Key Lime Pie Bars
Ingredients
For the Graham Cracker Crust & Topping
12 oz graham crackers (about 3 sleeves)
1 ½ sticks salted butter, melted
For the Key Lime Ice Cream
2 cups heavy whipping cream
1 (14 oz) can sweetened condensed milk
1 tablespoon lime zest (from about 4 limes)
⅓ cup freshly squeezed key lime juice (or regular lime juice, about 5 limes)
1 teaspoon vanilla extract
¼ teaspoon kosher salt
Instructions
Line a 9x9-inch square baking pan with parchment paper, leaving overhang on all sides for easy removal.
Pulse the graham crackers in a food processor or blender until fine crumbs form. Add the melted butter and pulse until combined. If needed, mix with a silicone spatula to fully incorporate.
Transfer half (about 2 cups) of the crumb mixture into the prepared pan and reserve the remaining half. Press the crumbs firmly into an even layer using the bottom of a measuring cup. Place the pan in the freezer while preparing the filling.
In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the heavy cream on medium-high speed until soft peaks form, about 1–2 minutes. Add the sweetened condensed milk, lime zest, lime juice, vanilla extract, and salt. Mix on low speed until fully combined and smooth.
Remove the pan from the freezer and pour the ice cream mixture over the chilled crust, smoothing into an even layer. Cover loosely with plastic wrap and freeze for 1–2 hours, until the surface is firm enough that the top crumbs won’t sink.
Sprinkle the remaining graham cracker mixture evenly over the semi-frozen layer. Gently press down using a measuring cup to form a cohesive top crust.
Return to the freezer and freeze for an additional 2 hours (or up to 24 hours), until fully set.
Lift the bars out using the parchment overhang and transfer to a cutting board. Slice into 9 large or 16 small squares using a sharp knife. For clean cuts, wipe the blade with a warm, damp cloth between slices.
Serve immediately, or wrap individually and store in an airtight container in the freezer for up to 2 weeks.
Recipe from: @broccyourbody