Two Layer Key Lime Pie

• 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

1. CRUST
2. 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.
3. BAKED LAYER
4. 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.
5. CHILLED LAYER
6. 1
7. 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.
8. 2
9. Pipe sweetened whipped cream decoratively around edges of pie.

granola, graham cracker crumbs, unsalted butter, sugar, layer, condensed milk, fresh key lime juice, egg yolks, cream cheese, condensed milk, fresh key lime juice, sugar, vanilla, whipped cream

Taken from www.epicurious.com/recipes/member/views/two-layer-key-lime-pie-53070701 (may not work)