Dark Chocolate Coconut Key Lime Pie Bars
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Firing up the stove
Inspired by Kermit's Key West Key Lime Shoppe's famous key lime pie on a stick: coconut key lime pie on a graham crust, frozen, skewered and dipped in dark chocolate.
Why It Works
The coconut oil keeps the chocolate thin enough to dip and gives it a snappy magic-shell set on the frozen bar. Freezing the bars solid before dipping keeps them from melting into the chocolate and makes clean, even coats.
Notes
Inspired by Kermit's Key West Key Lime Shoppe; this is a Schossow Kitchen version, not their recipe. Keep frozen, wrapped individually, up to 1 month. Not into sticks? Cut into 16 squares, skip the freezing and top with coconut whipped cream instead.
References
Inspired by Kermit's Dark Chocolate Coconut Key Lime Pie Bars.
RECIPE CARD
Dark Chocolate Coconut Key Lime Pie Bars
Yield: 12 bars (9x9 pan) | Time: 30 min prep, 30 min bake, 6 hr to overnight freeze
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Ingredients
Graham Crust
- 1½ cups graham cracker crumbs (about 11 sheets)
- ¼ cup sweetened shredded coconut, toasted and finely chopped
- ¼ cup sugar
- Pinch of kosher salt
- 7 tbsp butter, melted
Coconut Key Lime Filling
- 2 (14 oz) cans sweetened condensed milk
- 5 large egg yolks
- ¾ cup fresh key lime juice (about 1 lb key limes, or Nellie & Joe's)
- ⅓ cup coconut cream (the thick part from a chilled can)
- ½ cup sweetened shredded coconut, finely chopped
- 1 tbsp key lime zest
- Pinch of kosher salt
Dark Chocolate Shell
- 12 oz dark chocolate (60–70%), chopped
- 3 tbsp refined coconut oil
To Finish (optional)
- Toasted coconut
- Flaky salt
- 12 wooden popsicle sticks
Instructions
Crust
- Heat the oven to 350°F. Line a 9x9 pan with parchment, leaving an overhang on two sides.
- Mix the graham crumbs, toasted coconut, sugar, salt and butter. Press firmly into the pan.
- Bake 10 minutes until set. Lower the oven to 325°F.
Filling
- Whisk the condensed milk and yolks until smooth.
- Whisk in the key lime juice, coconut cream, shredded coconut, zest and salt.
- Pour over the warm crust and bake at 325°F for 20 minutes, until the edges are set and the center jiggles slightly.
- Cool to room temperature, then chill 2 hours.
Freeze and Skewer
- Lift the slab out and cut into 12 bars (about 3 x 2¼ in) with a hot, wiped knife.
- Push a popsicle stick into one short end of each bar, about halfway in.
- Freeze on a parchment-lined tray until rock solid, at least 4 hours or overnight.
Dip
- Melt the chocolate and coconut oil together in 20-second bursts, stirring, until smooth. Cool to about 90°F and pour into a tall, narrow glass.
- Working one at a time from the freezer, dip each bar fully into the chocolate, let the excess drip off and set it on parchment. The shell sets almost instantly on the frozen bar.
- Sprinkle with toasted coconut or flaky salt before the shell sets, if using.
- Return to the freezer. Let stand 3–5 minutes before eating.
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Schossow Kitchen · schossowkitchen.com
