Zesty Key Lime Pie - BARS
A classic turned to bar - delicious to bring to a party for a grab and eat with no fork. People will be in love with these. Cut them small for mini bites, freeze them for a different but still delicious treat, or just cut them into healthy squares and dig in! Great summer bright and tart flavor.
WARNING: A key lime custard takes its sweet time to set. Plan to make the day before and refrigerate overnight!
Ingredients you’ll need:
For the Crust:
12 whole graham crackers (pulsed to crumbs) or about 1 1/4 c of crumbs.
5 Tbs of unsalted butter, melted
Pinch of fine salt, less than 1/4 t
For the Filling:
3/4 c key lime juice
1 Tbs of key lime or lime zest
2 (14oz) can of sweetened condensed milk
6 large egg yolks
1/8 t of fine salt
For the Topping:
2 t unflavored gelatin
1 1/2 Tbs of cold water
1 1/2 c of heavy whipping cream
2 Tbs powdered sugar
1 t of vanilla extract
Kitchen “stuff” you’ll need:
food processor, Large mixing bowl, parchment paper, pan: 8x8 or 9x9, whisk, electric hand mixer or kitchen aid, cutting board, knife
Prep.
Preheat the oven to 350.
For the crust:
Preheat the oven to 350. Line a 9x9 pan with parchment paper on both side with an overhang of about 2 in - this will give you a sling to pull out the bars before cutting.
Make the crust: Mix the graham cracker crumbs with the salt (set aside a pinch for garnish). Slowly add in the melted butter and whisk together until evenly mixed (texture should be like slightly wet sand)
Press mixture into the bottom of your prepared pan and evenly distribute for an even crust layer. Bake on the center rack for 15 min until golden brown around the edges.
Create.
For the filling:
While your crust is baking, make the filling:
Whisk together lime juice, add zest (set aside a pinch for garnish), sweetened condensed milk, egg yolks and salt until evenly combined.
Pour filling onto cooked crust (it is okay if the crust is warm). Place in the oven for 15-20 min to set the custard. Custard will be firm with the slightest jiggle in the center. Let cool on the counter for about an hour. Cover and set in the refrigerator for at least 8 hrs, Preferably 12. Put your mixing bowl for the topping in the fridge overnight to make the topping next day in a cold bowl.
Finish.
For the topping:
Make the topping: Make sure you have everything out measured and ready to go. This process is time sensitive, so it's good to be ready to go.
Sprinkle the gelatin into a small bowl, add water and whisk in until all the gelatin has been dissolved, set aside for a maximum of 5 minutes.
In a cold mixing bowl (kitchen aid mixer is preferred for this), add in whipping cream, powdered sugar, and vanilla extract. Beat until soft peaks form (when you lift out the mixer it should look gloopy and drip from your mixer but leak a rounded peak on the mixer itself when held above). Check your gelatin, it should be set up. Pop in the microwave in increments of 5 seconds whisking between until re-liquefied (mixture should be liquid but not hot). With the mixing bowl on low speed, drizzle in the liquid gelatin slowly. Once added increase speed to high speed until you have stiff peaks (when you lift out the mixer the lifted mix should stand straight up and not move like a little mountain peak).
Lift out the set cold custard/crust from the pan and place on a cutting board. Spread the mixture on the cold set custard and cut into 9 squares. Garnish by sprinkling lime zest crumbs on the top. Serve immediately or cover and chill until ready to serve. Can be frozen for a different but still delicious summer treat.
