Key Lime Pie Bars

 

These are easy enough to double for a large crowd. Keep it refrigerated and if making ahead, I would make the crust and custard and make the whipped cream fresh the day of so it doesn’t separate.

Ingredients:

• 2.5 sleeves of graham crackers crushed
• 1 stick of melted butter (1/2 cup)
• 3 cans of sweetened condensed milk
• 1 cup of Key lime juice
• 1 cup of vanilla Greek Yogurt
• Zest from limes (will need 2, but used at different parts of the recipe)
• 2 egg yolks
• 2 cups of heavy whipping cream
• 1/2 cup powdered sugar

RECIPE:

Crust

1. Preheat oven to 350
2. Crush graham crackers in a blender or food processor. Pour into a bowl and add 1 stick of melted butter. Combine until in sticks together and fully incorporates. 
3. Press crust into a 9x13 baking dish. Bake crust for 8-10 minutes.

Filling:

1. Pour into large bowl cans of condensed milk, and key lime juice. Using a whisk combine until fully combined and no longer liquidy. 
2. Add the Greek yogurt and zest of 1 lime to the bowl and stir in with a spatula or mixing spoon. 
3. In a small bowl whisk the egg yolks. Add just a spoonful of the yogurt/milk mixture from above to the small bowl of egg yolks and stir together. Pour egg mixture into large bowl and stir together. 
4. Spread over top of the graham cracker crust.
5. Let it completely cool before adding the whipped topping below.
   

Whipped Topping:

1. Add heavy whipping cream into the bowl of an electric mixer with the whisk attachment. Beat on high speed until stiff peak form - a few minutes
2. Turn off and add about 1/2 cup powdered sugar. Whip for another minute on medium high speed.
3. Once custard is cooled, add the whipped topping to the top of the custard spreading evenly.
4. Zest 1 lime on top.
5. Refrigerate until ready to serve.
   

 Enjoy! IF making ahead, wait to place the whipped topping and place saran wrap on top of the cooled custard.