Ingredients
Graham Cracker Crust
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1 3/8 cups graham cracker crumbs
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2.5 tbsp sugar
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1/8 tsp salt
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4.5-5 tbsp butter, melted
Citrus
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2 cans (14 oz each) sweetened condensed milk
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2 large eggs
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egg yolk
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½ cup key lime juice
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¼ cup lemon juice
Raspberry Preserve
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½–¾ cup raspberry preserves
Blueberry Preserve
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½–¾ cup blueberry preserves
White Chocolate Cream (WCM)
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5 oz white chocolate
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2 cup heavy cream
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1 T powdered sugar
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1/2 tsp vanilla extract
Directions
. Prepare the Graham Crust
Preheat oven to 350°F.
Mix graham crumbs, sugar, and salt in a bowl.
Stir in melted butter until the mixture resembles wet sand.
Press firmly into the bottom and sides of a 9-10 inch pie plate.
Bake 8–10 minutes until lightly golden.
2. Prepare the Citrus Layer
In a mixing bowl whisk together:
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sweetened condensed milk
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eggs
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key lime juice
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lemon juice
Whisk until smooth and slightly thickened.
3. First Citrus Layer
Pour half of the citrus filling into the cooled crust.
Spread evenly.
4. Raspberry Bullseye Layer
Place raspberry preserves into a piping bag.
Pipe 3–4 concentric circles across the citrus layer, creating a bullseye pattern.
5. Second Citrus Layer
Carefully pour the remaining citrus filling over the raspberry circles.
Smooth gently so the preserves remain inside the filling as ribbons.
6. Bake the Pie
Bake at 350°F for around 16–18 minutes.
The filling should be set but slightly jiggly in the center.
Remove from oven, cool to room temperature, then refrigerate at least 3 hours until fully chilled.
7. Blueberry Preserve Layer
Spread ½–¾ cup blueberry preserves evenly across the chilled citrus custard.
8. Prepare the White Chocolate Cream
Melt white chocolote into 1/2 C cream. Chill. Whip heavy cream, sugar, and vanilla to soft peaks. Add Chocolate and whip until stiff.
Spread or pipe the white chocolate cream over the blueberry preserves. Decorate as Desired. Ideas include topping with lemon zest, lime zest, Blueberries, Raspberies.