Bright and tangy, light yet indulgent, our Oat of This World Key Lime Pie takes this creamy classic to new heights: Instead of the traditional graham cracker crust, our version features a golden oaty base made with Michele’s Original Granola, adding a delicate crunch and warm, nutty flavor that perfectly complements the citrusy filling.
Makes one pie, 8-10 slices
Ingredients
2 tbsp unsalted butter
1 - 12 ounce bag of Michele’s Original Granola
¼ tsp salt
5 egg yolks
14 ounces canned sweetened condensed milk
½ cup key lime juice
¼ tsp salt
Optional garnish:
1 cup heavy whipping cream
1 Tbsp powdered sugar
1 Tsp vanilla extract
Directions
- Preheat your oven to 350 degrees.
- In a food processor combine butter, salt and granola until the crumb is finely milled and just begins to come together like a dough.
- Using clean hands, press the granola mixture into a 9-inch pie, pressing along the bottom and sides to make a crust. Lightly wet your hands if the mix is too sticky.
- Bake the pie shell in the oven for 6 minutes. After removing it from the oven, allow to cool for at least 10 minutes before filling.
- In a bowl, whisk the egg yolks, sweetened condensed milk, key lime juice and salt until combined.
- Pour the mixture into the pre-baked pie shell and place in the oven for 20 minutes. Once it's baked, remove it from the oven and allow it to cool for about an hour.
- Prepare the optional garnish: In a standing mixer (or large bowl with a hand mixer), add heavy cream, powdered sugar and vanilla. Whip on speed 3 till stiff peaks form. Spread the whipped cream on your pie with an offset spatula, or use a silicone spatula, to fill a pastry bag and pipe on the garnish.
Enjoy right away, and refrigerate any remaining pie. The pie will keep fresh for 5 days properly covered and refrigerated.