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KEY LIME PIE W/ GRANOLA CRUST

RECIPE



GRANOLA CRUST

1 1/2 cups - PLAIN GRANOLA

1/4 cup - BROWN SUGAR

3 tablespoons - 100% EXTRA VIRGIN OLIVE OIL

(optional) 1/2 teaspoon - GROUND CINNAMON

¼ teaspoon - GROUND NUTMEG

Hints:
The orange and lemon olive oil might add a different twist but
BATISTINI FARMS
Organic, Classic, Bold, or Mimi works great.

Toasted whole oats is another favorite ingredient if making your own granola.

FILLING

4 - EGG YOLKS

2 teaspoons - LIME ZEST

1 14-ounce - SWEETENED CONDENSED MILK

2/3 cup - LIME JUICE, FRESHLY SQUEEZED


Instructions:

Granola Crust:

1. Preheat the oven to 350°F

2. In a food processor, pulse granola, sugar and cinnamon until fine crumbs form. Drizzle in the Batistini Farms extra virgin olive oil and process until combined, but still crumbly.

3. Transfer the crust into a 9-inch pan and press evenly on all sides. Allow firming in refrigerator for around 15 minutes. Bake the crust for 10 minutes, or until it is golden. Transfer the pie pan to a wire rack to cool completely.

Filling:

1. In a mixer, whisk the egg yolks, and lime zest until fluffy. Gradually add the condensed milk until thick. Gradually add the lime juice, and pour mixture into the crust.

2. Bake at 350°F for 10 minutes, or until filling has set.

3. Cool on a wire rack.

Finish:

Toppings: fruit, meringue, whip cream, coconut shavings