Key Lime Pie is one of my very favorite desserts. I love it, but it is so much better with a big swirl of raspberry sauce served on the side. Divine! So anytime I make key lime pie I have to make a raspberry sauce to go along with it. It is a good thing I have a great raspberry supplier (thanks AnnaLee)! My aunt picked an entire flat of raspberries for me the last time I went to visit and I made it into all things raspberry...jam, sauce, pie, etc.
I also took some of the sauce to serve alongside this key lime pie last week when we went to a friends' house for a fish fry. It was delicious!
Key Lime Pie
1 10-inch graham cracker crust (I used premade)
3 cups sweetened condensed milk (a little over 2 cans)
1/2 cup sour cream
3/4 cup key lime juice (about 20 limes)
1 T lime zest (zest from about 3-4 regular limes)
raspberries, lime, or mint for garnish
Combine milk, sour cream, lime juice, and zest. Pour into prepared graham cracker crust. Bake for 10 minutes in a 350 degree oven. Let cool. Refrigerate until chilled. Top entire pie with whipped cream and garnish with raspberries, lime slices, or a sprig of mint. Serve with raspberry sauce.
1 pint fresh raspberries
1/4 cup sugar
1 T cornstarch
2 T lemon juice
1 cup water
Heat pot or medium heat. Whisk the sugar and cornstarch together. Add raspberries to the pot and pour sugar mixture over. Stir in the lemon juice juice and water and bring to a boil. Reduce heat, cover, and simmer for about 10 to 15 minutes. Remove from the heat and allow to cool.
Once mixture is cooled, but not cold, strain it through a fine sieve. The sauce will keep in the refrigerator for up to two weeks or you can freeze it.