Key Lime Pie Bars With Coconut Crust
- November 9, 2021
Key Lime Bars with Coconut Crust.Key Lime, no.Those helped usurp lemon’s spot as my favorite dessert citrus. .
Key Lime Pie Bars
I love key lime pie.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.This will make it much easier to pull the bars out of the pan for cutting later.So here’s my secret: I buy key lime juice instead of fresh key limes.If you do want to use fresh key limes, here’s a tip for juicing them: Use a (clean) garlic press to juice those tiny little suckers!I baked my Key Lime Pie Bars in an 8×8-inch pan.I like the thick layer of filling that you get when you bake them up in an 8×8 pan, but you could use a 9×9-inch pan instead.Whenever I cut a dessert with a chilled filling, whether it be Key Lime Pie Bars or Vanilla Cheesecake or Cheesecake Brownies, I use a simple trick to get a nice clean cut.The knife will be hot enough to cleanly cut through the filling. .
Coconut Key Lime Bars • A Classic With A Twist
If you love a tangy and sweet lime dessert, topped with fluffy whipped cream, with a toasted coconut crust, have I got the dessert for you!I have had Key Lime Bars before and they make me just as happy as a pie.Essentially the exact same thing, made in a square pan, it’s easy to slice and serve.Another of my favorite recipes baked untraditionally in a pan are these One Pan Sugar Cookie Bars!I took this tropical treat to the next level by adding toasted coconut to the cookie crust.What are Key limes?If Key limes are available I say try them.The crust is a classic graham cracker situation made absolutely fabulous with toasted coconut!A dollop of sweetened whipped cream balances out the flavors.Sure, you can use cream from a can or even classic old Cool Whip–but I dare say real whipped cream is absolute perfection here.Coconut Key Lime Bars Tara Teaspoon Coconut Key Lime Bars take my favorite classic pie and twist it with toasty coconut.⅔ cup fresh Key lime juice 25 to 30 Key limes.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.Garnish bars with whipped cream, a slice of lime and toasted coconut. .
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.Remove the crust from the freezer and bake until light golden brown, about 20 - 25 minutes.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. .
Key Lime Cheesecake Bars with Coconut Macadamia Crust
My mini lemon cheesecakes are a family favorite, but this time I thought baking bars would be even easier.It’s complete with macadamia nuts and finely shredded unsweetened coconut added to make it really special.If you’re not a fan of either, simply omit them and substitute it with an equal amount of more graham cracker crumbs.These bars came together so quickly, and even if you have to juice the key limes you’ll have this dessert prepped in no time.They’re creamy with a key lime pop of freshness and a mild coconut-macadamia flavor that takes the crust over the top.6 tablespoons unsalted butter melted For the filling: 16 ounces cream cheese softened at room temperature.2 tablespoons granulated sugar Instructions Prepare the crust: Preheat the oven to 350 degrees.Place the graham cracker crumbs, coconut, macadamia nuts, sugar, and pinch of salt in a small bowl and stir to combine.Add the Greek yogurt , eggs, key lime juice, zest, and vanilla, and beat until combined.Cool completely on a wire rack then chill in the refrigerator for a minimum of 3 hours.Pipe or dollop the whipped cream on top of the bars, serve, and enjoy!Notes *The coconut and macadamia nuts may be substituted for the same amount of graham cracker crumbs if you don't have them on hand. .
Key Lime Coconut Squares
To make the crust: In a medium bowl or the bowl of your food processor, combine the sugar, flour, coconut, salt, and baking powder, mixing until all the brown sugar lumps have disappeared.Remove the plastic and bake for 15 minutes, or until lightly browned.Remove from the oven.add the lime juice, vanilla, and eggs, mixing until the mixture is fully combined and smooth; be sure to scrape the bowl halfway through mixing. .
Coconut Key Lime Cheesecake Squares
My contribution is turning a key lime pie into cheesecake squares.To finish off the squares, you top them with some whipped cream, toasted coconut, and a lime wedge.(8 oz) pkgs cream cheese, room temperature 1/2 cup sugar.key lime juice 2 Tbsp heavy whipping cream.In a bowl combine the graham cracker crumbs, sugar, and coconut together with melted butter.In the bowl, whip the cream cheese and sugar together with a mixer until smooth.Add in the lime juice and whipping cream and mix to combine.Pour over crust and bake at 350 degrees for 22-24 minutes until center is set.Notes *You can toast coconut on a baking sheet in a 350 degrees F for 5-8 minutes.Celebrating Food Holidays Bloggers Cheesecake Recipes (all pictured above).Instant Pot Peanut Butter Chocolate Cheesecake from Savory Experiments. .
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
These perfectly tart and tangy key lime pie bars are a breeze to make and are delicious served straight from the fridge on a hot summer day!Hotter temps call for cold treats and these key lime pie bars have sum-sum-summatime written all over them.But these super simple triple layer citrus bars are everything you love about a classic key lime pie with way less fuss.It’s a rare occasion that I pass on chocolate for a dessert of any other variety but these key lime pie bars are the real deal.If you need further convincing to try these bars, let me add I’ve upgraded the traditional graham cracker crust with a sweeter version made with crushed vanilla wafers and a touch of brown sugar.It’s the perfect pairing to the extra thick layer of creamy key lime filling.These easy one pan bars are just like your favorite key lime pie but soooo much easier to make and fun to share!Here’s what you need to make a batch of sweet, tart and perfectly tangy key lime pie bars :.Or upgrade your freezer stash and store the bars in the icebox for a cold and refreshing treat on a hot summer day. .
Key Lime Coconut Bars Recipe
Next time I would use 1 up toasted coconut in the crust and a half a cup on top.The baking time is perfect.Rating: Unrated These are delicious, but I found them too sweet - makes 48 rather than 24!Any ideas for cutting back on the sweetness?Rating: Unrated Couldn't you change flour for coconut?My daughter loves key lime, but not coconut.The key lime juice in combination with the sweetened condensed milk and egg yolks thickens the custard without any baking.The recipe says 6-8 mins!Rating: Unrated Kweb2k The 6-8 mins is for the crust and thre actual custard is baked 20-25 mins.For example, 1 1/2 cups of flour has 668 calories, 6 egg yolks have 354 calories.But for a wonderful dessert occasionally why not just enjoy the recipe as Martha has given it to us.Rating: Unrated Does this really only need to bake for 6-8 minutes?It seems too short to me... when I make other "condensed milk custards" they typically go for about 20 minutes in the oven at 350...Rating: Unrated I would definitely like to have information as to the calorie content on all your recipes.Rating: Unrated I don't like coconut either, I would try omitting it from the recipe as I don't see it would create a problem.I have a real problem with people stating that they replaced a recipe with not-fat this and artificial that and then give the recipe a poor rating.We love your site just the way it is Martha!!Rating: Unrated Yes, it would work fine without the coconut.Rating: Unrated I wonder if this recipe would work without coconut.Rating: Unrated I think they sound absolutely delicious and I don't care about the calories or the fat or anything.I just want to make them because they sound wonderful.Rating: Unrated I totally agree with the comment about calorie count and maybe to include serving size, fat grams, etc.Rating: Unrated I would like to see the calorie count on all your recipes.