"Key" Lime Pie

I'm not really a baker, but I do really like pie. I heard one of my partners (who was especially fond of pie, so much so that for his birthday every year the office had "Birthday Pie") once say "if you don't like pie, I don't like you". Perhaps a little harsh, but I understand the sentiment.

Thus, to celebrate Spring, tonight I am making our 2-layer "Key" Lime Pie to take to dinner at the neighbors tomorrow. I put "Key" in quotes as I don't actually use "Key Limes". Our Kroger typically doesn't carry them, but even if they did, they are so small that squeezing them is overly burdensome relative to the added value. I understand they are a little sweeter, but to us, the difference is nominal. As is shown below, I'll make up for the regular limes with sugar.

The crust is simple. Put 3/4 of a Cup of granola in a food processor and pulse until a powder. Add 3 tablespoons of sugar, 1/4 Cup of graham cracker crumbs and 1/4 Cup of butter. Press this into a prepared (meaning sprayed with Pam) glass pie pan and bake at 350 degrees for eight minutes.

For the first layer, which is baked, whisk together 14 oz. of sweetened condensed milk, 1/2 Cup of lime juice (about 4 big limes) and 3 large egg yokes. Pour this over the crust and bake for 25 minutes. Once it is done, it has to COMPLETELY cool before proceeding to the second layer, which is chilled.

For the chilled layer, I add another 1/4 Cup of Lime juice (roughly 2 large limes) to 1/2 C of sweetened condensed milk, 8 ounces of cream cheese, 2 tablespoons of sugar and 1 one teaspoon of vanilla extract. This has to beaten with a mixer until smooth. Then you spread the second layer over the cooled first layer and refrigerate it overnight. Feel free not to like anyone who doesn't like it.