We love key lime pie. I found this recipe in the April/May issue of Taste of Home. It will be a nice addition to some of our spring and summer parties.
1 1/4 C. all purpose flour
30 vanilla wafers, broken into pieces
1/2 C. confectioners sugar
1/2 C. chopped pecans
3/4 C. cold butter, cubed
Cream cheese layer
1 8oz. package cream cheese, softened
1/4 C. sugar
2 tbsp. 2% milk
1 tsp. vanila
Key lime layer
1 1/2 C. sugar
1/4 C. all purpose flour
4 large eggs
1/2 C. Key lime juice
Additional confectioners sugar
Preheat oven to 350 degrees. 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.
Press into an ungreased 13x9in baking dish. Bake 15-18 minutes or until lightly browned. Cool on a wire rack.
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; whixk in eggs and Key lime juice. Gently pour mixture over cream cheese layer.
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 additiona confectioners sugar.
