Finish Line Pie Bars Recipes

EVERY FLAVOR THANKSGIVING PIE BARS

Steps:

• For the pie dough layers: Preheat the oven to 350 degrees F.
• Roll 1 sheet of pie dough out on a lightly floured work surface into an 8 3/4-by-12 3/4-inch rectangle, trimming and squaring off the edges as needed. Transfer to a parchment-lined baking sheet and prick all over with a fork. Top with another layer of parchment and another baking sheet; this will keep the dough from rising when baking. Bake until the dough is just starting to brown and cook through, 10 to 14 minutes. Remove the top baking sheet and parchment, then continue to bake the crust until golden brown, 3 to 5 minutes more. Transfer to a wire rack to cool. Repeat with the remaining 2 pieces of pie dough.
• For the pecan pie layer: Meanwhile, whisk together the brown sugar, corn syrup, melted butter, vanilla, salt and eggs in a large bowl until smooth and combined, then stir in the chopped pecans. Set aside.
• For the pumpkin pie layer: Whisk together the pumpkin puree, cream, granulated sugar, vanilla, cinnamon, nutmeg, salt and eggs in another large bowl until smooth and combined. Set aside.
• For the apple pie layer: Toss together the sliced apples, granulated sugar, melted butter, flour, lemon juice, cinnamon and salt in a third large bowl until well combined. Set aside.
• For the crumb topping: Whisk together the flour, brown sugar, cinnamon and salt in a medium bowl until combined. Stir in the butter until the flour mixture is completely moistened and starts to clump together. Set aside.
• For the assembly: Spray a 9-by-13-inch baking dish generously with cooking spray and line with aluminum foil, leaving a 2-inch overhang on both longer sides. Spray the lined pan again with cooking spray. Lay 1 sheet of cooked pie dough in the bottom of the pan, then top with the pecan pie filling, using an offset spatula to spread the filling all the way to the edges of the dough. Add another layer of pie dough, then spread with an even layer of the pumpkin pie filling. Place the third and final piece of pie dough on top, then evenly spread with the apple pie filling. Sprinkle the crumb topping evenly over the top.
• Bake until the edges and crumb topping are golden brown and the center is set, 1 hour to 1 hour 10 minutes. Cool completely in the pan, about 2 hours. Once cool, run an offset spatula around the edges of the pan, then use the foil overhang to lift the bars out onto a cutting board. Cut into 12 squares and serve.

KEY LIME PIE CHEESECAKE BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Place a 9-by-13-inch baking pan of hot water on the bottom oven rack.
• Line a second 9-by-13-inch baking pan with foil, leaving an overhang around the edges, 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 foil-lined pan.
• For the filling: Add the cream cheese, granulated sugar, sour cream, lime juice, vanilla and eggs to the food processor (no need to clean it first). Process until smooth, using a spatula to scrape the sides as needed.
• Pour the filling over the crust and smooth the surface. Bake on the center rack until the center is just set but slightly jiggly, about 45 minutes. Turn off the oven and leave the pan in the oven with the door closed for 10 minutes. Open the door halfway and leave the pan in the oven until the cheesecake is firmly set around the edges and very slightly 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, lift the cheesecake out of the pan using the foil overhang. Cut into 12 large pieces (or 24 small pieces if preferred) and place on a serving platter. Generously dust with powdered sugar and grate over lime zest.

MIXED BERRY PIE BARS

Steps:

• Butter baking pan and line with parchment, leaving a 1" overhang on both long sides. Roll out 1 disc of dough on a lightly floured work surface to a 13" square. Roll dough loosely around rolling pin, then unfurl into baking pan. Gently lift and settle dough into bottom and up sides of pan. Trim any excess dough that extends past top lip of pan. Chill.
• Roll out second disc to a 13" square. Transfer to parchment or a large cutting board. Using a ruler or straight edge, cut dough into 10 (1"-wide) strips for lattice, or use a round cookie cutter or glass to cut into circles. Chill both crusts while you prepare the filling.
• Place racks in center and bottom of oven; preheat to 425°F. Place a rimmed baking sheet on bottom rack to preheat.
• Bring berries, preserves, cornstarch, lemon juice, and salt to a simmer in a small saucepan over medium heat and cook, stirring frequently to avoid scorching, until berries are broken down and mixture has thickened, about 7 minutes. Transfer to a large heatproof bowl and chill 15 minutes.
• Pour cooled berry mixture evenly over bottom crust. Arrange strips in a lattice pattern or overlap circles on top. Fold excess dough from top lip of pan down over itself to create a border. Crimp slightly, if desired. Chill 15 minutes. Beat egg and milk in a small bowl, if using.
• Brush top crust with egg wash and sprinkle with sugar, if using. Transfer baking pan to preheated baking sheet. Bake bar until crust begins to turn golden, about 25 minutes. Rotate sheet, move to center rack, and reduce oven temperature to 350°F. Continue baking, covering loosely with foil if crust gets too dark, until crust is golden brown and thickened juices are bubbling, 30-35 minutes more. Let cool completely on a wire rack. Lift bar out of pan using parchment overhang and cut into 16 squares.
• Do Ahead
• Bars can be made 3 days ahead; store in an airtight container at room temperature.

LEMON CREAM PIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, oil, and sugar in a bowl. Pat into a 9x13-inch baking pan.
• Bake in the preheated oven until golden around the edges, about 20 minutes. Cool on a wire rack.
• Meanwhile, beat sweetened condensed milk, eggs, lemon juice, sugar, lemon zest, and baking powder together until just blended. Pour over the cooled crust.
• Return to the oven and bake until the filling is set, 13 to 17 minutes. Cool on a wire rack.
• Refrigerate for at least 2 hours before cutting into 24 bars.