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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


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.



FGG Key Lime Pie Printable
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