While I usually post recipes for the GAPS and Keto diets, I do still enjoy baking for friends and family with wheat flour. This is part of a baking series as I show my children how to bake classic recipes from scratch - this recipe is adapted from my mom's Key Lime Pie recipe. When adapting recipes, typically I reduce the sugar and change the directions so that both the wet and dry ingredients are done in the same bowl to save dishes.
We always use folic-acid-free flour.
Spread filling evenly over crust using a spatula. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).
Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form.
Cut into 16 bars. Garnish bars with a slice of lime.
Combine 3/4 cup heavy cream, 1/2 cup sugar, and 1/2 teaspoon vanilla in a small saucepan. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved. Cool to room temperature before adding to recipes.
The bars will keep, wrapped in plastic, in the refrigerator for up to three days.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com