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Ingredients
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Crust
Filling
Raspberry Sauce
Garnish
Method
Crust Preparation
Prepare the Crust
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated.
Shape the Crust
Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Make sure it is evenly distributed.
Bake the Crust
Preheat your oven to 350°F (175°C). Bake the crust for about 8-10 minutes or until it is lightly golden. Remove from the oven and let it cool.
Filling Preparation
Mix Filling Ingredients
In a large mixing bowl, whisk together the sweetened condensed milk, key lime juice, egg yolks, and lime zest until smooth and well combined.
Fill the Crust
Pour the filling mixture into the cooled crust, spreading it evenly.
Bake the Filling
Return the pie to the oven and bake at 350°F (175°C) for an additional 15 minutes, or until the filling is set. Let it cool at room temperature before refrigerating.
Raspberry Sauce Preparation
Prepare the Sauce
In a small saucepan over medium heat, combine the fresh raspberries, granulated sugar, and lemon juice.
Cook the Sauce
Cook the mixture, stirring gently until the raspberries break down and the sauce thickens, about 5-7 minutes. Remove from heat and let it cool.
Strain (optional)
If you prefer a smoother sauce, strain the mixture through a fine-mesh sieve to remove the seeds.
Assembly and Serving
Assemble the Pie
Once the pie has cooled in the refrigerator, slice it into wedges.
Garnish the Pie
Top each slice with a dollop of whipped cream and a slice of lime.
Serve with Sauce
Drizzle the raspberry sauce over the pie or serve it on the side. Enjoy your Key Lime Pie with Raspberry Sauce!