Print

Key Lime Pie Bars with Coconut Macadamia Crust

Key Lime Pie Bars - featured image
Print Recipe

Bright, tangy key lime pie bars with a buttery, nutty coconut macadamia crust that delivers a tropical burst of flavor in every bite. Easy to make and perfect for summer parties or casual gatherings.

Ingredients

Scale
  • 1 ½ cups macadamia nuts, roughly chopped (fresh or roasted unsalted)
  • 1 cup shredded unsweetened coconut
  • ¾ cup all-purpose flour (or almond flour for gluten-free)
  • ⅓ cup granulated sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted
  • 4 large eggs, room temperature
  • 1 ¼ cups granulated sugar
  • ¾ cup fresh key lime juice (about 10–12 key limes)
  • Zest of 3 key limes
  • ½ cup heavy cream
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. In a food processor, pulse macadamia nuts and shredded coconut until finely chopped but still textured. Transfer to a large bowl.
  3. Add flour, sugar, and salt to the nut-coconut mixture. Pour in melted butter and stir until evenly moistened and holds together when pressed.
  4. Press the crust firmly into the bottom of the prepared pan. Bake for 12-15 minutes until edges are golden and fragrant. Let cool slightly.
  5. In a medium bowl, whisk eggs and sugar until smooth and slightly thickened (2-3 minutes). Add lime juice, lime zest, heavy cream, and flour. Whisk until combined.
  6. Pour the filling over the warm crust and spread evenly.
  7. Bake for 18-22 minutes until the filling is just set but still jiggles slightly in the center.
  8. Cool completely on a wire rack, then refrigerate at least 3 hours or overnight.
  9. Use parchment overhang to lift bars from pan. Cut into 12 squares, wiping knife clean between cuts.

Notes

Toast coconut and macadamia nuts separately before pulsing for deeper flavor. Avoid overbaking the filling to prevent cracking or rubbery texture. Use parchment paper overhang for easy removal. Chill bars thoroughly before slicing for clean cuts. Substitute almond flour for gluten-free and coconut oil and coconut cream for dairy-free versions.

Nutrition

Keywords: key lime pie bars, coconut macadamia crust, tropical dessert, easy dessert, summer dessert, homemade bars, key lime recipe

Find it online: https://avabowls.com/key-lime-pie-bars-with-coconut-macadamia-crust-easy-homemade-recipe/