Key Lime Bars with Pistachio Graham Cracker Crust and Blueberry Compote
Whoops, it’s May already.
Tons of work, the NBA finals, and my own workout/basketball shenanigans have absorbed the last two months, so I’ve been slacking on all things baking and crafts. I did, however, manage to dedicate this past Saturday evening to baking after being inspired by the dessert I had a couple weeks ago at one of my favorite restaurants in West LA. I’m not a huge key lime pie fan, but the key lime pie bar with blueberry compote at Nook was simply splendid. I found tons of key lime recipes online, but one recipe had two things the others didn’t – pistachios and Martha Stewart. I also sourced the blueberry compote companion from a pancake recipe of hers.
After one trip each to Target and the market, I realized I didn’t have any parchment paper nor enough limes. During my third lap to the store, I decided an 8″x8″ square pan was just not going to be enough key lime bars to share – especially considering it’s another one of Kevin’s favorite desserts. Being the brilliant pseudo-pastry chef that I am, I eyeballed extra of each ingredient when making the crust to fill a 9″x12″ pan, and then discovered I had neglected to buy double the ingredients for the filling. It looked like a sad little puddle of tart creaminess in a huge desert of crust. After a frazzling total of four (yes, four) trips to the market, I finally had all the ingredients I needed only to realize I was supposed to bake the crust BEFORE I put the filling in it. MEGA. FAIL. At that point, I had conceded that this officially was my first baking disaster and decided to just finish it out like the champ I had so hoped to be.
Despite the mishaps, I think they still turned out halfway decent. The crust was still crusty and solid, and everything seemed to have baked evenly.
Here is the recipe (with photos from the time I appropriately doubled the recipe)!
INGREDIENTS:
For the Blueberry Compote
DIRECTIONS:
- Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
In a food processor, finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.- In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
- Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.
- Make the compote: Heat blueberries, lemon juice, and salt in a saucepan over medium heat until berries begin to burst, 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon, 6 to 8 minutes. Transfer to a bowl, and stir in blackberries.
- Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in 1 tablespoon batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in oven while you cook remaining batter. Serve with compote.
