Key Lime Raspberry 2012 Amateur Citrus CRUST 5 Tbsp butter or margarine, melted 1/4 cup sugar 1 1/2 cups graham cracker crumbs 1/2 cup slivered almonds, chopped fine Preheat oven to 350°. Combine crust ingredients and place into 10-inch pie plate. Bake for 8-10 minutes. Cool on wire rack. RASPBERRY LAYER 1 cup raspberries 3/4 cup water 2 tsp lime juice 2/3 cup sugar 3 Tbsp cornstarch dash of salt 2 Tbsp raspberry jello Mix together in saucepan, the water, lime juice, sugar, cornstarch and salt. Bring to a boil. Add berries and continue to cook for 1 minute. Set aside and stir in jello. Strain berry mixture to remove seeds, if desired. Let sit until cool. KEY LIME LAYER 14 oz can sweetened condensed milk 1/2 cup key lime juice 2 egg yolks 2 tsp grated lime zest In a medium bowl, combine the milk, lime juice, and zest. Stir in egg yolks. Spread the raspberry filling in the bottom of pie crust. Pour key lime filling on top. Bake at 350°for 15 minutes. Garnish with whipped cream, if desired.