I love Key lime pie, but sometimes people don’t want a whole slice of it. These bars are as creamy and zesty as the pie and also freeze well, so I can keep a stash for times when I need a tart treat.
—KRISTINE STATON BROOMFIELD, CO
PREP: 25 MIN. + COOLING • BAKE: 35 MIN. + CHILLING • MAKES: 3 DOZEN
1 1/4 cups all-purpose flour
30 vanilla wafers, broken into pieces
1/2 cup confectioners’ sugar
1/2 cup chopped pecans
3/4 cup cold butter, cubed
CREAM CHEESE LAYER
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons 2% milk
1 teaspoon vanilla extract
KEY LIME LAYER
1 1/2 cups sugar
1/4 cup all-purpose flour
4 eggs
1/2 cup Key lime juice
Additional confectioners’ sugar
1. Preheat oven to 350°. In a food processor, combine flour, wafers, confectioners’ sugar and pecans; cover and process until nuts are fine. Add butter; cover and pulse until crumbly.
2. Press into an ungreased 13x9-in. baking dish. Bake 15-18 minutes or until lightly browned. Cool on a wire rack.
3. In a small bowl, beat cream cheese, sugar, milk and vanilla until blended; spread over crust to edges of pan. In another small bowl, combine sugar and flour; whisk in eggs and lime juice. Gently pour over cream cheese layer.
4. Bake 20-25 minutes longer or until filling is set. Cool on a wire rack. Refrigerate 1 hour or until chilled. Cut into bars. Just before serving, sprinkle with additional confectioners’ sugar.