Ingredients: |
Ingredients: ½ cup granola (no raisins or other dried fruit) (See below note)
¾ cup graham cracker crumbs
¼ cup unsalted butter, melted
3 T. sugar
1 (14 oz.) package of cream cheese, room temperature
½ cup sweetened condensed milk
¼ cup fresh key lime juice or lime juice
2 T. sugar
1 tsp. vanilla extract
Sweetened whipped cream (see Graeter's whipped cream recipe)
|
Directions: |
Directions:For Crust: Preheat oven to 350º. Using on/off turns, blend granola in processor until coarsely ground. Transfer granola to medium bowl. Mix in graham cracker crumbs, melted butter & sugar. Press crumb mixture over bottom & sides of 9" deep glass pie dish. Bake until crust is golden brown (8 minutes). Reduce oven temperature to 300º. Remove crust from oven. Cool completely. For Baked Layer: Whisk condensed milk, lime juice, & egg yolks in medium bowl to blend. Pour into pie crust. Bake until custard is set (25 minutes). Cool to room temperature. For Chilled Layer: Using electric mixer, beat cream cheese, condensed milk, lime juice, sugar & vanilla in large bowl. Pour over cooled baked layer; smooth top. Cover. Chill until firm at least 4 hours. (Can make a day ahead; keep refrigerated.) Spoon sweetened whipped cream decoratively around edges of pie. Cut and serve. |
Personal
Notes: |
Personal
Notes: This is an amazing key lime pie. I have never used granola in the crust. I double the graham cracker crumbs, add 1 tsp. cinnamon & add butter until it gets to the texture it needs to be to stick together in a pie crust. I usually use fresh limes, but bottled key lime juice will also work & is easier. This pie usually gets amazing reviews!!
|
This recipe for Two-Layer Key Lime Pie is from