.There’s only 4 ounces of cream cheese in the filling (1/2 of a block) and that small amount manages to produce the creamiest key lime pie bar in the world.Then you can slice it up and use as garnish on the chilled key lime pie bars.Because I don’t have any key lime pie bars left to share. .

Key Lime Bars with Coconut Crust

Key Lime Bars with Coconut Crust

Key Lime Bars with Coconut Crust

These easy lime bars are outrageously delicious and have the bonus of a fabulous coconut crust!My parents made us slushy virgin daiquiris when we were children…another foodie memory I’d forgotten till my fingers hit the keyboard.Stay tuned as June brings one of my favorite combinations: raspberries and strawberries. .

Skinny Vegan Key Lime Pie Bars

Skinny Vegan Key Lime Pie Bars

Skinny Vegan Key Lime Pie Bars

Incredibly rich and creamy thanks to healthy fats like coconut and avocado: but no one could ever tell thanks to the dominant sweet and tart key lime pie flavor!I had a messy blogging week; when I signed up for blogging, I didn’t realize I was signing up for bandwidth problems, file size compressions, redirection failures, and spam lovers.If I focus on those things, the joy is taken out of blogging like *that* (insert finger snap … special effects).This lady is AMAZING; she is a blogger, a student in a field I can’t even pronounce, and a wife – and still makes sure to respond to every single one of my questions.She has never made me feel like I was invading her time or space (she probably was in the middle of some lab experiment when I asked her about bandwidth … but she still messaged me immediately with accurate answers and a whole bunch of smiley emoticons.This week has really reminded me to not get caught up in the messes that life naturally gives me to clean up.And that’s ok. Blogging is more than the stats or the expensive site design (adorable follow me icons, I’m looking at you.).I am incredibly grateful for bloggers like Zainab who make blogging so much fun because they care less about food and stats and more about people.Yes, I know, avocados get a little too much hype and yes, they get overused, but I honestly can say this is the best key lime pie anything that I’ve ever made.They cut easily, are transport friendly, and satisfy your sweet tooth in a healthy way.A lot of my healthier desserts do not receive the same amount of love from my family that I give them.The chewy crust, the creamy filling, and the sweet and tart make these irresistible!Incredibly rich and creamy thanks to healthy fats like coconut and avocado: but no one could ever tell thanks to the dominant sweet and tart key lime pie flavor!¼ cup pure maple syrup, or honey if not strict vegan.1 tablespoon key lime juice For the Filling 2 ripe avocados.¼ cup lime juice Instructions Line an 8x8 baking pan with foil.In a food processor, pulse oats, coconut flakes, and almonds until finely chopped.Add maple syrup, coconut oil, and key lime juice.Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Hamilton Beach 10-Cup Food Processor & Vegetable Chopper with Bowl Scraper, Stainless Steel (70730) Making this Recipe? .

Easy Toasted Coconut Key Lime Pie Bars — Unwritten Recipes

Easy Toasted Coconut Key Lime Pie Bars — Unwritten Recipes

Easy Toasted Coconut Key Lime Pie Bars — Unwritten Recipes

Easy Toasted Coconut Key Lime Pie Bars.To make the crust: Preheat oven to 350ºF and spread the coconut out on a jelly roll pan (15 1/2 x10 1/2 inches or a 18 x 12 inch rimmed baking sheet.Add the graham cracker crumbs right to the pan as well as the sugar and toss them together to combine well with the coconut.Add the melted butter and stir until all the dry ingredients are moistened.Place the yolks, condensed milk, and zest in a large bowl and whisk together until well combined.When cool, cover and place in the refrigerator for at least 2 hours, until the filling is chilled and set.Note: Recipe adapted from One Bowl Baking by Yvonne Ruperti. .

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