Easy 5-Ingredient Key Lime Pie Bars

Pastry chefs in fancy restaurants across the country love crumbling baked cookies into their pie crusts. While these yummy squares are more family friendly than fancy, our version of the crumbled-cookie crust is just as delish!

Ingredients:

1        roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

1        container (16 oz) frozen whipped topping, thawed

2        cans (14 oz each) sweetened condensed milk (not evaporated)

3/4     cup lime juice, and 2 tablespoons grated lime peel from 5 to 6 large limes

2        containers (6 oz each) Yoplait® Original Key lime pie yogurt

Directions:

• 1 Heat oven to 350°F. Cut dough into 1/2-inch slices; place slices on ungreased large cookie sheet. Bake 18 to 20 minutes or until golden. Cool completely, then break cookies into gallon-size resealable food-storage plastic bag. Seal bag, and finely crush cookies with rolling pin.
• 2 Pour finely crushed cookies into large bowl; stir in 1 cup of the thawed whipped topping. Press mixture into ungreased 13x9-inch (3-quart) glass baking dish.
• 3 In large bowl, mix condensed milk and lime juice; beat with electric mixer on medium speed until thick and smooth.
• 4 Fold remaining whipped topping and yogurt into milk mixture. Spoon onto cookie crust. Top with grated lime peel. Cover and refrigerate about 8 hours or until completely set. Cut into 5 rows by 4 rows. Cover and refrigerate leftovers.

Expert Tips:

If using a stand mixer, "pulse" the mixer in the beginning to avoid splashing lime juice out of the bowl.
When grating lime peel, wash and dry the fruit well first. As you grate the peel, use a light hand to remove just the flavorful colored part of the peel, not the bitter white "pith."

Source: pillsbury.com

Key Lime Pie Bars

A crunchy crumb crust combined with a cool, creamy filling and zesty lime flavor is the perfect recipe for a hot summer day.

Ingredients:

For the Crust:

5 ounces animal crackers
3 tablespoons light brown sugar
Pinch of salt
4 tablespoons unsalted butter, melted and cooled slightly

For the Filling:

2 ounces cream cheese, at room temperature
1 tablespoon grated lime zest
Pinch of salt
1 (14-ounce) can sweetened condensed milk
1 egg yolk
½ cup Key lime juice

For the Garnish:

¾ cup shredded coconut (sweetened or unsweetened), toasted

Directions:

1. Preheat oven to 325 degrees F. Line an 8-inch square baking pan with foil, allowing the extra foil to hang over the edges of the pan. Lightly coat with non-stick cooking spray; set aside.
2. Make the Crust: Process the animal crackers in a food processor until finely ground, about 10 seconds. Add the brown sugar and salt and pulse a few times to combine. Drizzle the melted butter over the crumbs and pulse until the crumbs are evenly moistened, about 10 pulses. Press the crumbs evenly into the bottom of the pan. Bake until golden brown, 18 to 20 minutes. Place the pan on a wire rack while you prepare the filling.
3. Make the Filling: Stir together the cream cheese, lime zest and salt in a medium bowl. Add the sweetened condensed milk and whisk until completely incorporated and no lumps remain. Whisk in the egg yolk, then add the lime juice and whisk gently until incorporated.
4. Pour the filling into the crust and smooth into an even layer. Bake until the filling set and the edges are beginning to pull away slightly from the sides of the pan, 15 to 20 minutes. Place the pan on a wire rack and cool to room temperature, 1 to 2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours or overnight.
5. When ready to serve, run a paring knife around the edges of the pan and lift the bars from the pan using the foil overhangs. Cut into 16 squares and sprinkle with toasted coconut, if desired. Leftovers can be refrigerated in an airtight container for up to 2 days.

Source: browneyedbaker.com