Whether you are looking for the perfect finish to an Easter menu or just a way to refresh your palate at the end of a meal...Teri Hiben's Key Lime Pie will 100% hit the mark.
For Good Granola Key Lime Pie
For the crust:
5 TBSP butter, melted
1 TBSP sugar
1/2 c. For Good Granola
1 c. graham cracker crumbs
1 1/2 tsp. cinnamon
For the filling:
5 large egg yolks
1 can (14 oz.) sweetened condensed milk
2/3 c. Key lime juice (Nellie & Joe’s Key West Lime Juice, recommended)
For Good Granola and Whipped cream, for serving
Method:
Heat oven to 325 degrees. For Crust, mix butter, For Good Granola, graham
cracker crumbs, sugar and cinnamon in a medium bowl. Pat the mixture onto
bottom and sides of a 9” pie pan. Bake 8 min. Set aside; let cool completely.
For the filling, beat the yolks in a food processor or hand mixer about 2 min. Add
condensed milk to yolks; process or beat until incorporated. Add the lime juice.
Process or beat 2 additional min. Pour into pie shell. Bake until set, 10-15 min.;
cool on wire rack 1 hour. Refrigerate, covered with plastic wrap set directly on top
of the curd, at least 3 hours or overnight. Serve with a sprinkle of granola and
whipped cream.
**To make a Key Lime Tart: Make 1 1⁄2 recipe crust. Use a 10” tart pan, with
removable bottoms, or several smaller tart pans. Follow directions as for pie.