Tart Raspberry Lime Pie | Recipeish | Gustus Vitae
If you love key lime pie, this raspberry take on the classic may be your new favorite dessert, with the addition of a raspberry compote and smoky sugar taking it way, way over the top.
- Yield: 8 Generous slices
- Time: About 2 1/2 hours, including 2 hours unattended
- Storage Notes: Will keep for 3 days in the fridge
- Difficulty: Easy
- 3 Cups raspberries (we used fresh, thawed frozen works too)
- 1 9" nut or graham cracker crust
- 2 Cups sweetened condensed milk
- 1 1/4th Cup sour cream
- 1 lime
- 3 Tbs Caramel Creme Brulee Cane Sugar
- 3 Tbs Smoky Vanilla Cherry Cane Sugar
- 3 Tbs Kaffir Lime Sugar
- Preheat oven to 350F.
- Make your raspberry compote: bring a large skillet up to medium high, and add 2 Cups raspberries with 2 Tbs each of Caramel Creme Brulee Cane Sugar and Smoky Vanilla Cherry Cane Sugar, stirring constantly for 2 minutes.
- Reduce heat to low, and simmer for a further 2-3 minutes to thicken, stirring as you do. Remove from heat, and reserve.
- In a large bowl, combine sour cream and condensed milk, then fold in compote and squeeze in lime juice. Sprinkle in remainder of Caramel Creme Brulee and Smoky Vanilla Cherry Cane Sugars. Gently stir to combine, taking care not to over-mix: just a couple gentle turns of the spoon is all that's needed.
- Use a spatula to pour mixture into your pie crust, and pop in the oven for 12 minutes. When bubbles being to appear, cook for a further two minutes, removing before it begins to turn brown, and allow to cool for 30 minutes, before covering in foil and popping in the fridge to cool and set.
- Make your very own whipped cream in a soda maker if you have one by adding the Kaffir Lime Cane Sugar, or simply sprinkle on for a beautiful garnish with a bright pop of flavor before arranging the remaining cup of raspberries. If you have another lime, zest some of the rind over the pie to make a gorgeous color contrast.
- Serve yourself a big 'ol slice, and devour.