My father-in-law’s favorite dessert is Key Lime Pie. And for fathers day I thought he would be very excited to enjoy a homemade version of his favorite treat. And man did he enjoy it!!! I added some homemade Raspberry Sorbet as well. That recipe is in my blog under ‘ice cream.’

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:
5 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)
1 handful fresh raspberries

For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract

Directions
Preheat the oven to 350 degrees F.

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 10-inch tart pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell, sprinkle with the fresh raspberries and bake for 15 minutes. Allow to cool completely, then freeze it until ready to use. Freeze it for at least 6hours before serving.

For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. When ready to serve, spoon or pipe the whip cream onto the pie and decorate with a lime slice. Serve with a small scoop of fresh raspberry sorbet!