Key Lime Pie

• 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

1. Preheat oven to 325u0b0.
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 325u0b0 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.

crust, sugar, unsalted butter, salt, flour, eggs, vanilla, molasses, ground ginger, ground cinnamon, filling, condensed milk, fresh key lime juice, egg yolks, vanilla, raspberry coulis, fresh raspberries, sugar, water, vanilla

Taken from www.food.com/recipe/key-lime-pie-247656 (may not work)