Linda's Key Lime and Raspberry Pie

I've been waiting to make this for a long time because it sounded so delicious. I finally had most of the ingredients at the same time, so I went for it.

2008 APC Crisco National Pie Championships

Professional Division First Place

Citrus Category

Linda's Key Lime & Raspberry Pie

Linda Hundt

DeWitt, Michigan

Graham Cracker Crust:

6 tablespoons of melted unsalted butter

1 1/2 cups graham cracker crumbs

1/4 cup sugar

Mix ingredients until crumbly and pat into pan. Bake in 375 degree F. oven for 10 minutes.

Filling:

1 can of sweetened condensed milk - 14 ounces

4 egg yolks

1/2 c plus one tablespoon real key lime juice--no exceptions

1/2 teaspoon lime zest & dash of orange zest

1 cup fresh, crushed raspberries

Whipped cream, white chocolate, and additional lime zest for garnish

Combine sweetened condensed milk, egg yolks, and lime juice. Add lime zest and orange zest. Mix 1/4 cup of this mixture to one cup fresh, crushed raspberries. Spread on bottom of pie crust.

Pour remaining lime mixture carefully on top of raspberry filling. Bake at 375 degrees for 10 minutes. Cool. Garnish with whipped cream. lime zest and white chocolate.

We liked it a lot! I made a crust from crushed pretzels because we didn't have graham crackers or anything close. It was too salty, but it made a pretty good substitute. I also didn't use key limes, and I had to supplement the lime juice with lemon. Sorry Linda. But it was still really good. 

Brian and I are really happy because the neighbors' raspberries grew under the fence and have taken over a shaded area by our shed. They are doing great and we've gotten about a quart of raspberries from them so far.