Posted on

Key Lime Bars With Animal Cracker Crust

Crust

  • 5 oz animal crackers (about 2 1/2 cups)
  • 3 Tbsp packed brown sugar
  • pinch of salt
  • 4 Tbsp unsalted butter, softened

Filling

  • 2 oz cream cheese, softened
  • pinch of salt
  • 2 Tbsp lime zest, grated (about two limes)
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup fresh lime juice (about 4 regular limes or 20 key limes)
  • 1 large egg yolk

Preheat oven to 325 degrees. Line an 8X8 inch baking pan with aluminum foil, press into corners and up the sides of the baking dish, leaving and overhand to easily remove bars when done. Spray with cooking spray. For the crust: add animal crackers, brown sugar and a pinch of salt to a food processor. process until you have fine crumbs. Drizzle in melted butter and pulse until crumbs are evenly moistened with butter. Press crumbs evenly and firmly into bottom of prepared pan. Bake until golden brown and fragrant, about 18 minutes.

Meanwhile, for the filling: Stir together softened cream cheese, a pinch of salt, and grated lime zest. Whisk in the sweetened condensed milk. Add the lime juice and whisk until smooth and creamy. Last, whisk in the egg yolk. Pour mixture over warm baked crust and spread out evenly. Return to oven and bake until filling is set barely beginning to pull away from the sides of the pan, about 17-20 minutes.

Let cool on wire rack to room temperature (about 1 1/2 hours). Cover with foil and refrigerate until chilled, at least 2 hours. Remove from pan using the foil overhand; cut into squares and serve.

Posted on

Key Lime Trifle

  • 1 box angel food cake mix (water called for on the cake mix box)
  • 2 cans (14 oz each) sweetened condensed milk
  • 1/2 cup freshly squeezed key lime juice
  • 2 1/4 cups whipping cream
  • 10 nature valley oats ‘n honey crunchy granola bars (5 pouches from 8.9 oz box)
  • 2 tsp grated Key lime peel
  • 2 containers (8 oz each) frozen extra creamy whipped topping with real cream, thawed
  • 2 bars (3.5 oz each) good quality white chocolate, coarsely chopped (do not use baking chocolate)

heat oven to 350 degrees ( or 325 degrees for dark or nonstick pan). Mix, bake and cool cake as directed on cake mix box using 13 by 9 inch pan. Cut cooled cake into about 3/4 inch pieces; set aside.

In large bowl, beat condensed milk and lime juice with whisk until well combined. In chilled medium bowl, beat whipping cream with electric mixer on high speed until medium to stiff peaks form. Using rubber spatula, gently fold whipped cream into condensed milk-lime mixture until smooth. Cover; refrigerate until needed.

Using food processor, process granola bars until ground.

Gently stir lime peel into whipped topping (do not overmix). Set aside.

In 3 quart glass trifle bowl, spoon layer of lime-cream mixture. Follow with layers of ground granola bars, chopped white chocolate and cake pieces. Repeat layers, leaving room for final layer of whipped topping. If desired, garnish with additional ground granola bar and key lime slices. Cover; refrigerate at least 1 hour before serving.

Posted on

Lime Chiffon Pie

  • 3 eggs, beaten
  • 1/2 cup lime juice
  • 1 can evaporated milk, chilled in the fridge
  • 1 1/2 cups sugar
  • 1/2 cup lime Jell-O (1 3 oz box)

Combine then boil beaten eggs, sugar, lime juice, and Jell-O 5 minutes and cool. Make sure to stir well the whole time to prevent scorching.

Chill thoroughly the can of evaporated milk. Shake then beat milk in large mixing bowl until thick like whipped cream.

Add cooled filling slowly to the whipped milk. Beat to mix thoroughly. Pour into baked crust or graham cracker crust.

Makes 2 9″ pies or 1 10″ pie.

THIS PIE IS BETTER THE NEXT DAY! So make ahead.