Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Key Lime Pie with Two Layers
Crust:
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¾ cup granola (with no raisins or other fruit) |
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¾ cup graham cracker crumbs |
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¼ cup (1/2 stick) unsalted butter, melted |
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3 tablespoons sugar |
Baked Layer:
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1 (14 ounce) can sweetened condensed milk |
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½ cup fresh Key lime juice or lime juice |
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3 large egg yolks |
Chilled Layer:
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1 (8 ounce) package cream cheese, room temperature |
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½ cup sweetened condensed milk |
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¼ cup fresh Key lime juice or lime juice |
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2 tablespoons sugar |
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1 teaspoon vanilla extract |
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Sweetened whipped cream |
For Crust: Preheat oven to 350. Using on/off turns, blend granola in processor until coarsely ground. Transfer to medium bowl. Mix in graham cracker crumbs, melted butter, and sugar. Press crumb mixture over bottom and up sides of a 9" deep dish pie dish. Bake for 8 minutes. Reduce oven temperature to 300. Remove crust 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. Pipe sweetened whipped cream decoratively around edges of pie, if desired.
NOTE: This is in the April 2004 Bon Appetit and is the recipe for the Key Lime Pie at the Key Lime Bistro on Captiva Island. It was in the RSVP section that month. I did not have fresh Key lime juice, so I just used Real Lime when I made it today. Nor did I top it with whipped cream.