How Pressure Cooker Key Lime Pie will Change Your LIfe

You know how you can sign up for coffee delivery services where you get a couple of pounds of coffee dropped off at your door every month? Well, who knew you could get a granola delivery?

OatBox is a company out of Montreal that is making really great quality, all natural granola and shipping out two different bags cereal (about 8 servings per bag) to their monthly subscribers. The flavours change constantly, inspired by the seasons and the whims of the chefs creating them. This isn't just open to Canadians either because Oatbox ships via UPS to American customers, which means that Americans are getting an even better deal these days, since the Canadian dollar is worth about 3 cents.

Okay, you know if I am pushing this service there must be a bit more to it and there is. Oatbox has partnered up with Breakfast Club of Canada and for every shipment of cereal that goes out, a child will get a full breakfast at school. Food security, especially when it is concerning school aged children, is a big cause for me so if I can do a bit of good while I get to enjoy some tasty granola, all the better right?

The nitty gritty:
I received a bag of coconut, kiwi and almond and a bag of banana, pecan, walnut. I don't usually eat cereal so nobody was more surprised than me that I found myself making myself a bowl of granola and milk almost every day and I single handedly polished off the bag of banana, pecan and walnut. The cereal is fresh, nicely crunchy but not overly sweet or sticky and it stays really fresh in the cupboard as long as you remember to seal up the bag.

A monthly subscription is $20 , including tax and shipping and you can unsubscribe at any time. Considering the fact that a high quality bag of granola from, say Whole Foods is going to run you close to $10 anyway and you don't have to leave your comfy chair, I'd say it's a great deal.

the granola crust was a really nice change - this pie is so sweet that it doesn't need a cookie crust

Because it is my way, I had to use the granola in a recipe and since I have been dying to make a key lime pie in my Instant Pot Pressure Cooker, it seemed like a natural fit to turn the coconut, kiwi, almond granola into a crispy crust for the pie. Did it work well? Let's just say that I don't think I will be using graham cracker crumbs anytime soon.

Obviously, if you aren't a meringue fan, don't make meringue. You can serve it with some whipped cream as long as you don't add too much sugar it - again, this is a very sweet pie. Oh, and don't worry about having 3/4 of a can of condensed milk left over - pour it into a small canning jar and make dulce de leche, also in the pressure cooker. I threw a couple of pods of cardamom in there so the kid can put some in his morning coffee. If you haven't had coffee with dulce de leche in it, you haven't lived.
Recipe for Cardamom Dulce de Leche







To subscribe to OatBox, click here and use the code fbc_theyumyumfactor to get $5 off! 

*I was sent a complimentary shipment of Oatbox to try out and I am part of an affiliate program with Oatbox. I would not participate in this program unless I truly thought this was a great product. 

tiny key limes and a handful of kiwi, coconut almond granola

Key Lime Pie with Granola Crust

Crust:

2 cups granola (I used OatBox Coconut, Kiwi and Almond)
1/4 cup melted butter

Pie:
420 ml (14oz) sweetened condensed milk
4 egg yolks
100 ml (between 1/4 and 1/2 cup) key lime juice (from about 20 key limes)
1 tbls lime zest

Meringue:
4 egg whites
2 tbls sugar


Directions:
Preheat the oven to 375F

to make crust:
Prepare a 7" springform pan by oiling or buttering the inside of the ring and the bottom.

Pulse the granola in a food processor until it resembles cookie crumbs. Mix with melted butter and press down into the bottom of a 7" spring form pan, letting it come up the sides about 1/2". Pop in the oven for 10 minutes to brown, remove and let it cool to room temperature.
*you can skip this part if you really must, but it adds a nice crunch to the crust

To make filling:
Put the egg yolks in the bowl of your stand mixer (or you can use a hand mixer) and whip the them for about 3 minutes, until they turn pale yellow. Add the condensed milk, lime juice and zest and whip for another couple of minutes.

Pour the filling into the springform pan, over your crust.

Cover the pan snugly with tin foil and make a sling out of more foil that you can slip under your pan that you will use to lift it out of the pressure cooker after.
great tutorial on Hip Pressure Cooking

Put a trivet in the bottom of your cooking pot, pour in 1 cup of water and lower  your springform pan onto the trivet. Close up the lid and cook at high pressure for 15 and use 10 minutes natural pressure release when it's done. Carefully lift the pan out, using the sling and check to see if it's done. It will be a bit wiggly in the middle but if it looks like it's still liquidy, put it back in and cook it for another 5 minutes.

When it's done, take off the foil lid and let it cool to room temp on a rack then put it in the fridge for a few hours.

torching is best but you could also put it under the broiler briefly, but keep on eye on it!

To serve:
Remove the outer ring from the key lime pie.
Make meringue by whipping the egg whites until soft peaks form. Add the sugar and continue to whip until you get stiff peaks. Pile the meringue on top of the pie and then use a blow torch to brown the top.

* If you want to cook this in the oven, follow all of the directions except, instead of cooking it in the pressure cooker, bake it for 15-17 minutes in a 325F oven