Two Layer Key Lime Pie

[A_nony_mouse]

Two Layer Key Lime Pie

CRUST

¾ c granola (no raisins or other fruits)
¾ c graham cracker crumbs (about 6 whole graham crackers)
½ stick unsalted butter, melted
3 tlbs sugar
¼ c chopped pecans (optional)

BAKED LAYER

1 14oz can sweetened condensed milk
½ c Key Lime juice or lime juice
3 large egg yolks

CHILLED LAYER

1 8oz pkg cream cheese (room temperature)
½ c sweetened condensed milk
½ c Key Lime juice or lime juice
2 tlbs sugar
1 ts vanilla extract

Sweetened Whipped Cream

For Crust: Preheat oven to 350ˆ. Using on/off turns blend granola in food processor until coarsely ground. Tranfer granola to a medium bowl. Mix in graham cracker crums, melted butter sugar and pecans. Press crumb mixture over bottom and up sides of 9 in diameter deep dish pie dish. Bake until crust is golden brown, about 15 minutes. Reduce oven to 300ˆ. 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 sweetened milk, lime juice, sugar and vanilla in a large bowl. Pour over cooled baked layer and smooth top. Cover and chill until firm, at least 4 hours. (Can be made 1 day ahead, keep refridgerated.

Pipe sweetened whipped cream decoratively around edges of pie.

I love key lime pie...I will let you know if this is as good as it sounds.
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Have a mice day.

[Holly]

How can anything with sweetened condensed milk be bad?
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