Step 1

Preheat oven to 350 degrees.

Step 2

Mix together graham cracker crumbs, melted butter and sugar in a bowl.

Step 3

Pour the mixture into a 9 inch pie plate and press down into the plate and around the sides. Bake for 10 minutes to set.

Step 4

Whisk together egg yolks, key lime juice, condensed milk, and vanilla extract.

Step 5

Pour filling into baked pie crust.

Step 6

Next carefully spoon drops of melted raspberry preserves (make sure they are just melted) over filling. Using a butter knife or skewer, drag the knife through the drops creating a swirl pattern in the filling.

Step 7

Bake for 15 minutes until set then let rest until it cools to room temperature.

Step 8

Refrigerate for 2-3 hours, garnish with whipped cream and berries if desired and serve.