KEY LIME PIE W/
1 1/2 cups - PLAIN
1/4 cup - BROWN SUGAR
3 tablespoons - 100% EXTRA VIRGIN OLIVE OIL
(optional) 1/2 teaspoon -
¼ teaspoon - GROUND NUTMEG
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.
4 - EGG YOLKS
2 teaspoons - LIME ZEST
1 14-ounce - SWEETENED CONDENSED MILK
cup - LIME JUICE, FRESHLY SQUEEZED
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.
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.
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.
Bake at 350°F for 10
minutes, or until filling has set.
Cool on a wire rack.
Toppings: fruit, meringue,
whip cream, coconut shavings