Key lime pie bars with pretzel-graham crust and sour cream whipped cream

Preheat the oven to 350.

Pulse the salted pretzels in a food processor until mostly sandy with some coarse pieces; set aside in a bowl.

Pulse the graham crackers to sand, add the pretzels back with the sugar and the stick of butter, and pulse until it comes together like wet sand.

Line the square pan with parchment overhanging on both sides; press the crust in firmly with a measuring cup.

Bake the crust at 350 for 10 minutes.

Separate the eggs, keeping the yolks.

Combine the yolks well with the sweetened condensed milk, then add the lime juice and zest.

Pour the custard over the crust and bake at 350 for about 30 to 35 minutes.

Cool completely on the counter, then refrigerate, ideally overnight, until completely cold before cutting.

Whip the heavy cream until it starts to thicken, add the powdered sugar and whisk to stiff peaks without taking it to butter; mix in the sour cream.

Spread the whipped cream evenly over the bars and cut, cleaning the knife between cuts.

Dust lightly with powdered sugar and serve with edible flowers.