Ingredients
-
3/4
-
3/4
-
1/4
-
3
-
1
-
1/2
-
3
-
1
-
1/2
-
1/4
-
-
-
-
-
Directions
Two-Layer Key Lime Pie,I have a good friend that loves Key Lime Pie. I saw this in the current issue of “Bon Appetit” and immediately baked one up for her. She was not dissapointed. She said this version was one of the best she’s ever tasted! I agree.,Yummy pie-we chose it to use up some leftover granola cereal. We used a spring form pan as mentioned in another review and it turned out wonderful. Just the right balance of sweet and tart. The kids loved the layers. Thank you!,I have made this pie several times and it is always a big hit, especially at a summer picnic or BBQ and sipping on a traditional margarita. Simply delicious! If you’re serving it to your guests outside on a hot summer day, do make sure it is completely chilled (the 4 hours AT LEAST) because it will start separating in the heat.
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Using on/Off Turns, Blend Granola in a Food Processor Until Coarsely Ground. |
|
3
Done
|
Transfer Granola Into a Mixing Bowl. |
|
4
Done
|
Add Cracker Crumbs, Melted Butter, and Sugar. |
|
5
Done
|
Press the Mixture Into a 9-Inch Diameter Deep Dish Glass Pie Plate. |
|
6
Done
|
Bake For 8 Minutes, or Until Crust Is Golden Brown. |
|
7
Done
|
Remove from Oven and Let Cool Completely. |
|
8
Done
|
Turn the Oven Down to 300. |
|
9
Done
|
Meanwhile, Whisk Condensed Milk, Lime Juice and Egg Yolks in a Bowl to Blend. |
|
10
Done
|
Pour Into the Pie Crust. |
