Mini KeyLime Bars

This is a huge recipe that will feed a crowd, but don't let that intimidate you, it's really easy!  The powdered milk in the whipped cream will help it hold up for a little while, but I wouldn't top them with the whipped cream until the day before; the bars themselves can me made up to 3 days in advance.

Mini Key Lime Bars

Ingredients

• 3 graham cracker crusts
• 16 Tbsp. (2 sticks) butter, melted
• 12 egg yolks
• 4 14 oz. cans condensed milk
• 2 cups key lime juice
• 2 cups cream
• 1/2 cup powdered sugar
• 1/4 cup powdered milk
• 1 tsp. vanilla

Makes 48 bars
Cook time: 35 minutes

Preheat oven to 350 and line a 12"X18" rimmed baking sheet with parchment paper (it is best to line one strip lengthwise and two strips crosswise, this will make it easier to pull the bars out later).
Crumble up the pie crusts and mix together with melted butter.  Press crumbs into  your rimmed baking sheet.  Bake for 10 minutes.
Meanwhile, mix together the egg yolks, condensed milk, and key lime juice.  Pour mixture over graham crust.  Bake for 25 minutes.   Set aside to cool.
Once key lime pie is cooled, whip cream with powdered sugar, powdered milk, and vanilla.  Spread whipped cream over pie and and refrigerate until set up.
Allow at least  few hours before trying to cut into the pie.  Being very gentle, remove pie from pan, this is where the parchment paper will help; don't pick straight up or you will break the crust, but gently slide the pie onto a counter or cutting board.
Using a sharp knife, cut 8 slices along the long side and six slices along the short side.  This will give you 48 key lime pie bars.  Refrigerate until ready to serve.