Key Lime Pie Bars

For the crust: Heat oven to 350°F. Lightly grease and line an 8x8 square baking pan with two pieces of overlapping parchment paper, leaving a few inches hanging over which will help with removal.

Add the crushed graham crackers to a medium bowl, along with the coconut oil. Stir everything together with a spoon until it takes on the texture of wet sand.

Pour the mixture into the prepared 8x8 pan and press the crumb mixture firmly into the pan using the bottom of a cup.

Place the pan into the oven and bake for 10 minutes, or until lightly browned and fragrant. Remove from the oven and set aside to cool completely.

Reduce oven temperature to 325°F.

For the filling: Add the key lime skyr, condensed milk, egg, and yolk, and whisk until smooth. Add in the lime juice, zest, and vanilla, and mix well to combine. Pour the filling into the cooled crust.

Place the pan into the oven and bake for 14 - 18 minute s. The edges will be set, but the center will still jiggle slightly.

Remove the pan from the oven and let it cool to room temperature before transferring to the refrigerator. Store in the fridge until fully chilled.

Prior to serving, add the heavy crea m and powdered sugar to a medium bowl and whisk together until still peaks form. Spoon the whipped cream over the top of the key lime filling. Use a bench scrapper, or an offset spatula to smooth out the top into an even layer.

Run a knife along the edges of the pan, then, using the overhanging parchment paper, gently pull up to remove. Transfer to a cutting board, garnish with lime zest, and cut into 9 equal-sized squares.