Two-Layer Key Lime Pie

For crust: Preheat oven to 350 degrees F. Using on/off turns, blend granola in food 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 deep-dish glass pie dish. Bake until crust is golden brown, about 8 minutes.

Reduce oven temperature to 300 degrees F. Remove crust from oven and cool completely.

For baked layer: Whisk sweetened 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.

For chilled layer: Using electric mixer, beat cream cheese, sweetened 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. (can be made 1 day ahead. Keep refrigerated.)

Pipe sweetened whipped cream decoratively around edges of pie (or dollop each slice).