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key lime pie bars

Key Lime Pie Bars

  • Author: Elizabeth Buuck
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 16 Bars 1x


Buttery shortbread crust and creamy key lime pie filling topped with a dollop of coconut whipped cream and toasted coconut flakes.



For the shortbread crust

  • 1 C (2 Sticks) Salted Butter, melted and slightly cooled
  • 2 C All Purpose Flour
  • 1/2 C Granulated Sugar
  • 1/2 tsp Salt

For the Key Lime Filling

  • 2 14oz Cans Sweetened Condensed Milk
  • 4 oz (1/2 Block) Cream Cheese, at room temperature
  • 1/2 C Key Lime (or regular lime) Juice
  • 1/4 C Water
  • Zest of 2 Limes
  • 1/8 tsp Lorann Key Lime Super Strength Flavor

For the Coconut Whipped Cream

  • 1/2 C Heavy Cream, cold
  • 2 TBSP Granulated Sugar
  • 1/4 tsp Lorann Coconut Emulsion

1/4 C Coconut Flakes, optional


For the Shortbread Crust

  • Preheat the oven to 350 and line a 8X8 baking dish with parchment paper. 
  • In a large bowl, whisk the flour, sugar, and salt.
  • Stir in the melted butter until combined.
  • Press the shortbread into an even layer in the prepared pan. Use a measuring cup and/or offset spatula to press the crust down.
  • Bake at 350 for 10 minutes, then cool completely.

For the Key Lime Filling

  • Preheat oven to 350
  • In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until it’s completely smooth, making sure to scrape down the bottom and sides of the bowl.
  • Add the sweetened condensed milk and mix to combine.
  • Add the lime juice, water, lime zest, and Lorann Key Lime Flavor, mix until combined.
  • Pour the filling over the cooled shortbread crust and bake at 350 for 10 minutes.
  • Cool on the counter for 30 minutes, then transfer to the fridge for 2-3 hours or up to overnight. 

For the Coconut Whipped Cream

  • Add the heavy cream, sugar, and Lorann Coconut Emulsion to a cold bowl. Whisk by hand until soft peaks form.
  • Alternatively, do this in your mixer with the whisk attachment, but make sure to watch it and not over whip it. 

To toast the coconut flakes, add them to a dry nonstick pan and heat over medium, stirring constantly until they’re golden brown.

To Serve-

Slice into 16 equal squares, top with a dollop of coconut whipped cream, toasted coconut flakes, and extra lime zest.


Bars will keep in the fridge for up to a week. 

Top with whipped cream just before serving. 

Keywords: key lime desserts, key lime pie bars, easy dessert bars,