WHITE CHOCOLATE RASPBERRY LIME PIE
Graham Cracker Crust
1 1/2 cups graham cracker crumbs
1 tbls. granulated sugar
6 tbls. unsalted butter (melted)
4 egg yolks
1 can sweetened condensed milk (14 ounce can)
zest from one medium lime
1/2 cup lime juice ( about 3-4 medium sized limes)
pinch of salt
1 cup fresh raspberries
3.5 to 4 ounces white chocolate
preheat oven to 350
In medium bowl, combine graham cracker crumbs and sugar. Pour melted butter over top and mix. Pat down into 9 inch pie plate, evenly over bottom, going up the sides. Bake for 7-8 minutes. Take out, set on wire rack to cool. Keep oven on.
In medium bowl, whisk egg yolks. Add in condensed milk, whisk until well combined. Mix in lime zest, lime juice and salt. Combine well. Let set about 15 minutes.
Pour into slightly cooled pie shell
Bake for 15 minutes, until pie filling is set, but center still a bit jiggly. Take out and let cool on counter. Place in refrigerator for 3-4 hours, until well chilled.
Take out and top with fresh raspberries. Melt white chocolate in double boiler over low heat, or slowly in microwave. Drizzle over top of raspberries. Place back in refrigerator until set. When ready to serve, take out and cut into slices. ENJOY!
note: you can use lime juice in bottle, or Key Lime juice if you prefer more of a tart flavor.
if using the limes, roll on counter first to help with the flow of lime juice.