KEY LIME-RASPBERRY PIE Yates - Citrus CRUST: 1 1/2 cups crushed gingersnap crumbs 1/2 cup crushed vanilla wafers 1/4 cup toasted almonds, ground 3 T. sugar 5 T. unsalted butter, melted 1 t. key lime juice In a medium bowl, combine crumbs, ground almonds and sugar. Stir key lime juice in melted butter until combined. Preheat oven to 350 degrees. Press crumb mixture into 10-inch deep dish pie pan with 2 inch sides and bake for 10 minutes. Cool completely before filling. KEY LIME CURD: 3 eggs, plus 4 egg yolks 1 cup sugar 1 T. grated lime zest 1/2 cup fresh key lime juice 4 T. unsalted butter, softened 1/8 t. salt Whisk eggs, yolks and sugar in a saucepan until thick. Whisk in zest, juice, butter, salt and cook over medium-low heat, stirring constantly until very smooth and thick. Remove from heat. Cool to room temperature. Refrigerate. KEY LIME FILLING: 1 T. unflavored gelatin 2/3 cup water 1 cup sugar 2/3 cup fresh key lime juice 5 eggs, separated 1 T. freshly grated key lime zest 4 ounces white chocolate, melted 2 cups whipping cream 4 T. confectioner's sugar In a heavy-bottomed saucepan, sprinkle the gelatin over the water and let stand for a few minutes to soften. Add 1/2 cup sugar and the key lime juice, mix well. Then add the egg yolks and whisk until blended. Place over moderate heat and cook, stirring constantly, until the mixture thickens slightly and barely reaches a simmer, 5-10 minutes; do not allow it to boil. Stir in the key lime zest and the melted white chocolate. Pour the gelatin mixture into a bowl and refrigerate, stirring occasionally, for about 1 hour. In a medium bowl beat the egg whites until soft peaks form, then gradually add the remaining 1/2 cup sugar and beat until stiff peaks form. Gently fold the key lime mixture into the whites and pour half the filling into pie crust. Chill until firm. Mix raspberry filling (follows) and assemble. RASPBERRY FILLING 1 cup fresh raspberries 1 cup water, divided 1 cup sugar 3 T. cornstarch 3 T. raspberry gelatin 2 T. seedless raspberry jam 2 t. key lime zest Place raspberries and 2/3 cup water in a saucepan; simmer for 3 minutes. Whisk sugar, cornstarch and remaining 1/3 cup water in a small bowl until smooth; add to raspberry mixture. Boil one minute, whisking constantly. Remove from heat Add gelatin, whisking until smooth. Stir in jam until smooth. Strain through a sieve to remove seeds and stir in key lime zest. Cool to room temperature, spread over the key lime filling layer. ASSEMBLE Spread the raspberry filling over chilled filling. Spread the remaining key lime filling over raspberry filling. Chill until firm. Spread curd over filling. Chill again for several hours or overnight. Beat together whipped cream and confectioner's sugar, garnish with whipped cream, raspberries, sliced limes and sliced almonds. Drizzle with raspberry jam.