Key Lime Pie Bars With a Ginger Snap Crust are absolutely, positively, hands down the perfect easy desert to bring to your next potluck.
Bad Dates And Good Treats
Hello, dear readers! So I have a recipe to share with you that was given to me by a friend to help impress a girl on a first date; Key Lime Pie Bars With A Gingersnap Crust. It originally called for graham crackers or animal crackers but I had gingersnaps in the house so I figured I’d use them for the crust. I think the spice from the ginger adds another layer to the bars.
Well without further ado, let’s get started. Preheat your oven to 325º F. Line an 8×8 baking pan with aluminum foil making sure the foil hangs over. You’ll need that overhang later to remove the bars from the pan. Take the butter, limes, egg, and cream cheese out of the fridge and let them come to room temperature.
Throw 5 ounces of gingersnaps into a food processor and pulse until they make fine crumbs. How do you measure 5 ounces? Get a kitchen scale. They’re well worth the 20 bucks. Add the brown sugar and pulse again to incorporate. Melt the butter in the microwave and let it cool for a minute. Then drizzle it into the food processor and pulse about 10 times. The crumbs should be evenly moistened. Spread the crumb mixture and press evenly in the pan. Put the pan in the oven and bake until golden brown, about 18-20 minutes. Transfer to a wire rack to cool.
While the crust is baking, stir the cream cheese and the lime zest together in a medium bowl. Add the sweetened condensed milk and whisk until all the lumps are gone. Whisk in the yolk and then gently whisk in the key lime juice.
Pour the filling into the crust and smooth it out with a silicone spatula. Bake until the filling sets and edges begin to separate from the pan, about 15 to 20 minutes. Let cool on a wire rack for about an hour. Then cover, and put in the fridge for at least 2 hours or overnight.
To serve, run a knife around the edges and use the foil to lift the whole thing out of the pan. Peel the foil off and cut it into 16 equal pieces. If you like, garnish with powdered sugar.
Currently Jamming To
This recipe requires a little something special. Here’s a list of what you will need: