Growing up, we would usually make (or thaw) a dessert every Sunday. When it was warm enough, we would sit on the driveway and eat it. It sounds a little weird, but we lived on a dead-end street so there wasn’t a lot of traffic, and our driveway was slanted so it made a good place to sit. 🙂 One of my very favorite treats in the summer was the store-bought Edwards Key Lime Pie. I loved the tart lime flavor with the sweet graham cracker crust! When I came across these Lemon Raspberry Bars in our recipe index last week, I started to play around with the recipe, and these Coconut Lime Bars were born. They remind me of the Key Lime Pie we used to eat – and they were a definite success! It’s the perfect combo of tart and sweet, and a great treat in the heat of the summer!
Preheat oven to 350 degrees. Grease an 8x8" pan with cooking spray.
In a small bowl, combine graham cracker crumbs, melted butter, sugar, and lime zest until the crumbs are moist.
Press the mixture firmly in to the bottom of the 8x8 pan, and bake for 10 minutes. Remove from the oven and let it cool completely.
After the pan has cooled, whisk together the egg yolks and sweetened condensed milk in a medium-sized bowl. Slowly add in the lime juice, and mix until it starts to thicken slightly.
Pour the lime filling over the graham cracker crust, and then top with coconut.
Bake for 15 minutes, or until just set.
Cool to room temperature and then refrigerate for at least one hour before serving.
Cuisine: American |Recipe Type: Dessert
You can also add fresh lime zest as a garnish. *Even though they are lime bars, they come out as a pale yellow color. You could add a drop or two of green food coloring if you wanted them to be darker.