TWO-LAYER KEY LIME PIE

TWO-LAYER KEY LIME PIE image

Categories Egg

Yield 8

Number Of Ingredients 16

CRUST
3/4 cup granola (with no raisins or other dried fruit)
3/4 cup graham cracker crumbs (from about 6 whole graham crackers)
1/4 cup (1/2 stick) unsalted butter, melted
3 tablespoons sugar
BAKED LAYER
1 14-ounce can sweetened condensed milk
1/2 cup fresh Key lime juice or lime juice
3 large egg yolks
CHILLED LAYER
1 8-ounce package cream cheese, room temperature
1/2 cup sweetened condensed milk
1/4 cup fresh Key lime juice or lime juice
2 tablespoons sugar
1 teaspoon vanilla extract
Sweetened whipped cream

Steps:

FOR CRUST: Preheat oven to 350F. Using on/off turns, blend granola in processor until coarsely ground. Transfer granola to medium bowl. Mix in graham cracker crumbs, melted butter, and sugar. Press crumb mixture over bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until crust is golden brown, about 8 minutes. Reduce oven temperature to 300F. 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, about 25 minutes. Cool to room temperature. FOR CHILLED LAYER: 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 firm, at least 4 hours. (Can be made 1 day ahead. Keep refrigerated.) Pipe sweetened whipped cream decoratively around edges of pie. Cut into wedges and serve.