2bleu's Key Lime Pie Bars
We've taken several Key Lime pie recipe's, and adapted them to fit our tastes, it's less tart, but still tangy. Does not include 4 hr chill time. You can use regular sugar and regular sweetened condensed milk if you like.
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INGREDIENTS
NutritionCrust
- 1
- 1⁄2cup sliced almonds
- 1
- 6
- 4tablespoons Splenda sugar substitute
Bottom Layer
- 8ounces reduced calorie cream cheese
- 14ounces fat-free sweetened condensed milk
- 1⁄2cup lime juice
- 3large egg yolks
Top Layer
- 14ounces fat-free sweetened condensed milk
- 1⁄3cup lime juice
- 2teaspoons vanilla extract
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DIRECTIONS
- CRUST: Preheat oven to 350°F Blend granola and almonds in a food processor until coarsely ground. Add graham cracker crumbs, melted butter, and sugar. Mix to blend well. Press the mixture (save 1/4 cup of crumbs for a deco topping, if desired) into a 9x13 baking dish. Bake for 10 minutes, until crust is golden brown. Remove from oven and let cool.
- BOTTOM LAYER: Mix well (using a blender, food processor, or hand mixer) all bottom layer ingredients to blend. Pour into the pie crust. Bake 20-25 minutes, or until mixture sets. Cool to room temperature.
- TOP LAYER: Mix top layer ingredients in a mixing bowl. Pour over the cooled baked layer spreading out evenly and smooth over the top. Cover and refrigerate, at least 4 hours. If you saved some graham cracker/granola topping, sprinkle over top just before serving.
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