Ingredients for Two Layer Key Lime Pie
- Granola Cereal
- Graham Cracker Crumbs
- Unsalted Butter
- ¼ cup granulated sugar
- Sweetened Condensed Milk
- Fresh Lime Juice
- 3 large egg yolks
- 8 ounces cream cheese, softened
- Vanilla Extract
- Sweetened Whipped Cream
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How to Make Two Layer Key Lime Pie
- Preheat oven to 350°F (175°C).
- Pulse granola in a food processor until coarsely ground. Transfer to a mixing bowl.
- Add graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- Press the mixture firmly into a 9-inch deep-dish glass pie plate.
- Bake for 8-10 minutes, or until the crust is lightly golden brown. Remove from oven and let cool completely.
- Reduce oven temperature to 300°F (150°C).
- In a medium bowl, whisk together sweetened condensed milk, key lime juice, and egg yolks until well blended.
- Pour the key lime mixture into the cooled crust.
- Bake for 20-25 minutes, or until the filling is just set around the edges but still slightly jiggly in the center.
- Remove from oven and let cool completely to room temperature.
- In a large bowl, beat softened cream cheese with an electric mixer until smooth.
- Gradually add sweetened condensed milk, key lime juice, sugar, and vanilla extract. Beat until light and fluffy.
- Spread the cream cheese mixture evenly over the cooled key lime layer.
- Smooth the top with a butter knife.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- Top with sweetened whipped cream or Cool Whip, if desired, before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
205g
Fat
70g
Carbs
20g
