Can we just talk for a second about maternity jeans? I love them...maybe a little too much. It's like wearing jeans that have a yoga pant elastic band at the top. But you can't see that wonderful hidden band so they just look like regular jeans. It means you never feel like your jeans are too tight on you and you don't have to worry about unbuttoning after a big meal. I may never go back to regular jeans, like ever.
And it's a good thing I've got that elastic band waist around my belly because I've definitely been indulging in some of the foods I normally would try to eat in moderation. I figure I have no control over my growing belly, so I might as well enjoy some of my favorite sweets for the next couple of months before the baby comes and I go to work on my post baby bod! Hello ice cream sundaes!! The other day I saw a bag of key limes in Whole Foods and I just couldn't resist. I love key lime season and key lime pie bars are the perfect way to enjoy the pie in individual squares. Yummy!
Key Lime Pie Squares
1 cup graham cracker crumbs
6 tablespoons sugar
5 tablespoons unsalted butter, melted
4 ounces cream cheese, softened
1 tablespoon lime zest
pinch of salt
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1/2 cup key lime juice
Preheat oven to 325 degrees. Line an 8-inch square pan with foil. Lightly coat with non-stick spray. Combine graham cracker crumbs, sugar and melted butter until evenly moistened, and then press the crumbs evenly into the bottom of the pan. Bake until golden brown around the edges, about 10-12 minutes.
Stir together the cream cheese, lime zest and salt. Add the sweetened condensed milk and whisk until no lumps remain. Whisk in the egg yolks and then the lime juice. Pour the filling into the crust and smooth the top with a rubber spatula. Bake until the filling is set and the edges slightly pull away from the sides of the pan, about 18 - 20 minutes. Remove from oven and cool to room temperature, then refrigerate at least 2 - 3 hours, or preferably overnight.
When ready to serve, lift the bars from the pan using the foil overhang. Cut into 16 squares. Garnish with coconut or whipped cream, if desired.