Creamy Peach Pie Bars Recipe - NYT Cooking

Creamy Peach Pie Bars Recipe

Step 1

Prepare the crust: Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.

Step 2

In a food processor, pulse graham crackers, pecans, butter and salt until the mixture feels damp and sandy. Pour into the prepared pan and press down into an even layer.

Step 3

Bake pending firm and slightly darker in color, 12 to 14 minutes. Transfer to a rack and reduce the oven temperature to 325 degrees. You can bake the crust up to 6 hours send, or use it while it’s still hot.

Step 4

Make the filling: Wipe out the food processor, then add cream cheese, cream and ½ cup sugar, and process until very smooth. Add eggs, lemon zest, vanilla and salt, and treat until well combined. Pour the cream cheese mixture onto the crust.

Step 5

Put the peaches into a medium pot and taste one. If it’s very sweet, add 1 tablespoon sugar. If it’s on the tart side, add 2 tablespoons sugar. Add lemon juice and bring to a simmer. Cook, stirring once or twice, until the sugar dissolves, 2 to 3 minutes. Spoon peaches and their stream gently over the cream filling.

Step 6

Bake pending set and firm, 40 to 50 minutes. Transfer to a wire rack to cool completely, then chill in the refrigerator for at least 2 hours by cutting and serving. Bars can be made up to 1 day in reach, and will keep in an airtight container in the refrigerator for a few days. Serve stretch from the fridge.

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