Key Lime Raspberry Bars

Recipes

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.

ℙ𝕚𝕖 𝔽𝕚𝕝𝕝𝕚𝕟𝕘 ➙

  • 8oz sweetened condensed milk
  • 8oz egg beaters 
  • 1/2 cup key lime juice 
  • 1 tsp lime zest
  • 1 pint raspberries

ℍ𝕠𝕞𝕖𝕞𝕒𝕕𝕖 ℙ𝕚𝕖 ℂ𝕣𝕦𝕤𝕥➙

  • 1 cup granola (I love using Purely Elizabeth brand)
  • 1/3 cup pistachios
  • 2 tbsp honey
  • 1 tbsp coconut oil

ℍ𝕠𝕞𝕖𝕞𝕒𝕕𝕖 𝕎𝕙𝕚𝕡𝕡𝕖𝕕 ℂ𝕣𝕖𝕒𝕞➙

  • 1 pint heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tbsp vanilla extract 
  • pinch of salt 

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

  1. 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.
  2. Bake crust for 10 minutes in the oven on 325 degrees Fahrenheit.
  3. Smash up the pint of raspberries then add on top of the cooled baked crust.
  4. Mix up the pie filling and pour into the cooled crust. Bake for 20 minutes at 325 degrees Fahrenheit.
  5. Once baked, remove pie from oven and let it cool. Place in fridge for at least 2 hours.
  6. Mix up whipped cream by placing all ingredients in a bowl and whip with a hand mixer until fluffy. Decorate your pie.