There are a few different people in this world.

Those who like sweet and those who like salty.

I think you can guess which one I am.

Mikey is a salty person all the way…

Unless key lime  is involved.

The only time he wants to order dessert is if there is key lime pie on the menu.

This is sad for me though, because I don’t love key lime pie.

I like it, but not really.

I eat it because it is dessert and sweet and sometimes you can’t be picky.  Plus, I’ll eat anything if you tell me it’s dessert.

I will eat it and enjoy it, but then I want to know where the salted caramel cheesecake is at.

Typically when I make a dessert I try to send it away as fast as possible so I don’t eat it all.

Not the case here.  Mikey and I switched roles.  I actually caught him grabbing for these on multiple occasions, which never happens.

I will side with him on these and say that the crust on these bars was one of the best graham cracker crusts I’ve ever had.

It was sweet and salty and a little nutty from the added pistachios.

If you are a key lime fan, I can guarantee you will die for these bars.

The crust alone will have you sneaking back for more!

P.S. Try to buy shelled pistachios…your fingers will thank you.

Recipe: Key Lime Bars with Pistachio-Graham Crust

Crust:

4 Tablespoons Unsalted Butter, Melted

2/3 Cup Shelled Pistachios

1 Cup Graham-Cracker Crumbs

1/4 Cup Sugar

1 Tablespoon Grated Lime Zest

Filling:

2 Large Egg Yolks

1 Can (14 oz) Sweetened Condensed Milk

1/2 Cup Fresh Lime Juice

Directions:

Preheat oven to 350 Degrees.

Line an 8×8 pan with parchment paper and set aside.

In a food processor, pulse together pistachios, graham cracker crumbs, lime zest and sugar.  Once blended, add melted butter and pulse until combined.

Press pistachio mixture into lined pan and bake for about 8-10 minutes.  Cool crust for about 30 minutes.

For the filling, whisk together eggs, sweetened condensed milk and lime juice.  Pour mixture into cooled crust and spread out to edges.

Bake in oven about 15 minutes, or until the filling is settled.  Remove from oven and let cool. Pull parchment out and place bars on a cutting board.  Slice with a serrated knife, wiping with a damp cloth between each slice. Serve and enjoy!