Key Lime Pie Bars

Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 or 9×9 baking dish with parchment paper and spray with non-stick cooking spray.

Place the graham crackers in a food processor or a ziplock bag and crush them into coarse crumbs.

In a bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until well combined.

Press the crust mixture into the prepared baking dish using the bottom of a glass or a measuring cup. Press the crust up the sides of the pan about 1 inch.

For the Key Lime Pie Custard, whisk the egg yolks in a medium bowl. Add the lime juice, sweetened condensed milk, and lime zest. Mix well until fully combined. Pour the custard mixture into the prepared crust.

Bake the pie in the preheated oven for 10-12 minutes. The custard should be set and not browned, but it should still have a slight jiggle to it.

Once out of the oven, let the pie cool completely. Cover it with plastic wrap and refrigerate for at least two hours or overnight for the best results.

After chilling, remove the pie from the parchment paper and cut it into bars. Top each bar with whipped cream and a sprinkle of fresh lime zest.

Using the whisk attachment, whip the heavy whipping cream on high speed until soft peaks form, which should take about 5-7 minutes.

Gently fold in the powdered sugar and vanilla extract.

Enjoy the delicious Key Lime Pie Bars with a dollop of whipped cream on top!