Key Lime Pie Bars
Desserts
2 cups (220g/7.8oz) graham cracker crumbs
½ cup/1 stick (113g/4oz) unsalted butter, melted
3 (14-ounce) cans sweetened condensed milk
12 egg yolks
2 cups (500g/17.6oz) Nellie & Joe's
Key lime juice
3 tablespoons grated lime zest (2 to 3 limes), plus more for garnish
2 cups (480g/17oz) heavy cream, whipped to soft peaks
Preheat the oven to 325°F.
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until thoroughly combined. Dump the crumbs into a 9 x 13-inch pan and press firmly to form a crust on the bottom of the pan.
Bake for 10 to 12 minutes, or until set and fragrant. Set aside to cool. Leave the oven on. The crust can be made ahead and wrapped in plastic wrap for up to 3 days.
In a large bowl, whisk together the sweetened condensed milk, egg yolks, and Key lime juice. Fold in the lime zest just to incorporate.
Do not overmix. Carefully pour the filling into the prepared crust.
Return to the oven and bake for 30 to 35 minutes, or until the middle has set and is no longer jiggly.
Let cool on a cooling rack for 20 minutes. Refrigerate for at least
2 hours to completely set.
Using an offset spatula, spread the whipped cream over the bars.
Cut into a 3 x 4 grid (for 12 bars) and garnish with lime zest.
Magnolia Bakery