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Berry Go Round Key Lime Pie

Recipe By: Beth Campbell
Year Submitted: 2017
Winner Second Place


Preheat oven to 425 degrees.
2 cups finely crushed graham crackers
3 TBS sugar
1/3 cup butter, melted

1 (14 oz) can of sweetened condensed milk
5 egg yolks
6-8 TBS keylime juice
½ tsp lime zest

Raspberry Curd:
2 cups of fresh or frozen unsweetened red raspberries
½ cup sugar
1 TBS cornstarch
3 egg yolks
3 drops of red food coloring
2 TBS butter


Preheat oven to 425 degrees.
Heat oven to 350 degrees. Spray 9 inch glass pie plate with cooking spray. In medium bowl, mix crushed graham crackers, sugar and butter: firmly press mixture on bottom, up side and onto rim of the pie plate. Bake 6 to 8 minutes or until lightly browned. Cool completely on cooling rack.

Beat the egg yolks until a light yellow in color. Add the sweetened condensed milk, lime zest and key lime juice and beat until smooth. Pour into the unbaked graham cracker crust.

Raspberry Curd:

Sieve raspberries through a strainer, pressing with the back of a spoon. Discard the seeds and put into a medium saucepan with the sugar and cornstarch. Whisk until cornstarch is completely incorporated into the juice mixture to avoid lumps. Cook over medium to low heat until thick and bubbly and sugar is all dissolved. In a small bowl, beat the egg yolks until well blended. Stir in half of the raspberry mixture and then return all to saucepan; bringing to a gentle boil over medium to low heat, stirring constantly to avoid sticking to the sides of the pan. Add the red food coloring and cook and stir 2 minutes. Cool completely.
Take the cooled raspberry curd and swirl it into the key lime pie. I just put mine into a pastry tube that doesn€™t have a tip on it and swirl it down into the keylime filling. Bake at 350 degrees for 15 to 20 minutes. Remove and cool completely.
Garnish with whipped cream and fresh raspberries if desired.