Prize-Winning Key Lime Raspberry Pie

This was the winning recipe in the Chrisholm Almost-Amish Bake-Off.  Rachel Hacker made this wonderful creation.

Prize-Winning Raspberry Key Lime Pie

 

Crust:

1 ¾ cups Graham Cracker Crumbs

¼ cup sweetened coconut

7 Tablespoons salted melted butter

 

Filling:

1 can sweetened condensed milk (14 oz)

4 egg yolks

½ cup plus 1 tablespoon fresh squeezed lime juice

2 teaspoons lime zest

2 dashes salt

1 pint fresh raspberries

 

Topping:

¼ cup raspberry preserves

2 tablespoons fresh-squeezed lemon juice

1 pint raspberries

2 tablespoons white sugar

dash salt

2 oz roughly grated white chocolate

 

Preheat Oven to 375

 

Crush Graham Crackers to medium crumb size, combine in a bowl with all of the melted butter and coconut. Press into a 9 inch pie pan (glass preferred) and bake for approximately 10 minutes, or until a gentle golden color. Cool.

 

Thoroughly combine sweetened condensed milk and egg yolks, then add all of the lime juice. Stir, then add lime zest and salt. Pour filling into cooled pie shell. Evenly disperse the pint of fresh raspberries on top of the pie then press into filling.

Cook for 20 to 25 minutes at 375, until filling is somewhat firm. Cool in refrigerator for several hours or overnight.

 

For raspberry sauce, combine everything but the white chocolate into a small sauce pan, then cook on medium for 5 to 10 minutes, until raspberries are broken up into the liquid. Strain out the sauce from seeds, through a sieve. Cool. Top cooled pie with a modest layer of the raspberry sauce and the white chocolate.