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Two-Layer Key Lime Pie Recipe

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This recipe for Two-Layer Key Lime Pie, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Kay Kadro
Added: Friday, September 14, 2007


3/4 cup granola (with no raisins or other dried fruit)
3/4 cup graham cracker crumbs (from about 6 graham crackers)
1/4 (1/2 stick) unsalted butter, melted
3Tbsp sugar

3 large egg yolks
1 14-oz. can sweetened condensed milk
1/2 cup fresk Key lime juice or lime juice

1/2 c. sweetened condensed milk
1 8-oz pkg. cream cheese at room temperature
1/4 cup fresk Key lime juice or lime juice
2 Tbsp sugar
1 tsp vanilla extract

Sweetened whipped cream

FOR CRUST: Preheat oven to 350 degrees. Using on/off turns, blend granola in processor until coarsely ground. Transfer granola to medium bowl. Mix in granola, melted butter, and sugar. Press crumb mixture over bottom and up sides of 9" diameter deep-dishglass pie dish. Bake until crust is golder brown, about 8 minutes. Reduce oven temperature to 300 degrees. Remove crust from oven and cool completely.
FOR BAKED LAYER: Whisk condensed milk, lime juice, and egg yolks in medium bowl to blend. Pour into pie crust. Bake until custard is set, about25 minutes. Cool to room temperature.
Using electric mixer, beat cream cheese, condensed milk,lime juice, sugar, and vanilla in large bowl. Pour over cooled baked layer; smooth top. Cover and chill until thoroughly cool. Decorate with whipped cream.




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