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Sunday, February 23, 2014

Key Lime Pie Bars

I'm not sure about everyone else, but we are getting a little snow crazy here.  This week we still had one really bad day of snow. The kind when you pull into the garage after driving home from work... and then just sit there for a minute with a sigh of relief. The weather has also been cold and then warm (translation high 20s). There is also just snowbanks everywhere. I almost hit one every time I back out of the driveway. Insert Jim's cringe here.

The accumulation of this has made us (insert mostly me) very stir crazy. Last weekend we went to the outlet shopping and the Lego Movie. Yesterday we went to see my niece's basketball game and to Barnes and Noble for a few hours. I checked out some decorating books and some food photography books. Anyone else love some Barnes and Noble downtime?

Ultimately I want to leave for Florida right now. Enjoy some sun and some sand. Ahhhh! So I'm transporting myself and you to Florida temporarily with these Key Lime Pie bars. As you may have guessed its key lime pie week in general.

I was so excited to find these key limes at our local grocery store. I hadn't seen  a "real" key lime before. They are so cute and small... its like they automatically transfer Florida sun to you.

So if you are feeling the snow crazies try these key lime pie bars.

Key Lime Pie Bars

Yield: 9X9 pan
  • 1 cup (6 crackers) graham cracker crumbs
  • 1/4 cup melted butter
  • 2 (5.3 oz containers) key lime greek yogurt
  • 1 can (14 oz) condensed milk
  • 5 egg yolks
  • 1 Tbsp key lime zest
  • 1/4 cup key lime juice
Cooking Directions
  1. Preheat the oven to 350 degrees.
  2. Spray a 9X9 pan with spray butter.
  3. Pulse the graham crackers in a food processor until they are really fine.
  4. Add the melted butter to the food processor. Pulse 4-6 times until the mixture starts to stick together.
  5. Line the 9X9 pan with the graham cracker mixture. Flatten it out so it is even over the bottom.
  6. Put the egg yolks in a small bowl and whisk them a few times with a handheld whisk or a fork.
  7. In another bowl squeeze in the key lime juice. The juice is acidic so you may want to wear gloves. Strain the juice to make sure all the seeds get out.
  8. In a large bowl add the yogurt, condensed milk, whisked egg yolks, lime zest, and the strained key lime juice.
  9. Mix everything together with a large spoon by hand.
  10. Pour the mixture into the 9X9 pan over the graham cracker crust.
  11. Even out the mixture in the pan.
  12. Bake for 18-20 minutes.
  13. Take out of the oven and let the pan cool. Then put it in the fridge for at least 1 hour. 
Recipe adapted from Dannon

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