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Caitlin Bensel; Food Stylist: Torie Cox
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Caitlin Bensel; Food Stylist: Torie Cox
Ingredients
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Cooking spray
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1 1/2 cup finely crushed saltine crackers (from 1 sleeve, about 37 crackers)
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6 Tbsp. unsalted butter, melted
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2 Tbsp. granulated sugar
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2 large egg whites, lightly beaten
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1 (14-oz.) can sweetened condensed milk
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4 large egg yolks
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1/3 cup fresh lime juice (from 2 large limes)
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2 Tbsp. lemon juice (from 1 large lemon)
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3/4 cup heavy whipping cream
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2 Tbsp. powdered sugar
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Lemon and lime zests, for garnish
Directions
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Make and freeze crust:
Preheat oven to 350°F. Stir together crushed crackers, melted butter, sugar, and egg white in a medium bowl until combined.
Caitlin Bensel; Food Stylist: Torie Cox
Transfer mixture to a 8x8-inch baking dish lined with cooking spray; firmly press evenly on bottom. Freeze 15 minutes.
Caitlin Bensel; Food Stylist: Torie Cox
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Bake crust:
Bake in preheated oven until crust is lightly browned, about 20 minutes. Transfer to a wire rack; cool slightly, about 5 minutes.
Caitlin Bensel; Food Stylist: Torie Cox
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Bake pie bars:
Meanwhile, whisk together condensed milk and egg yolks until smooth. Whisk in lime juice and lemon juice until combined. Pour lime mixture into warm crust. Bake at 350°F until center is just set, 20 minutes.
Caitlin Bensel; Food Stylist: Torie Cox
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Let cool:
Transfer to a wire rack; cool 1 hour. Refrigerate uncovered until chilled, about 2 hours. Remove from baking dish and set on a wire rack.
Caitlin Bensel; Food Stylist: Torie Cox
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Make whipped cream:
Beat cream and powdered sugar in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes.
Caitlin Bensel; Food Stylist: Torie Cox
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Garnish bars and serve:
Serve whipped cream on top of bars. Garnish with lemon and lime zests, if desired. Bars can be stored, covered, without whipped cream topping, in the refrigerator up to 3 days. Serve with whipped cream before serving.