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OK, before you head down to leave me a comment, please understand that this is not my usual “healthy”dessert post. But they turned out so well that I thought I would go ahead and share it on the site. It’s my insurance that I won’t lose the recipe if hubs asks me to make them again. 🙂
For our recent anniversary, I promised my husband that I would make him some key lime pie bars. I couldn’t find my old recipe for them, so I just decided to wing it (but, I did write it down as I went) and they turned out awesome!
These are definitely a special occasion treat, considering how much sugar they have and how long it takes to juice and zest key limes! The work on the limes alone is enough to make this a once-a-year treat.
But, they are heavenly and if you’re feeling extra decadent, I encourage you to try them! 🙂
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I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:
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Gluten-Free Key Lime Pie Bars
These key lime pie bars are heavenly, and if you’re feeling extra decadent, I encourage you to try them!
Ingredients
- Crust:
- 3 cups fine gluten-free graham cracker crumbs
- 1 cup shredded coconut
- 3/4 cup melted butter
- Filling:
- 1/4 cup key lime zest
- 1 1/4 cup fresh key lime juice
- 3 cans organic sweetened condensed milk
- 10 pastured egg yolks
- 8 ounces organic sour cream
Instructions
- Preheat oven to 325 degrees.
- In a food processor, whiz the graham crackers and shredded coconut until fine.
- Slowly add the melted butter and pulse until the graham crackers just start to stick together.
- In a 9×13 glass baking dish, pour the mixture in and press until it covers the bottom of the pan (but not up the sides) and is packed firmly.
- Bake for 10 minutes.
- Remove and let cool.
- In a large, glass bowl, beat the eggs and lime zest until fluffy and light yellow – about 3-4 minutes.
- Add the sour cream and the condensed milk and mix together.
- Then, add the lime juice and mix until well combined and smooth.
- Pour the mixture into the crust and bake at 325 for 25 minutes, or until the sides have pulled away slightly and the middle is still a little jiggly.
- Cool to room temperature and then continue to cool in the fridge for at least 5 hours or overnight.
- Cut into squares and serve with fresh whipped cream and a sprinkle of lime zest.
Notes
I highly recommend using real key limes. While you can buy key lime juice in the bottle, using the bottled stuff will not give you the fresh, crisp taste that the fresh key limes do. Even though it's quite a bit of work, it's worth it in the end.
Recommended Products
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Ice cream is the quintessential dessert (and it goes GREAT with this recipe!). I mean, I can’t think of a single person that I’ve ever met who doesn’t like ice cream. While not everyone is as passionate about the cold, creamy, sweet concoction as I am, I am betting that if you’re reading this, you probably enjoy a frozen treat of some sort every now and then.
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