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Lemon Pineapple Pie with a Granola Crust

Name: Lemon Pineapple Pie with a Granola Crust
Prep time: 200 min
Cook time: 200 min
Yield: 8
Cuisine: Internacional
Ingredients: 340 grams Granola Kellogg's® Ancestral Grains; Amaranth, flaxseed and cranberry; 90 grams butter; 226 grams mascarpone cheese; 1 cup lemon juice; 7 eggs; 3/4 cups butter; 2 cups raspberry, washed and disinfected

3h 20 mins

Low

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Prepare this exquisite lemon pie with granola crust. It has a crunchy base made with Granola Kellogg's® Ancestral Grains; Amaranth, flaxseed and cranberry. The pie is soft and creamy with a rich lemon flavor. It will become one of your favorite desserts.

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Ingredients

8 portions

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340 grams Granola Kellogg's® Ancestral Grains; Amaranth, flaxseed and cranberry
90 grams butter
226 grams mascarpone cheese
1 cup lemon juice
7 eggs
3/4 cups butter
2 cups raspberry, washed and disinfected

Preparation

For the filling: Mix the yolks with the eggs and beat until they are perfectly incorporated. Place the eggs with the yolk in a pot, add the juice and the lemon zest and the sugar.

Stir constantly until it thickens. Cut the butter into cubes and add to the pot. Pass the lemon filling through a sieve to make sure there are no lumps remaining. Cover the bowl and refrigerate for 1 hour.

For the base: Grind Kellogg's® Granola® Ancestral Grains; Amaranth, flaxseed and cranberry in the processor until it is gritty

Melt the butter and add it to the Granola Kellogg's® Ancestral Grains; Amaranth, flax seed and crushed blueberrys.

Covers individual molds for the tarts. Use a spoon to press the base around the whole mold until it is smooth. Refrigerate for 2 hours.

Mix the lemon filling with the mascarpone cheese. Remove the individual molds from the refrigerator and pour the filling on top of each one. Cover with raspberries and return the molds to the refrigerator for 2 hours.