Key Lime Pie Bars

Adjust an oven rack to the middle position. Preheat the oven to 325F [165C]. Grease an 8 in [20 cm] square baking pan and line with a parchment sling.

In a medium bowl, mix the graham cracker crumbs and sugar. Add the butter to the crumbs and stir until all the crumbs are coated. Use a measuring cup or spoon to press the crumbs evenly onto the bottom of the prepared pan.

Bake 12 to 15 minutes, until lightly browned and fragrant. Transfer the pan to a wire rack and let cool slightly.

In a large bowl, whisk the egg yolks, lime juice, heavy cream, vanilla, lime zest, salt, and sweetened condensed milk until smooth and fully combined. Add the food coloring (if desired) and stir evenly to distribute. Pour the filling onto the warm crust. Bake 14 to 17 minutes, until the center is set but still a bit wiggly when jiggled.

Transfer the pan to a wire rack and let cool completely. Place the pan in the refrigerator and chill at least 4 hours or overnight. Top the chilled bars with the mint whipped cream, and serve.

In the bowl of a stand mixer fitted with a paddle, beat the cream cheese on medium until smooth. Add the sugar, creme de menthe, mint extract, vanilla, and salt. Beat on low until combined. Increase to medium and beat until smooth. Scrape down the sides of the bowl and switch to the whisk attachment. With the mixer on low, slowly add the heavy cream, whisking until fully combined. Increase the speed to medium-low and beat until stiff peaks form, stopping to scrape down the sides of the bowl as needed, 3 to 4 minutes.