Friends over for dinner last night. Stuffed mussels to start, then a super lamb stew with olive oil mashed potatoes and a couple bottles of Pinot Noir to complement, and then a spinach salad. Dessert was Key Lime pie with a twist: I added a cup of red raspberries to the bottom of the pie shell before pouring in the key lime mix and baking. They added a nice zing and it made a big hit.
1 cup lime juice (I like to use Santa Cruz organic lime juice -- best stuff around!)
1 can sweetened condensed milk
3 egg yolks
few drops of green food dye (optional)
1 cup red raspberries (fresh or frozen)
1 9" honey graham cracker pie shell (I like to make my own)
350 degree oven with a sheet tray heating up in it
Mix first three ingredients in a bowl til blended, add dye if using and mix again. Disburse raspberries evenly in bottom of pie shell, gently pour over the pie mix (if you pour too quickly, the berries have a tendency to pop up to the top of the surface). Place pie in oven on preheated sheet (this helps to give a crisper crust), bake 35 to 45 minutes til surface looks like it is firming up. Remove from oven, let cool on a rack about 1/2 an hour, then chill in refrigerator for one hour. Decorate with whipped cream and enjoy!
A nice variation on this is to use lemon juice instead of lime, and blueberries in place of raspberries.
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