Key Lime Pie Squares

One would be hard pressed not to understand the magnitude of the terrible situation due to Hurricane Irma.
This is unreal.
My hubby is glued to the TV. The weather junkie that he is keeps him going for marathon viewing sessions.
It's so hard to wrap one's mind around what is happening.
Such destruction.
Mass evacuations.

I applaud all the first responders and volunteers who are heading into the disaster instead of fleeing from it. There was just a snippet on the news about how so many states are sending out electrical workers etc to help the local companies get things done when it is safe to do so.

Everyone knows someone affected by Irma.
Keeping everyone in my thoughts.

Ingredients:

Crust

2 Cups Gingersnap cookies (finely crushed)

3 Tbsp butter (melted)

Filling

4 oz Cream cheese (softened)

4 Egg yolks

14 oz Sweetened condensed milk

½ Cup Key lime juice

2 Tsp lime zest

Directions:

1. Preheat oven to 350

2. Line 9x9 baking pan with aluminum foil, spray with cooking spray

3. Mix cookie crumbs with butter

4. Press crumbs into bottom of pan

5. Bake crust for 10 minutes

6. Beat cream cheese until smooth

7. Beat in egg yolks

8. Beat in sweetened condensed milk, lime juice, and zest

9. Pour into crust

10. Bake 15-20 minutes, or until sides start to brown

11. Cool to room temperature

12. Chill in the refrigerator for at least 2 hours

Print

Adapted from: Sally's Baking Addiction

Crust Ingredients

Filling Ingredients

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