Start with making the crust! Grab a 9x13” baking dish, I prefer glass, and spray it with any cooking oil you like. Set aside. Pre-heat your oven to 350 degrees.

In a pan, add your cup of butter and switch to medium heat. If you have never browned butter before, let this be your crash course! Browning the butter is essentially toasting the milk proteins in the butter an creating the most delicious, caramelly flavor. Keep the butter on medium heat and stir often, if not constantly. After about 4-6 minutes the butter will start to bubble, continue to stir constantly! After another minute or so the bubbles will recede and you will notice a toasty, dark brown butter below. Once you reach this color remove the butter from the heat to prevent burning.

Pour the butter into your mixing bowl and add the graham cracker crumbs and the salt. Mix thoroughly. The consistency here should be loose crumbs that stick together and form a mold when you press them with a spoon. Sometimes the graham cracker crumbs absorb the butter differently depending on how fresh they are. If the crumb mixture seems to moist, as another tablespoon of crumbs, if it appears to dry, add a splash of melted butter.

Transfer this crumb mixture in to your greased baking dish and stick into the preheated oven for 16-18 minutes, until set.

While the crust is baking it is time to work on the filling. Start by jucing your limes, you will likely need10-14 key limes or 6-8 regular sized limes. You will also need 3-4 lemons, but it all depends on size. You can also replace any lime juice with lemon and vice versa if you run out of one!

Start by washing, zesting and then squeezing all of your citrus. Set aside the juice and the zest.

In a large mixing bowl add your egg yolks, sweetened condensed milk and lemon and lime juices all gradually with the mixer on low speed. Once you notice this is fully combined, add your zest.

Once the crust has finished pre-baking pour the filling over top and stick right back in to the oven for about 24-28 minutes. You will know the pie is baked because if you jiggle it, the middle will be set and resist the jiggle.

Once cooked, remove form the heat and let it cool on the counter.

Add the whipping cream to your electric mixer with the stainless steel whisk attachment and whisk on medium speed for 4-6 minutes, until the cream starts to thicken in to a whipped cream. Add the salt and vanilla and give a final whisk. Set this aside.

Putting it all together

Do not put the whipped cream on to the pie until it has cooled completely!! Once it has, add the hipped cream and the remaining zest on top and then let this set in the fridge for a minimum of 2-3 hours for best results.

Slice up and enjoy! Makes 12 large bars or 18 small ones, depending on your style!