Key Lime Pie Bars

Found in Pioneer Woman magazine Spring 2026

 

Crust:

12 tbsp (1 1/2 sticks) salted butter, melted

24 graham cracker sheets

1/4 cup sugar

Filling:

1 8oz pkg cream cheese, room temp

5 large egg yolks

2 14oz cans sweetened condensed milk

1 cup key lime juice

2 tbsp grated lime zest (about 4 limes)

3/4 cup heavy cream

3 tbsp powdered sugar

 

Preheat the oven to 350°. Butter a 9x13" baking pan and line with parchment paper, leaving a 2" overhang; butter the parchment. Combine the graham crackers and sugar in a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse until the crumbs are well coated and stick together when pinched. Press the mixture evenly into the bottom of the prepared pan. Bake until just set, about 10 minutes. Set aside to cool slightly.

 

Whisk 7 oz of the cream cheese in a medium bowl until smooth, about 1 minute. Whisk in the egg yolks until well combine, scraping the bottom and sides of the bowl. Add the condensed milk, lime juice, zest and whisk until well combined. Pour the filling into the crust.

 

Bake the bars until the center is just set but still slightly jiggly, about 15 minutes. Let cool for 30 minutes, then refrigerated until chilled, at least 2 hours.

 

Use the parchment paper to carefully remove the bars to a cutting board. Cut into squares. Before serving, whisk together the powdered sugar and the remaining 1 oz cream cheese in a medium bowl until well combined. Gradually add the heavy cream and whisk until medium peaks form. Dollop or pipe onto the bars and garnish with ore grated lime zest.

 

Key Lime Coconut Icebox Cake

Found in SL Aug 2023. When you search for this on SL site, only the picture shows up but not the recipe. I tried several combinations of the title, but only got the Memorial Day no bake desserts which has this pie as the lead picture.

 

3 1/2 cups heavy whipping cream, divided

2/3c + 4 tbsp powdered sugar, divided

1/4 tsp salt

2 tbsp grated key lime zest (from 3) or zest from 1 regular lime, plus more for garnish

1/4c fresh key lime juice or regular lime juice (5 key limes)

50 vanilla wafers (~8oz)

1 1/2 tsp coconut extract

2 tbsp toasted shredded coconut, for garnish

 

Beat 2c cream, 2/3c powdered sugar, and salt with mixer using whisk on medium speed until soft peaks form, about 2 minutes. Beat in key lime zest and juice on medium/high speed until medium to stiff peaks form, about 1 minute.

 

Layer about 1/3 of the cookies on the bottom of a 9" pie plate coated with cooking spray. Break up about 8 cookies, and use as many pieces as necessary to fill in any gaps to form a solid layer of cookies. Spread half of the key lime whipped cream over cookies. Repeat with 1/3 of the cookies and remaining whipped cream. Top with remaining cookies. Cover tightly with plastic wrap and chill 8 hours.

 

When ready to serve, beat remaining 1 1/2 cups cream, 4 tbsp powdered sugar, and coconut extract in a large bowl with an electric mixer on medium speed until med peaks form, about 2 minutes.

 

Pipe or spread the coconut whipped cream over the top of the cake. Sprinkle with toasted coconut and key lime zest. Slice as desired and serve immediately.

 

Cherry Lime Hand Pies

Found in SL Aug 2023 here

2 1/4 cups all-purpose flour, plus more for work surface
1 Tbsp. granulated sugar
1 tsp. kosher salt
1 cup cold unsalted butter, cubed
6-8 Tbsp. ice water, as needed
Filling:
2 cups pitted stemmed fresh cherries (from 10 oz. whole cherries), halved lengthwise
1/3 cup granulated sugar
1 Tbsp. cornstarch
1 Tbsp. grated lime zest plus 1 Tbsp. fresh juice (from 1 lime)
Additional ingredients:
1 large egg, beaten
2 Tbsp. turbinado sugar or sparkling sugar

Pulse together flour, sugar, and salt in a food processor until combined, about 5 pulses. Add butter cubes; pulse until texture resembles coarse meal, about 10 pulses. Sprinkle mixture with 6 tablespoons ice water; pulse mixture 4 pulses. Add up to 2 additional tablespoons ice water as needed, using 1 tablespoon at a time and pulsing after each addition, until Dough just begins to clump together.

Transfer to a lightly floured work surface, and knead until it just comes together, about 30 seconds. Shape Dough into a disk, and wrap tightly in plastic wrap. Chill until firm, about 30 minutes.

Unwrap chilled Dough, and roll out on a lightly floured work surface to 1/8-inch thickness. Using a 3-inch round cutter, cut out as many rounds as you can. Reroll scraps up to 2 times to make 20 Dough rounds total. Place rounds on a parchment paper-lined baking sheet, and refrigerate, uncovered, until ready to use.

Stir together cherries, sugar, cornstarch, and lime zest and juice in a medium saucepan. Bring to boil over medium-high; boil, stirring often, until thickened, 3 to 4 minutes. Remove from heat. Transfer saucepan to refrigerator; chill until room temperature, about 1 hour.

Preheat oven to 350°F with racks in upper third and center positions. Place 1 heaping tablespoon Filling on center of each of the 10 Dough rounds. Brush edges of the Filling-topped rounds with some of the beaten egg. Top with remaining rounds. Press Dough edges to seal, and crimp using a fork. Cut 4 small (about 1/2-inch-long) slits into the top of each pie.

Arrange pies 2 inches apart on 2 baking sheets lined with parchment paper. Brush tops of pies evenly with remaining beaten egg; sprinkle evenly with turbinado sugar. Bake in preheated oven until browned, 25 to 28 minutes, rotating baking sheets between top and middle racks halfway through bake time. Let cool completely on baking sheets, about 30 minutes.  

 

Heavenly Key Lime Pie

Found in SL June/July 2023 issue here.

 

1 14oz) can sweetened condensed milk
3 egg yolks
2 tsp. Key lime zest*
1/2 cup Key lime juice
1 9" graham cracker piecrust
1 cup whipping cream
3 Tbsp. powdered sugar
Garnish: fresh Key lime slices*

Preheat oven to 350°F. Whisk together condensed milk and next 3 ingredients until well blended.
Pour mixture into piecrust.
Bake at 350°F for 15 minutes or until pie is set. Cool completely on a wire rack (about 1 hour). Chill 1 hour before serving.
Beat whipping cream at high speed with an electric mixer 2 to 3 minutes or until soft peaks form, gradually adding powdered sugar.
Top pie with whipped cream. Garnish, if desired. 

Coconut Lime Loaf

Found in SL Jan/Feb 2026 issue here.

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp. kosher salt
1 1/4 cups granulated sugar, divided
3 large eggs
1 cup whole buttermilk
1 cup vegetable oil
8 tbsp fresh lime juice, plus 1 tbsp grated lime zest (from 4 limes), divided, plus more as needed
1/2 cup sweetened shredded coconut
1 1/4 cups powdered sugar
Toasted coconut chips or toasted sweetened shredded coconut, for garnish
 

Preheat oven to 350°F. Coat a 9 x 5" loaf pan with cooking spray. Line bottom and sides of pan with parchment paper; spray again.

Whisk together flour, baking powder, baking soda, salt, and 1 cup granulated sugar in a medium bowl. Whisk eggs, buttermilk, oil, lime zest, and 3 tablespoons lime juice in a large bowl until combined. Stir flour mixture into egg mixture until just combined. Fold in sweetened shredded coconut.

Pour batter into prepared pan; bake until a wooden pick inserted into center comes out clean, about 1 hour. Tent with foil after 40 minutes of baking to prevent over-browning.

In the final 10 minutes of baking, stir together 4 tablespoons lime juice and 1/4 cup granulated sugar in a small saucepan. Heat over medium until sugar is dissolved, about 2 minutes. Remove bread from oven; poke all over using a wooden pick. Brush lime mixture over warm bread. Let cool completely, about 1 hour, 30 minutes. Transfer to a plate.

Whisk together powdered sugar and 1 tablespoon lime juice in a small bowl until combined. If needed, gradually whisk in more lime juice, 1/2 teaspoon at a time, until desired consistency is reached. Drizzle over loaf. Garnish with more toasted coconut chips and lime zest. 

 

Bake Sale Lemon Bars

About to try these for the first time but we're using lime instead of lemon. The original recipe is here from Taste of Home.

3/4 cup butter, softened
2/3 cup powdered sugar
1½ cups + 3 tablespoons all purpose flour, divided
3 large eggs
1½ cups sugar
¼ cup lemon juice
extra powdered sugar

Preheat oven to 350°. In a large bowl, beat butter and powdered sugar until blended. Gradually beat in 1½ cups flour. Press into bottom of a greased 9x13 baking pan. Bake 18-20 minutes or until golden brown.
In a small bowl, whisk eggs, sugar, lemon juice, and remaining flour until frothy; pour over hot crust.
Bake 20-25 minutes or until lemon mixture is set and lightly browned. Cool completely on a wire rack. Dust with additional powdered sugar. Cut into bars. Refrigerate leftovers. Yield: 4 dozen.

Italian Lemon/Lime Pound Cake

I think I found this recipe through an email, but either way, here is the original. As usual we've twerked it a bit, preferring more lemon instead of just a mild taste of lemon. Find your balance. Even more twerking we made it a second time using lime instead of lemon. mmmm

3 cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
3 eggs
½ cup buttermilk
½ cup of sour cream
6 tablespoons lemon/lime juice
zest of 2 lemons/limes (about 2 tbsp)
1 teaspoon of vanilla

For the Glaze:
¼ cup butter, softened
1½ cup powdered sugar
4-6 tablespoon lemon juice, at room temperature

Preheat oven to 300°. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla,and lemon zest.
Mix the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray.
Bake for 60-70 minutes or until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread half of the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the remaining glaze over the cake.

Cream the butter and slowly add powdered sugar and lemon juice. Beat well until the glaze is a creamy smooth consistency.