LIME-MINT BARS

My dad loves my Key lime pie. He asks for it every year on his birthday, a request I am happy to fill. After years of making traditional pies, I realized the same flavors work quite nicely in bar form. Now my dad (and the rest of us) can have bite-size squares of this favorite dessert more often. Mint whipped cream here may seem unusual, but lime and mint see eye to eye. makes 9 bars

CRUST

1½ cups (150 g) graham cracker crumbs (or 11 whole graham crackers pulsed in a food processor)

3 tablespoons sugar

5 tablespoons (65 g) unsalted butter, melted and cooled

FILLING

4 large egg yolks

½ cup lime juice

2 tablespoons heavy cream

1 teaspoon pure vanilla extract

1 tablespoon grated lime zest

¼ teaspoon salt

One 14-ounce can (396 g) sweetened condensed milk

1 to 2 drops green food coloring (optional)

WHIPPED CREAM

4 ounces (113 g) cream cheese, room temperature

2 tablespoons sugar

2 tablespoons crème de menthe

½ teaspoon mint extract

½ teaspoon pure vanilla extract

Pinch salt

1½ cups heavy cream

FOR THE CRUST: Adjust an oven rack to the lower middle position. Preheat the oven to 325°F. Grease an 8-inch-square baking pan and line with a parchment sling.

In a medium bowl, mix the graham cracker crumbs and sugar. Add the butter to the crumbs and stir until all the crumbs are coated. Use a measuring cup or spoon to press the crumbs evenly onto the bottom of the prepared pan.

Bake 12 to 15 minutes, until lightly browned and fragrant. Transfer the pan to a wire rack and let cool slightly.

FOR THE FILLING: In a large bowl, whisk the egg yolks, lime juice, heavy cream, vanilla, lime zest, salt, and sweetened condensed milk until smooth and fully combined. Add the food coloring (if desired) and stir to evenly distribute. Pour the filling onto the warm crust. Bake 14 to 17 minutes, until the center is set but still a bit wiggly when jiggled.

Transfer the pan to a wire rack and let cool completely. Place the pan in the refrigerator and chill at least 4 hours or overnight. Top the chilled bars with the mint whipped cream, slice, and serve.

FOR THE WHIPPED CREAM: In the bowl of a stand mixer fitted with a paddle, beat the cream cheese on medium until smooth. Add the sugar, crème de menthe, mint extract, vanilla, and salt. Beat on low until combined. Increase to medium and beat until smooth. Scrape down the sides of the bowl and switch to the whisk. With the mixer on low, slowly add the heavy cream, whisking until fully combined. Increase the speed to medium and beat until stiff peaks form, stopping to scrape down the sides of the bowl as needed, 2 to 3 minutes.

NOTE: The lime zest and juice will lightly color the bars green, but if you want a brighter color, you can add a drop or two of green food coloring.