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Easy as...key lime pie!

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


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.

FGG Key Lime Pie Printable
Download PDF • 283KB


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