Lime Cream and Raspberry Pie

This pie was supposed to be a key lime pie but since the grocery stores here decided to have key limes every time I've been there except when I needed them for this pie, I bought a bunch of limes. I'm sure you could use key limes if you have them, although this recipe is nothing like a key lime pie recipe.

First I preheated the oven to 350 and made a graham cracker crust:

1 & 1/2 packages of graham crackers crushed

1 stick of melted butter

Mix well and press into the bottom of a pie dish. Bake in the oven for 15 minutes. While the crust is still hot, spread approximately 1/2 to 1 cup of raspberry jam over the crust being careful not to disturb the crust. It is easy to pull up the crust with the jam if you aren't careful while spreading it around.

Then prepare the filling. You'll need:

16 ounces of cream cheese

zest of 3 limes

juice of 6 limes - approximately 3/4 cup of lime juice

a can of sweetened condensed milk

approximately 1/2 to 3/4 cup heavy cream

3 egg yolks

First mix together the cream cheese and lime zest. Slowly pour in the lime juice so you don't make a mess. Add the sweetened condensed milk and egg yolks. Then add the heavy cream until it reaches a thick cheesecakey consistency.

Bake in the oven for 30 minutes. Remove and let it rest for 10 minutes then chill in the fridge for 3 to 4 hours. Serve with lots of whipped cream. I hope you enjoy it.