Step 1

Preheat the oven to 325°.

Step 2

Add the graham crackers, butter, sugar, and salt to a food processor and pulse on high speed until combined.

Step 3

Transfer the mixture to a 9” or 10” pan and form it completely into the pan.

Step 4

Par bake at 325° for 10 to 12 minutes or until lightly browned and slightly firm. Cool to room temperature.

Step 5

Add the egg yolks to a stand mixer with the whisk attachment and whisk on high speed for 2 to 4 minutes until light and fluffy.

Step 6

Next, on medium speed, mix in the condensed milk, key lime juice, and zest just until combined.

Step 7

Transfer the mixture to the cooled pie crust and pour it in. Bake at 350° for 15 minutes, just until set.

Step 8

Cool at room temperature for 10-12 minutes then transfer the pie and completely cool in the refrigerator for 3 hours or until firm.

Step 9

While the pie is cooling, add heavy cream, sugar, and vanilla to a stand mixer with the whisk attachment and mix on high speed until stiff peaks are formed about 3 to 4 minutes. Add to a piping bag or keep in a bowl and chill.

Step 10

Raspberry sauce: Add all ingredients to a small-sized pot over medium heat and cook until thick and jammy, about 15 minutes. Strain and chill.

Step 11

Garnish the pie with whipped cream and serve with raspberry sauce.