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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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From Louie’s Backyard, Key West, FL Ingredients:
2/3 cup sugar |
1 cup unsalted butter, at room temperature |
1 pinch salt |
3 1/4 cups all-purpose flour |
2 extra-large eggs |
1 teaspoon vanilla |
1/4 cup molasses |
1 tablespoon ground ginger |
1/2 teaspoon ground cinnamon |
1 (14 ounce) can sweetened condensed milk |
1/2 cup fresh key lime juice |
4 extra-large egg yolks |
1 teaspoon vanilla extract |
2 cups fresh raspberries |
1 cup sugar |
1/4 cup water |
1/8 teaspoon vanilla extract |
Directions:
1. Preheat oven to 325°.
2. In a big bowl, cream the sugar, butter, and salt together until smooth.
3. Add the remaining crust ingredients and mix until smooth.
4. Roll out the dough on a lightly floured surface, making a round 13 inches across and 1/4 inches thick.
5. Line a 9-inch tart pan with a removable bottom with the dough; trim off the excess; bake 12-15 minutes or until the crust is nicely brown.
6. Make the filling: combine all the filling ingredients together with a wire whisk.
7. Pour into the baked pie crust; bake at 325° for about 15 minutes, until the filling sets into a soft custard; cool completely before cutting.
8. The raspberry coulis: puree all the coulis ingredients in a blender; strain through a fine-mesh sieve.
9. Drizzle in a zigzag across a plate, and then place a slice of pie on top.
10. Add a dollop of fresh whipped cream and fresh raspberries to garnish, if desired.
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