Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups of graham cracker crumbs
  • 5 tablespoons of unsalted melted butter
  • 2 tablespoons of sugar
  • pinch of sea salt
  • 6 egg yolks
  • 28 ounces of condensed sweetened milk
  • ½ cup of fresh key lime juice
  • 1 tablespoon of key lime zest
  • 2 cups heavy whipping cream
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 2 cups fresh raspberries
  • juice of ½ lemon
  • 3 tablespoons sugar
  • 2 tablespoons water

Instruction

  • Preheat the oven to 325°.
  • Add the graham crackers, butter, sugar, and salt to a food processor and pulse on high speed until combined.
  • Transfer the mixture to a 9” or 10” pan and form it completely to the pan.
  • Par bake at 325° for 10 to 12 minutes or until lightly browned and slightly firm. Cool to room temperature.
  • Add the egg yolks to a stand mixer with the whisk attachment and whisk on high speed for 2 to 4 minutes until light and fluffy.
  • Next, on medium speed mix in the milk, key lime juice, and zest just until combined.
  • Transfer the mixture to the cooled pie crust and pour it in. Bake at 350° for 15 minutes just until set.
  • Cool at room temperature for 10-12 minutes then transfer the pie and completely cool in the refrigerator for 3 hours or until firm.
  • While the pie is cooling add heavy cream, sugar, and vanilla to a stand mixer with the whisk attachment and mix on high speed until stiff peaks are formed about 3 to 4 minutes. Add to a piping bag or keep in bowl and chill.
  • Raspberry sauce: Add all ingredients to a small size pot over medium heat and cook until thick and jammy, about 15 minutes. Strain and chill.
  • Garnish the pie with whipped cream and serve with raspberry sauce.