Key Lime Pie - cooking recipe

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

Preparation

Preheat oven to 325\u00b0.
In a big bowl, cream the sugar, butter, and salt together until smooth.
Add the remaining crust ingredients and mix until smooth.
Roll out the dough on a lightly floured surface, making a round 13 inches across and 1/4 inches thick.
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.
Make the filling: combine all the filling ingredients together with a wire whisk.
Pour into the baked pie crust; bake at 325\u00b0 for about 15 minutes, until the filling sets into a soft custard; cool completely before cutting.
The raspberry coulis: puree all the coulis ingredients in a blender; strain through a fine-mesh sieve.
Drizzle in a zigzag across a plate, and then place a slice of pie on top.
Add a dollop of fresh whipped cream and fresh raspberries to garnish, if desired.