Razzilicious Key Lime Pie by Christine Fiedovowicz
Crust:
9 Honey Graham crackers (keebler)
5 tbsp melted unsalted butter (1/2 stick)
1/3 cup finely chopped pecans
dash of salt
mix and press into 9in pie pan prebake at 350 for 11 minutes
FILLING
4 large egg yolks
16 oz sweetened condensed milk
1/2 cup lime juice
2 tbsp lime zest
Beat eggs with zest
add condensed milk
add lime juice whip 1 min
Bake at 350 12 minutes
Raspberry Topping
Heat 6 oz smuckers seedless Raspberry preserves; add 1 tbsp butter
1 tsp lemon; take off heat -- add
1/2 tsp vanilla extract
Spread over key lime pie- chill until set (4 hours)
WHIPPED TOPPING
1 cup whipping cream
2 tbsp confectioners sugar
1/2 tsp vanilla extract
1 drop red food color (optional)
Pile whipped cream over pie
Garnish with Lime wedges and raspberries
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