Ingredients
CRUST
3/4 cup granola (with no raisins or other dried fruit)
3/4 cup graham cracker crumbs
1/4 cup unsalted butter, melted
3 tbsp sugar
BAKED LAYER
1 14-ounce can sweetened condensed milk
1/2 cup fresh key lime juice or lime juice
3 large egg yolks
CHILLED LAYER
1 8-ounce package cream cheese, room temperature
1/2 cup sweetened condensed milk
1/4 cup fresh key lime juice or lime juice
2 tbsp sugar
1 tsp vanilla extract
whipped cream
Preparation
CRUST
Preheat oven to 350 F. Using on/off turns, blend granola in processor until coarsely ground. Transfer granola to medium bowl. Mix in graham cracker crumbs, melted butter and sugar. Press crumb mixture over bottom and up sides of 9 inch diameter deep dish glass pie dish. Bake until crust is golden brown, about 8 minutes. Reduce oven temperature to 300 F. Remove crust from oven and cool completely. 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. CHILLED LAYER
1 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. 2 Pipe sweetened whipped cream decoratively around edges of pie.
