Key Lime Raspberry Bars
Spring is in the air which means fruit desserts are coming out of this kitchen. This past weekend we had a little dinner party with friends and I whipped up a NEW recipe based off of my key lime pie. I LOVE that this is served in individual bars and that it has a layer of smashed raspberries to add even more freshness and sweetness to a traditional key lime pie. The crust for this dish is non-traditional as it is a mix of granola, pistachios, honey and coconut oil.
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- 8oz sweetened condensed milk
- 8oz egg beaters
- 1/2 cup key lime juice
- 1 tsp lime zest
- 1 pint raspberries
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- 1 cup granola (I love using Purely Elizabeth brand)
- 1/3 cup pistachios
- 2 tbsp honey
- 1 tbsp coconut oil
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- 1 pint heavy whipping cream
- 1/4 cup powdered sugar
- 1 tbsp vanilla extract
- pinch of salt
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- Grind up granola and pistachios until finely grind. Pour into pie die and add honey and coconut oil. Mix well then press into bottom of dish.
- Bake crust for 10 minutes in the oven on 325 degrees Fahrenheit.
- Smash up the pint of raspberries then add on top of the cooled baked crust.
- Mix up the pie filling and pour into the cooled crust. Bake for 20 minutes at 325 degrees Fahrenheit.
- Once baked, remove pie from oven and let it cool. Place in fridge for at least 2 hours.
- Mix up whipped cream by placing all ingredients in a bowl and whip with a hand mixer until fluffy. Decorate your pie.
