Raspberry Key Lime Pie

Crust:


Evette Rahman
Raspberry Key Lime Pie
Open Category 2016
serves 8

Crust
1 1/2 cups graham cracker crumbs
1/4 cup sugar
5 Tbsp unsalted butter, melted

Filling
3/4 cup key lime juice
4 egg yolks
2 14oz cans sweetened condensed milk
1Tbsp lime zest
1/8 tsp salt

Raspberry Topping
1 1/2 c raspberries, divided
1/4c sugar
1T cornstarch
1T water


Garnish
Sweetened whipped cream
Lime zest
Raspberries

Preheat oven to 350. Mix crust ingredients together. Press into deep dish pie plate. Bake for 8 minutes. Cool.
Mix filling ingredients together and pour into pie shell. Bake 25 minutes. Cool completely in refrigerator.
In sauce pan over medium heat mix 1/2 cup of raspberries, sugar, cornstarch and water. Cook until very thick, stirring constantly. Remove from heat and stir in remaining 1 cup of raspberries. Cool in refrigerator. Spread on top of key lime layer. Garnish with sweetened whipped cream, lime zest, and raspberries.



Filling 1:

Filling 2:

Filling 3:

Instructions: