Thick Key Lime Pie Bars with Coconut Cookie Crust (gluten-free, whole grain options

• Produce

  • 1 1/2 tsp Lime, zest

• Refrigerated

  • 4 Egg yolks, large

• Condiments

  • 1 cup Lime juice

• Baking & Spices

  • 1/3 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 pinch Salt

• Nuts & Seeds

  • 2/3 cup Coconut, unsweetened
  • 1 tsp Coconut extract

• Dairy

  • 6 tbsp Butter, unsalted
  • 2 (14-ounce cans Condensed milk, sweetened

• Other

  • 1 cup (125 grams white whole wheat or 1 cup (125 grams all-purpose flour or 1 cup 1-to-1 gluten-free baking flour

Found on texanerin.com

Ingredients

• 2/3 cup unsweetened shredded coconut (not flaked coconut)
• 1 cup (125 grams) white whole wheat or 1 cup (125 grams) all-purpose flour or 1 cup 1-to-1 gluten-free baking flour
• 1/3 cup (67 grams) granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon coconut extract
• 6 tablespoons (84 grams) unsalted butter
• 2 (14-ounce) cans sweetened condensed milk
• 4 large egg yolks
• 1 cup (240 milliliters) lime juice
• 1 1/2 teaspoons lime zest
• pinch of salt

Directions

• Preheat the oven to 350 °F (175 °C) and line an 8x8 pan with a piece of parchment paper.
• Place the coconut on a baking sheet and bake for 4-6 minutes. Keep a close eye on it and stir as soon as you see it start to brown. Continue cooking for another minute or two until most of the coconut is lightly browned. Remove from the oven and cool completely.
• In a medium mixing bowl, stir together the toasted coconut, flour, sugar, and salt. Sprinkle the coconut extract over the top and use your hands to incorporate the butter until thoroughly combined. When pinched, it should hold together. You can alternatively pulse everything together in a food processor until well combined.
• Pat the dough firmly onto the bottom of the prepared pan and bake for 15 minutes or until lightly browned.
• While the crust is baking, prepare the filling. In a large mixing bowl, stir together all the filling ingredients until thoroughly combined.
• Remove the crust from the oven, let it sit for 2 minutes and then pour the filling over the crust. Bake for 15 minutes or just until set. Little pinholes or bubbles may form on the surface.
• Remove from the oven and let cool to room temperature, about 2 hours, before chilling in the refrigerator for another 2 hours before serving.
• Store in the refrigerator for up to 5 days.