I think Thursdays are my favorite days of the week. You still have the weekend ahead and Friday is just around the corner. And most of the boring weekdays are behind you. So, in celebration of my favorite day of the week, I am posting not one, but TWO recipes today. If you haven’t already, check out my Lighter Chicken Alfredo here. I just couldn’t wait any longer to post this beyond amazing Key Lime Pie with Granola Crust recipe. It’s just too good and I can’t keep something this good from you for too long. That’s why we’re friends.
So a little note about pie. Truth be told, I am not a fan. I’ll take a cookie, a brownie, a piece of cake before I’ll take a slice of pie. Unless, of course, we’re talking about key lime pie. That changes the game for me. Key lime pie is heavenly—you can’t beat the tart-sweet flavor of the key lime with the sweet and crispy, crumbly graham cracker crust. But being the key lime lover that I am, I wanted to change my usual recipe up a bit. While I do love graham cracker crust as much as the next person (maybe even more), I wanted to create an entirely new crust using the Golden Girl Granola I received as part of a blogger recipe contest.
Now I am not, by nature, a big granola fan. But I tried their Home Sweet Honey flavor and OH. MY. GOODNESS. I could seriously eat it by the handful. With the honey-sweet, crispy granola and coconut flakes, I knew it would make the perfect crust for the perfect pie. And my friends? It DELIVERED. I don’t know if I can ever go back to a regular graham cracker crust. Crazy? I know, but it’s that good.
This perfect-for-summer, light and creamy Key Lime Pie with Granola Crust is incredible. Try it for yourself and see. FAIR WARNING: You will be hooked.
- 3 cups Golden Girl granola (Home Sweet Honey flavor)
- 4 Tbsp brown sugar
- ½ cup butter, melted
- 3 egg yolks
- 1-1/2 tsp lime zest
- ½ cup key lime juice (or lime juice)
- 1 14-oz can sweetened condensed milk
- Whipped cream, for serving
- Make the crust: In a blender or food processor, process the granola, brown sugar, and butter until fine and the mixture resembles wet sand.
- Using your fingers, evenly press crust down into a pie pan, making sure to cover the sides. Refrigerate for 1 hour.
- Make the pie: Preheat oven to 325 degrees. With a wire whisk attachment in an electric mixer, whip yolks and zest on high speed until fluffy.
- Add sweetened condensed milk gradually and then incorporate lime juice.
- Pour onto prepared crust and bake for 15 minutes.
- Let pie cool slightly, then refrigerate for 20 minutes before serving. Serve with whipped cream.