Key Lime Pie Bars

Looks like we’re going for quality, not quantity when it comes to ye ol’ blog this summer. Of course I know you all understand: to say this has been an unusual season is certainly an understatement. And ironically, while our summer plans have largely been focused around our backyard, it still feels like the season has whizzed right on by somehow.

Frances has learned to say “no,” and celebrates this by singing it, loudly, whenever possible: “noooooooooooooooooooo.” She prefers watermelon or summer tomatoes to actual meals – I don’t entirely blame her, really. And Oliver has all of a sudden started to read (to be clear, he’s not yet reading but he doesn’t seem to know this??) to himself and put himself to sleep at night which feels like a real win – although also a bit sad.

We’re selling our house next week. I think it hasn’t hit me until this morning. We’ve long wanted more space for the kids and to not live on such a busy street, but now that we’re gathering our things to move out for a week so the broker can show it, it’s feeling a bit sad, exhausting … or overwhelming. Probably all of those things.

Where are we headed? This, my friends, is a great question and one that I strangely can’t answer. Which is a very un-Megan answer and each day I’m actually shocked that I feel so easy going about it. We’re asking the buyers for a “rent back,” meaning they’ll rent the house back to us for a few months. In that time we’ll either find a dream house or find an adequate rental somewhere close enough. Whether we end up in the country, on one of the islands or maybe even another state: who can say?! The pandemic has just shattered open all the options, hasn’t it? I like the sound of an adventure.

In the spirit of quality over quantity, I texted my sister when I tried these bars letting her know they’re almost transcendent. If you like key lime pie, these are a good one to put on your “to bake” list. I tried my hardest to make these with coconut milk but I just couldn’t get the filling to set, so I defaulted to good ol’ sweetened condensed milk and NO REGRETS.

The crust here is a sturdy press-in crust packed with coconut and oats. It’s a hard- to-mess-up situation, which is what we all need right now: I know baking was big at the beginning of this pandemic, but man I can’t be bothered with anything complex at the moment, so these are just my speed. I topped them with whipped cream for the kids but honestly, they’re wonderful without, too. So don’t let a lack of heavy cream in the house stop you from a future of key lime bars.

And before I let you go, I’d be remiss in not mentioning that the first time I had key lime pie was with my Grandma Marge in Marco Island, Florida. I’m quite certain she’d pick the pie up from the grocery store judging by those even little puffs of whipped cream decorating the perimeter. She made it seem like an immensely special treat, something one only enjoys in Florida, and we always ate it on the porch of her condo watching the sunset. I smiled and thought of her as I tested these all last week, which was an unexpected treat in itself.

Key Lime Pie Bars

Key Lime Pie Bars

  • Yield: 9-12
  • Prep time: 20 mins
  • Cook time: 30 mins
  • Inactive time: 2 hrs
  • Total time: 2 hrs 50 mins


For the Crust:

3/4 cup (75g) old fashioned rolled oats
3/4 cup (75g) unsweetened shredded coconut
1/3 cup (40g) whole wheat flour
2 tablespoons brown sugar
1/2 teaspoon kosher salt
1/4 cup plus 2 tablespoons coconut oil, melted
1-2 tablespoons ice water


4 large egg yolks
1 teaspoon lime zest, plus more to top bars (optional)
1 14-ounce can sweetened condensed milk
1/2 cup key lime juice

For the Topping:

1 cup cold heavy cream
1 tablespoon powdered sugar


Preheat the oven to 350F.

Line the bottom of a 9×9 square pan with parchment paper, leaving a 2-inch overhang on two sides.

Make the crust: In a food processor, combine the oats, coconut, flour, sugar and salt and pulse a few times until the coconut and oats are broken down into a thick flour. Add the coconut oil and pulse to combine. Add the water, 1 tablespoon at a time, until the mixture starts clumping together.

Press the crust mixture into the pan evenly, and bake for 13-15 minutes or until fragrant and light golden brown. Set aside to cool while you make the filling.

Make the filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until thick, about 4-5 minutes. Reduce speed to medium and add the condensed milk in a steady stream, mix for an additional one minute.  Add lime juice, and mix until just combined.

Pour the filling over the crust, and bake until the filling is set, about 30-35 minutes. Transfer to a wire rack to cool completely, then cover and refrigerate for at least 2 hours.

When ready to serve, whip cream and powdered sugar together until stiff peaks form.

Lift bars out of pan using parchment overhang and top bars with whipped cream. Garnish with lime zest, slice into 16 small squares and serve. Store leftovers in the refrigerator to enjoy the next day.


  1. Nancy Tanasy

    These bars look and sound deliscious! Thank you, I'm going to try them.

    1. megang

      Yay, so glad Nancy! Enjoy.

  2. Michelle

    Hi Megan- I look forward to making these this week! Question-- I have a container of lime curd that is already made. How much of it would you say should be mixed with the sweetened condensed milk to be correct for these pie bars? Thanks so much for your advice!

    1. megang

      Hi, Michelle! Oh gosh to be honest I don't know b/c I don't know how sweet the lime curd is. It almost feels like it alone should take the place of the filling?? If it's a very small jar / quite concentrated, I say go by taste and go slow with the sweetened condensed milk (1/4 cup at a time). Does that make sense?

  3. Christine Gordon

    Gram would like that her love of Key Lime pie lives on!

  4. Alene

    I live on the west coast of Florida, but not as far south as Marco Island, which is a beautiful place. They sell bags of key limes when they're in season in the regular grocery store! Up north, you could only get them, for an exorbitant price, at Whole Foods. So I guess there is one good thing about living in Florida. Thanks for a lovely recipe. I'm just going to change the all purpose flour to something gluten free, since that's the only way I can eat it.

  5. Bill w

    Do you really know what a key lime is !!!!
    It’s not a conjured up dream of something from the Florida Keys .
    If you going to the effort of telling people you can make key lime bars you can go to the effort of at least using a REAL KEY LIME IN THE PHOTOS !!
    NOT LIMES !!!!!

    1. megang

      Hey, Bill. Thanks so much for the comment. Yep, they're hard to come by for sure! I actually used key lime juice in the recipe (bottled) but did grab a few pretty limes for the photo. You're right though - a little misleading. My apologies. But also: not something to get so riled up about, eh? Have a great week,

  6. Nishi

    What would you replace the sweet condensed milk with?
    Would unsweetened plant milk mixed with arrowroot starch work?

    1. megang

      So sorry for the delay, Nishi! So if you can find coconut condensed milk, I bet that would work beautifully. I haven't tried it but I think it'd be a great sub.

  7. IMS

    Can't do milk-- will coconut condensed milk be subbed?

    1. megang

      Great question! I haven't tried it, but I bet it'd be lovely. Please update us if you try!

  8. MD

    These look amazing.
    I come back here every once in a while to check on you and your family, is always comforting. I own your book and have always loved your recipes but also your "voice". I hope you and yours have found a new place to live, it's always hard to change, I know, we are feeling restless too and are thinking about change as well. Keep us posted when you can :)

    1. megang

      Aw thank you so much, and my apologies for the late reply. It's been a busy week, phew. I'm so glad you're enjoying the site and so wish I could pop in and say hello here more often. Hopefully once we get settled, time will expand a bit. Thank you so much for the sweet comment :) Makes my day.

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