Coconut rum makes a lot of things taste great, so why not key lime pie bars? This is an easy desert recipe to whisk you off to the islands.
Coconut Rum Key Lime Pie Bars
2 cups crushed graham crackers or you can buy a pre-made graham cracker pie crust
1/4 cup of fresh Key Lime juice (squeeze approx. 15 Key Limes) If Key Limes are not available, substitute with regular limes (approx. 6 squeezed limes)
3 tbsp. of Zest from the limes
2 tbsp. of lemon juice
1/4 cup of fresh shaved coconut (save some to sprinkle on top of the dessert if you wish)
1/2 cup of coconut rum
2 6oz. cans of sweetened condensed milk
5 egg yokes
1 package of 1/3 less fat Philadelphia Cream Cheese
1 cup of melted butter
5 drops of green food coloring (more for a darker green or less for a lighter green.)
Whip cream or whip topping if so desired.
Combine crushed graham crackers and melted butter together. Place in pie pan or in a baking dish that has been well greased. Pack down to make a crust.
In a blender combine ingredients: lime juice, lime zest, lemon juice, coconut shavings, coconut rum, condensed milk, egg yolks, cream cheese, melted butter, food coloring. Blend well. Preheat oven to 350 degrees. Pour mixture on top of graham crackers and smooth to make nice flat even surface. Place in oven and bake for 15 minutes. Remove from oven, top with sprinkled coconut shavings. Cover and cool in refrigerator for 36 hours before cutting and serving. Serve with whip cream if so desired.