Best Two Layer Key Lime Pie Recipes

TWO LAYER KEY LIME PIE

Steps:

• CRUST Preheat oven to 350 F. 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 300 F. Remove crust from oven and cool completely. 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. CHILLED LAYER 1 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. 2 Pipe sweetened whipped cream decoratively around edges of pie.

TWO-LAYER KEY LIME PIE

Steps:

• Preheat oven to 350.
• Using on/off turns, blend granola in a food processor until coarsely ground.
• Transfer granola into a mixing bowl.
• Add cracker crumbs, melted butter, and sugar.
• Press the mixture into a 9-inch diameter deep dish glass pie plate.
• Bake for 8 minutes, or until crust is golden brown.
• Remove from oven and let cool completely.
• Turn the oven down to 300.
• Meanwhile, whisk condensed milk, lime juice and egg yolks in a bowl to blend.
• Pour into the pie crust.
• Bake about 25 minutes, or until the mixture is set.
• Cool to room temperature.
• With an electric mixer, beat cream cheese, condensed milk, lime juice, sugar and vanilla in a large mixing bowl.
• Pour over the cooled baked layer.
• With a butter knife, spread evenly and smooth out the top.
• Cover and refrigerate until firm, at least 4 hours.
• Top with sweetened whipped cream or Cool Whip, if desired.

TWO-LAYER KEY LIME PIE

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.

TWO-LAYER KEY LIME PIE

Steps:

• Preheat oven to 350.
• Using on/off turns, blend granola in a food processor until coarsely ground.
• Transfer granola into a mixing bowl.
• Add cracker crumbs, melted butter, and sugar.
• Press the mixture into a 9-inch diameter deep dish glass pie plate.
• Bake for 8 minutes, or until crust is golden brown.
• Remove from oven and let cool completely.
• Turn the oven down to 300.
• Meanwhile, whisk condensed milk, lime juice and egg yolks in a bowl to blend.
• Pour into the pie crust.
• Bake about 25 minutes, or until the mixture is set.
• Cool to room temperature.
• With an electric mixer, beat cream cheese, condensed milk, lime juice, sugar and vanilla in a large mixing bowl.
• Pour over the cooled baked layer.
• With a butter knife, spread evenly and smooth out the top.
• Cover and refrigerate until firm, at least 4 hours.
• Top with sweetened whipped cream or Cool Whip, if desired.