Storm the Cassoulet

Key Lime Coconut Bars

on June 20, 2013

Key lime pie 1



1 1/2 c. graham cracker crumbs

2 T. sugar

1/2 c. sweetened, flaked coconut

1/3 c. melted butter, melted


 3 cans sweetened, condensed milk

1/2 c. sour cream

3/4 c. key lime juice

1 Tbsp. grated lime zest


 Whipped cream and toasted coconut for garnish.


Preheat oven to 350 degrees. Line an 8 x 8 square baking pan with parchment paper, overlapping the paper over the sides to create handles for later. Mix crumbs, sugar, coconut, and butter in a bowl and press into the pan; bake for 8-10 minutes. Remove and cool slightly.

While crust is cooling, make the filling.  In a bowl, add the remaining ingredients: sweetened, condensed milk, sour cream, lime juice, and lime zest. Whisk to combine until smooth and creamy. Pour on top of crust; bake for 8-10 minutes until firm to the touch but not browned at all. Cool at room temperature, then chill completely.

Top with some homemade whipped cream and toasted coconut.

(To toast the coconut, line a baking sheet with parchment paper; spread a thin layer of sweetened, shredded coconut on top, and bake at 350 degrees for 3-4 minutes until it’s lightly golden brown.)


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