Categories: Dessert, Pie

Ingredients

• Crust:
• 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
• Filling:
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup fresh key lime juice
• 4 extra-large egg yolks
• 1 teaspoon vanilla extract
• Raspberry Coulis:
• 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 ¼ 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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