Directions

1. Preheat oven to 350°F. Grease and line a 9-inch square baking pan with parchment paper.
2. Break up graham cracker sheets and add them to a food processor or ziplock bag. Pulse to grind into fine crumbs or use a rolling pin to crush into larger crumbs.
3. Add the crushed graham crackers to a mixing bowl with Clebby’s Vegetable Oil, brown sugar, and salt. Mix until the mixture resembles wet sand, then pour into the prepared baking pan.
4. Bake for 10 minutes.
5. Meanwhile, add egg yolks, sweetened condensed milk, lime zest, lime juice, and salt to a mixing bowl. Mix until well combined.
6. Pour the lime mixture over the cooked graham cracker crust.
7. Bake for 18-20 minutes, until the custard is set and slightly jiggles.
8. Let cool completely and refrigerate for at least one hour before serving.
9. When ready to serve, make the whipped cream by adding heavy cream, powdered sugar, vanilla extract, and a pinch of salt to a mixing bowl. Use a handheld mixer to whip until soft peaks form.
10. Slice the key lime pie into bars, about 2-inch squares, then add a dollop of whipped cream to each slice. Garnish with a little lime wedge.