Two Layer Key Lime Pie
(I talked about this recipe here)
for the crust:
3/4 cup plain granola (with no dried fruit)
3/4 cup graham cracker crumbs (about 6 whole crackers)
1/4 cup butter, melted
3 tablespoons granulated sugar
for the first layer:
14 ounces sweetened condensed milk
1/2 cup fresh Key lime juice (or regular lime juice, if you lack the patience to squeeze those tiny Key limes)
3 large egg yolks
for the second layer:
8 ounces cream cheese, softened
1/2 cup sweetened condensed milk
1/4 cup Key lime juice (or regular lime juice)
2 tablespoons granulated sugar
1 teaspoon vanilla
lime zest (optional)
to make the crust:
Preheat oven to 350.
Blend granola in a food processor or blender until coarsely ground.
Transfer granola to a bowl, and mix in graham cracker crumbs, butter, and sugar.
Press crumb mixture over the bottom and up the sides of a 9-inch pie plate to form a crust.
Bake until golden brown, about 8 minutes.
Remove from oven and cool to room temperature.
to make the first layer:
Reduce oven temperature to 300.
Whisk together condensed milk, lime juice, and egg yolks in a bowl.
Pour into pie crust.
Bake until custard is set, about 25 minutes.
Cool to room temperature.
to make the second layer:
Using an electric mixer, beat cream cheese with condensed milk, lime juice, and sugar in a large bowl.
Pour over custard layer and use a spatula to smooth the top.
Cover and chill until firm, at least 4 hours.
Sprinkle lime zest over the top, if desired.
makes 8 servings
source: Bon Appetit RSVP section - Keylime Bistro, Captiva Island Inn