Key Lime Bars

When life gives you limes....make key lime bars!

 

Crust:
1 1/4 cups of cinnamon graham crackers crumbs (pulse in food processor)
3 Tbsp packed brown sugar
pinch salt
4 Tbsp melted butter (allow to cool slightly)

½ cup pecan pieces (add to crust after baked)

Filling:
2 oz cream cheese, room temperature
1 Tbsp grated lime zest
1 (14oz) can sweetened condensed milk
1 large egg yolk
1/2 cup juice

Garnish:
3/4 cup shredded coconut, toasted until golden brown

Preheat oven to 325 degrees. Line an 8” square baking pan with aluminum foil. Spray foil with non-stick cooking spray.

To make crust, in a food processor, pulse cinnamon graham crackers into crumbs. Add brown sugar and salt; pulse to combine. Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack. Evenly sprinkle crust with pecan pieces. Do not turn off oven while making filling.

To make filling, in a medium bowl, combine cream cheese, zest and salt until thoroughly combined. Whisk in condensed milk until no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated.

Pour filling into crust, over pecans; spread to corners and smooth surface with spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack, about 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled at least 2 hours.

Cut bars into squares and sprinkle with toasted coconut. Refrigerate leftovers.