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And a great dessert from !

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It's summer! It's that time of year when the temp goes up, sunscreen flies off the shelf along with Aloe Gel, beaches, BBQ, and of course ... KEY LIME PIE! So what do you do when you realize that your pie pan has been destroyed from your holiday cooking just this winter? MAKE BARS OF COURSE ... and mourn the sad loss of a treasured helper ... deliciously. It's relatively fast to make, maybe about an hour worth of work and cooking. Good for last minute pot lucks or surprise visitors.

Ingredients:
2 cups graham cracker crumbs
1/3 cup sugar (or sugar substitute)
1 stick butter, melted
3 egg yolks
1 1/2 teaspoons finely grated lime zest
1/2 cup Key lime juice (or standard lime juice)
1 can sweetened condensed milk (14 ounces)

*Optional:Whipped cream, lime slices, berries to garnish

Directions:
Preheat oven to 350 degrees F. Line 8 inch square baking pan with non-stick foil, if desired. Set aside.
Mix graham cracker crumbs, sugar and butter in small bowl. Press evenly onto bottom of prepared pan (if you press too hard, it will super stick to the bottom of the pan or foil). Bake 10 minutes, then cool completely.
Beat together egg yolks and zest on high speed till very thick, about 5 minutes. Add sweetened condensed milk and mix on low speed till combined, then increase speed and mix till thick, about 3 minutes. Add lime juice and mix on low till combined.
Spread filling over crust and bake till filling is set, about 10-15 minutes.
Cool completely before cutting and garnishing with whipped cream, powdered sugar, lime slices and/or berries.

Put the lime in the coconut and drink it all up!

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being