Key Lime Pie Bars
This recipe combines the zesty tang of Key lime with a sweet coconut twist for a delightful treat that's perfect for any special occasion. The lusciously creamy filling sits atop a crunchy animal cracker crust, making each bite a balance of flavors and textures. Enjoy these bars chilled for a refreshing dessert that will surely impress your guests.
— Constant Cookbook
Ingredients
- :
- 5 ounces animal crackers
- 3 tablespoons light brown sugar
- Pinch of salt
- 4 tablespoons unsalted butter, melted and cooled slightly
- :
- 2 ounces cream cheese, at room temperature
- 1 tablespoon grated lime zest
- Pinch of salt
- 1 (14-ounce) can sweetened condensed milk
- 1 egg yolk
- ½ cup Key lime juice
- :
- ¾ cup shredded coconut (sweetened or unsweetened), toasted
Instructions
- Preheat oven to 325 degrees F. Line an 8-inch square baking pan with foil, allowing the extra foil to hang over the edges of the pan. Lightly coat with non-stick cooking spray; set aside.
- Make the Crust: Process the animal crackers in a food processor until finely ground, about 10 seconds. Add the brown sugar and salt and pulse a few times to combine. Drizzle the melted butter over the crumbs and pulse until the crumbs are evenly moistened, about 10 pulses. Press the crumbs evenly into the bottom of the pan. Bake until golden brown, 18 to 20 minutes. Place the pan on a wire rack while you prepare the filling.
- Make the Filling: Stir together the cream cheese, lime zest and salt in a medium bowl. Add the sweetened condensed milk and whisk until completely incorporated and no lumps remain. Whisk in the egg yolk, then add the lime juice and whisk gently until incorporated.
- Pour the filling into the crust and smooth into an even layer. Bake until the filling set and the edges are beginning to pull away slightly from the sides of the pan, 15 to 20 minutes. Place the pan on a wire rack and cool to room temperature, 1 to 2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours or overnight.
- When ready to serve, run a paring knife around the edges of the pan and lift the bars from the pan using the foil overhangs. Cut into 16 squares and sprinkle with toasted coconut, if desired. Leftovers can be refrigerated in an airtight container for up to 2 days.
Cook Time
40M
Prep Time
PT20M
Yield
16 servings
Nutrition
- Calories: 195 kcal
- Carbohydrate Content: 24 g
- Protein Content: 3 g
- Fat Content: 10 g
- Saturated Fat Content: 5 g
- Cholesterol Content: 32 mg
- Sodium Content: 137 mg
- Sugar Content: 18 g
- Serving Size: 1 serving
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