Another bar recipe for ya on this wonderfully warm summer day!
Well, its really pie.
But its in a bar.
Because thats how I roll.
When you bite into this creamy little square, you experience the most mouth watering and pleasing flavor you can imagine. Its like a cross between rich, sweet, velvety cheesecake and a refreshing, bright, zesty burst of lime. The bars are grounded with a crispy, buttery, and slightly sugared animal cracker crust.
I enjoy these guys even more than the pie they are inspired by. The ratio between crust and filling is really what seals the deal for me. Just enough filling, balanced with the perfect amount of crust.
Plus, as you know, I love any and all dessert and any and all things that scream summer. And this is the epitome of a summertime treat!
Its beautiful thing.
KEY LIME PIE BARS
1 1/4 cup animal cracker crumbs (I popped the animal crackers in the food processor to get crumbs!)
3 tablespoons light brown sugar
4 tablespoons salted butter, melted
2 ounces cream cheese, room temperature
1 tablespoon grated lime zest
1/8 teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 egg yolk
½ cup key lime juice
For the crust: Preheat the oven to 325. Line an 8×8 baking pan with non stick foil.
Stir together the animal cracker crumbs and brown sugar. Add the melted butter and stir until crumbs are lightly and evenly moist. Press mixture into the bottom of the lined baking pan. Bake for 18 minutes.
For the filling: While the crust is baking, stir together the cream cheese, lime zest, and salt in a medium bowl. Add the sweetened condensed milk and egg yolk. Whisk until completely incorporated and no lumps remain. Then, mix in the lime juice and whisk until combined.
Pour mixture onto baked crust. Place back in the oven and bake for 15-18 minutes. Cool completely and then refrigerate for at least 2 hours.
Devour that deliciousness!
TINA’S TIP: Before serving, try sprinkling some toasted coconut on top, along with a dollop of whipped cream. YU-UM!
Inspired by The Cook’s Illustrated Cookbook.