Key Lime Pie Bars with Condensed Milk

Instructions:

1. Preheat the oven to 350°F (180°C) and line your pan with parchment paper, leaving an overhang on the sides. Note: This sling allows you to lift the whole block out for clean cutting.
2. Mix the graham cracker crumbs, granulated sugar, sea salt, and melted butter in a bowl until the texture resembles wet sand.
3. Press the mixture firmly into the bottom of the prepared pan. Press until the layer is even and compacted.
4. Bake the crust for 10 minutes until the kitchen smells like toasted honey and the edges are slightly darkened.
5. Whisk the 28 oz of sweetened condensed milk with the 4 egg yolks in a large bowl until the color is pale and uniform.
6. Stream in the 0.75 cup of Key lime juice and 1 tbsp of zest, whisking gently. Note: You will notice the mixture begin to thicken almost immediately.
7. Pour the filling over the warm crust and smooth the top with a spatula.
8. Bake for 15 minutes until the center has a slight jiggle but the edges are set.
9. Cool completely on a wire rack for one hour, then refrigerate for at least three hours.
10. Whip the heavy cream and powdered sugar until stiff, velvety peaks form, then spread over the chilled bars.