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Creamy Key Lime Lemonade Pie Bars with Easy Homemade Toasted Coconut Crust

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These creamy key lime lemonade pie bars feature a tangy, lush filling and a nutty toasted coconut crust, making them a refreshing and easy dessert perfect for summer gatherings.

Ingredients

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  • 1 ½ cups shredded sweetened coconut (toasted)
  • 1 cup graham cracker crumbs (or gluten-free graham crumbs for GF option)
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • ½ cup freshly squeezed key lime juice (about 10–12 key limes)
  • ¼ cup fresh lemonade (homemade or store-bought, preferably with real lemon juice)
  • 3 large eggs, room temperature
  • Zest of 2 key limes
  • Zest of 1 lemon
  • ½ teaspoon vanilla extract (optional)
  • Optional garnish: extra toasted coconut flakes, thin lime slices or wedges, powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Spread shredded coconut evenly on a baking sheet and toast for 5-7 minutes, stirring halfway through, until golden and fragrant. Let cool.
  2. In a large bowl, combine toasted coconut, graham cracker crumbs, sugar, and salt. Pour in melted butter and mix until mixture holds together like damp sand.
  3. Press crust mixture firmly into the bottom of a greased 9×13-inch baking pan (or 8×8-inch for thicker bars). Bake for 8-10 minutes until just set and golden. Remove and let cool slightly.
  4. In a medium bowl, whisk eggs until blended but not frothy. Add sweetened condensed milk, key lime juice, lemonade, lime zest, lemon zest, and vanilla extract. Whisk gently until smooth and creamy.
  5. Pour filling over warm crust, spreading evenly. Bake at 350°F (175°C) for 15-18 minutes until edges are set but center has a slight jiggle. Do not overbake.
  6. Let bars cool completely at room temperature, then refrigerate for at least 3 hours or overnight to set.
  7. Cut into bars using a sharp knife dipped in hot water for clean edges. Garnish with extra toasted coconut, lime slices, or powdered sugar if desired.

Notes

[‘Toast coconut carefully to avoid burning; remove at first golden brown.’, ‘Use fresh key lime juice for best flavor; substitute with lime and lemon juice blend if unavailable.’, ‘Bring eggs to room temperature before mixing to prevent curdling.’, ‘Watch baking time closely; filling should have a slight jiggle to stay creamy.’, ‘Chill bars thoroughly before cutting; use a hot knife dipped in water for clean slices.’, ‘Reduce condensed milk and add heavy cream or yogurt to adjust sweetness if desired.’, ‘For gluten-free version, use gluten-free graham cracker crumbs or almond flour.’, ‘For dairy-free version, substitute sweetened condensed milk with coconut milk-based condensed milk and butter with coconut oil.’, ‘Bars do not freeze well; store covered in refrigerator up to 4 days.’]

Nutrition

Keywords: key lime pie bars, lemonade pie bars, toasted coconut crust, summer dessert, easy pie bars, creamy citrus bars, gluten-free option, dairy-free option

Find it online: https://islatable.com/creamy-key-lime-lemonade-pie-bars-recipe-easy-homemade-toasted-coconut-crust/