Ingredients
The following ingredients have 4 Servings
- 1 cup graham crackers, crushed
- 2 tablespoons brown sugar
- 4 tablespoons unsalted butter, melted
- 1 pinch salt
- 2 cans (14 oz each) sweetened condensed milk
- 1 lb key limes, juice only (about 1/2 cup juice total)
- 1/2 cup Greek yogurt
- 1 large egg yolk
- 1 tablespoon lime zest
- 2/3 cup heavy cream
- 1 teaspoon vanilla
- 2 tablespoons sugar
- 1/4 cup toasted shredded coconut (optional)
Instruction
- Crush graham crackers in a food processor until they are well ground. Stir in sugar, melted butter, and a pinch of salt. Combine well.
- Line an 8x8 baking dish with aluminum foil both ways. Press the foil well into the pan. Fold edges over the pan.
- Press graham cracker mixture into pan. Use a measuring cup or other flat tool to press the crust down until it's smooth and evenly flat.
- Bake crust at 325°F for 20 minutes. Then let cool completely.
- Meanwhile, juice key limes and add to other filling ingredients. Stir well.
- Pour filling into pan with cooled crust.
- Bake in a water bath at 325°F for 45 minutes.
- Remove from water bath and let cool completely until the dish is at room temperature, probably 2 hours.
- Cover and chill in the refrigerator for at least an hour, but preferably overnight.
- When ready to serve, pull foil out of dish and carefully fold it down, releasing the bars. They should keep their shape perfectly.
- Whisk together cream, sugar and vanilla until it forms stiff peaks.
- Top bars with whipped cream and sprinkle with shredded coconut.
- Chop into 16 (4x4) square bars and serve!
