Key Lime Pie Bars 2.0

In the world of desserts, I feel like key lime pie is a relatively "easy" sweet treat to make at home.  A simple graham cracker crust is used in place of fussy pastry dough, there's no fancy mixer needed, the filling is whisked together in a bowl on the counter and the best topping for key lime pie is a simple whipped cream.  (You get to decide whether it's homemade or store bought.😉)  It's also a dessert that you can make ahead of time and store in the freezer if necessary.  Do you need any more reasons to make key lime pie this summer?🥧🌞 

Whether you make key lime bars like me or transform my recipe from bars into a pie - this simple recipe will have you wanting to make it again and again.  I like to keep a batch of these in my freezer for last minute summer dessert emergencies.  (It's a real thing - don't question it.🤣)

As easy as they are though - there are a few nuances to follow to ensure that you end up with the prettiest, tastiest key lime pie bars every single time:  
1.  Make sure all of your ingredients are at room temperature before you begin. 
2.  Use the freshest, juiciest limes you can find - key limes if possible.
3.  Let bars cool completely in pan before removing and slice when cold or frozen.

Key Lime Pie Bars 2.0
Crust
9 graham crackers, crushed
6 Tablespoons butter, melted
1/4 cup sugar

Filling
4 ounces cream cheese, softened 
1 (14-oz.) can sweetened condensed milk
4 egg yolks
1/2 cup lime juice
Pinch salt

Topping
1 cup heavy cream
​1/4 cup powdered sugar
Zest of 1 lime
3 key limes, halved and cut into rounds (or 2 regular limes)

Combine graham crackers, butter and sugar for crust.  

Press into a greased 8" square pan.  Bake 10 minutes at 350.  

Beat cream cheese until smooth.  

Beat in condensed milk, egg yolks, lime juice and salt. 

Pour into crust.  

Bake 15-20 minutes until set.  Cool.

Slice square into bars.  

Whip cream and sugar to soft peaks.

Pipe cream onto bars and garnish with lime zest. 

Ciao!

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