Coconut Lime Pie Bars

Coconut Lime Pie Bars - A Delicious Tropical Treat!
Looking for a dessert that's both sweet and tangy? Look no further than these Coconut Lime Pie Bars! Made with a buttery shortbread crust, creamy coconut filling, and zesty lime topping, these bars are the perfect way to satisfy your sweet tooth.
To make these Coconut Lime Pie Bars, you'll need the following ingredients:

For the crust:

- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt

For the filling:

- 1 can (14 ounces) sweetened condensed milk
- 1 1/2 cups sweetened shredded coconut
- 1/4 cup fresh lime juice
- 1 tablespoon lime zest

For the topping:

- 1/2 cup powdered sugar
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
To start, preheat your oven to 350°F and line an 8-inch square baking dish with parchment paper. In a large bowl, mix together the flour, butter, sugar, and salt until a crumbly dough forms. Press the dough into the bottom of the prepared baking dish and bake for 15-20 minutes, or until lightly golden brown.
While the crust is baking, prepare the filling. In a medium bowl, whisk together the sweetened condensed milk, shredded coconut, lime juice, and lime zest until well combined. Pour the filling over the baked crust and return the dish to the oven. Bake for an additional 20-25 minutes, or until the filling is set and lightly golden brown.
Once the bars are done baking, remove them from the oven and let them cool completely in the pan. While they're cooling, prepare the topping by whisking together the powdered sugar, lime juice, and lime zest until smooth. Drizzle the topping over the cooled bars and let it set for a few minutes before slicing and serving.
These Coconut Lime Pie Bars are the perfect dessert for any occasion, from summer picnics to holiday parties. They're sweet, tangy, and oh-so-delicious, with a tropical flavor that's sure to please. So why not give them a try today?
Type: Dessert Bars
Main Ingredients: Coconut, Lime, Shortbread Crust