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.
could i make this in a 9×13 inch pan?
This recipe is originally made for an 8×8 inch pan. If you are wanting to make this recipe in a 9×13 inch pan, you will need to double the recipe and ingredients.
You will also need to increase the baking time a little bit. I would recommend baking it for 17 minutes, adding the top layer, then baking it for an additional 15 minutes.
I would also check to make sure the center is done, by using a toothpick and making sure it comes out clean.
Related recipe: Love all the lime sweets? Try our copycat cherry limeade recipe – you’ll love it, too!
watch how to make another lime favorite, here:
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This 5 Minute Creamy Key Lime Pie is so easy to make, and so smooth. Watch how to make this refreshing dessert, here:
looking for more lime recipes? here are a few of our favorite:
Frozen Creamy Lime Jello
Sweet Cherry Lime Bread
Cream Cheese Lime Bars
Pineapple Lime Jello Salad
Coconut Lime Bars Recipe
- 1½ cups graham cracker crumbs
- 6 Tablespoons butter melted
- ¼ cup sugar
- zest of 1 lime
- 2 egg yolks
- 1 (14 ounce) can sweetened condensed milk
- ½ cup fresh lime juice
- ½ cup coconut
- 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.
*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.
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