Pioneer Woman Key Lime Pie Bars Food

CLASSIC KEY LIME PIE

Steps:

• Preheat the oven to 350 ̊. For the crust: Combine the graham crackers and granulated sugar in a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse until the crumbs are well coated and stick together when pinched. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until just set, about 10 minutes. Set aside to cool slightly, about 10 minutes.
• For the filling: Whisk the egg yolks, condensed milk, lime juice and lime zest in a medium bowl until combined. Pour the filling into the crust and bake until the center is set but still slightly jiggly, about 15 minutes. Let cool for 30 minutes, then refrigerate until chilled, at least 1 hour.
• Before serving, beat the heavy cream and powdered sugar in a large bowl with a mixer on medium speed until soft peaks form. Spread on the pie and garnish with lime zest.

NO-BAKE KEY LIME PIE

Steps:

• For the crust: Place the graham crackers and brown sugar in the bowl of a food processor. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the crumbs until they are the texture of coarse sand. Transfer to a deep 9-inch pie plate. Using the bottom of a measuring cup, press the crust into the bottom and up the sides of the pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.
• For the filling: In the bowl of a stand mixer using a whisk attachment (or using a hand mixer with beater attachments), whisk the heavy cream to stiff peaks. Transfer to another bowl and set aside.
• In the same stand mixer bowl, place the sweetened condensed milk, cream cheese and lime zest. Using the paddle attachment, beat on medium-high speed until smooth and well mixed, about 2 minutes, scraping down the sides and bottom of the bowl as needed. Turn the mixer to low speed and slowly add the key lime juice. Increase the speed to medium and mix until well combined. Remove from the stand mixer and gently fold in the whipped cream.
• Transfer the filling to the pie crust and smooth into an even layer. Refrigerate for 12 hours.
• Serve topped with additional whipped cream and lime zest.

KEY LIME PIE CHEESECAKE BARS

Steps:

• Preheat the oven to 350 ̊. Place a 9-by-13-inch baking pan of hot water on the bottom oven rack. For the crust: Line a second 9-by-13-inch baking pan with foil and coat with cooking spray. Pulse the graham crackers in a food processor until fine crumbs form. Pour in the butter and pulse until the crumbs are well coated and stick together when pinched. Press evenly into the bottom of the prepared pan.
• For the filling: Beat the cream cheese, granulated sugar, lime juice and vanilla in a large bowl with a mixer on medium speed until smooth and light, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the sour cream and beat until just incorporated, 1 minute.
• Pour the filling over the crust and smooth the surface. Bake until the center is just set but still slightly jiggly, about 45 minutes. Turn off the oven and leave the bars in the oven with the door closed for 10 minutes. Open the door halfway and leave the bars in the oven until firmly set around the edges and barely jiggly in the center, about 10 more minutes. Remove from the oven and let cool to room temperature, about 30 minutes, then refrigerate until cold, at least 1 hour and up to 24 hours.
• When ready to serve, remove the bars from the pan and peel off the foil. Cut into pieces and generously dust with powdered sugar.

NO-BAKE KEY LIME CHEESECAKE BARS

Steps:

• Make the crust: Line a 9-by-13-inch baking dish with foil, leaving an overhang. Put the butter and chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted and smooth. Pulse the cookies with the sugar in a food processor until finely ground. With the motor running, pour in the warm melted chocolate mixture and process until combined. Press the crumb mixture into the bottom of the prepared pan and refrigerate while you make the filling.
• Make the filling: Warm the lime juice in a small saucepan over low heat; whisk in the gelatin and sugar until completely dissolved, then remove from the heat and let cool slightly. Beat the cream cheese in a large bowl with a mixer on high speed until smooth and fluffy, about 4 minutes. Add the sweetened condensed milk and beat until smooth. Beat in the gelatin mixture and vanilla. Spread in the prepared crust and refrigerate until firm, at least 4 hours or overnight. Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring, until smooth. Drizzle over the cheesecake and refrigerate until ready to serve. Remove from the pan using the foil handles and slice into bars. Photograph by Johnny Miller

INDIVIDUAL KEY LIME PIES

Steps:

• For the lime curd: Combine the lime juice, sugar and butter in a medium saucepan and cook on a low flame until the butter melts. Beat the eggs, add to the saucepan and stir until combined. Bring to a simmer. Stir constantly and cook until the mixture is a thick and creamy consistency, 5 to7 minutes. Pass through a mesh strainer. Chill for 2 hours in the fridge.
• For the crust: Add the sugar and graham crackers to a food processor. Pour in the melted butter and pulse to combine.
• For the topping: Whip the cream with the sugar until stiff.
• To assemble, layer the crumb mixture into the bottom of a serving cup, followed by the lime curd. Top with the whipped cream mixture and garnish with lime zest.

KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Crush the graham crackers in a food processor or a resealable plastic bag. Pour them into a bowl and stir in the melted butter and sugar. Press the mixture into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool slightly.
• For the filling: Mix the condensed milk, lime zest, lime juice and egg yolks in the bowl of a mixer and mix on high until smooth and thick.
• Pour the mixture into the crust and bake for 15 minutes. Allow to cool, then refrigerate for at least 1 hour -- more if possible.
• Serve with whipped cream.