Mixed Berry Key Lime Pie Crust 1 1/2 cups finely ground honey graham cracker crumbs 3 Tbsp sugar 8 Tbsp unsalted butter, melted Filling 2 14oz cans sweetened condensed milk 2/3 cup sour cream 1/2 cup fresh strained key lime juice 1 tsp persian lime zest Topping 2 cups fresh mixed berries, divided 2 Tbsp water 5 Tbsp sugar 1/2 tsp persian lime juice 1 1/2 Tbsp cornstarch 1 1/2 Tbsp raspberry flavored gelatin powder Sweetened whipped cream Garnishes additional fresh berries glazed with melted jam lime slices Preheat oven to 350. Mix together crumbs and sugar. Add in melted butter. Combine well. Press in bottom and up sides of a deep dish pie plate. Bake for 8 minutes. Cool completely. Preheat oven to 350. Mix all filling ingredients together. Pour into prepared pie shell. Bake for 10 minutes. Cool at room temperature 1 hour. Refrigerate. Prepare berry topping. In small blender, puree 1 cup of mixed berries. In medium saucepan, whisk together pureed berries, sugar, persian lime juice and cornstarch. Cook until very thick. Remove from heat and stir in gelatin powder. Let cool 15 minutes. Gently stir in 1 cup of berries. Refrigerate until completely chilled. Spread over pie, leaving a border for whipped cream. Pipe sweetened whipped cream around border. If desired decorate with additional fresh berries glazed with melted jam and lime twists. Serves 8 -10.