Key Lime Bars
Catherine Cappiello Pappas
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- ½ cup all-purpose flour
- ½ cup (about 3 sleeves) graham crackers, crushed
- ½ cup rolled oats
- 4 tablespoons butter, chilled
- key lime filling:
- 1 can (14 oz.) sweetened condensed milk
- ½ cup fresh lime juice
- zest of 1 lime
- 2 cups whipping cream
- 1 teaspoon sugar
- shredded coconut for garnish
In a medium bowl, combine all ingredients for the crust. Mix with a fork or pastry blender. Press to the bottom of a greased 9-inch square baking dish.
Bake for 15 minutes or until lightly golden. Transfer to a wire rack and let cool completely.
In a medium bowl, mix condensed milk, lime juice and zest; set aside.
In the bowl of your stand mixer with whisk attachment, beat 2 cups whipping cream on high speed with a teaspoon of sugar until stiff.
Fold the whipped cream into the lime mixture. Pour over crust, and sprinkle with shredded coconut if desired. Cover and refrigerate for at least 2 hours before serving.