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5 from 6 votes

Key Lime Pie with Chocolate Crust and Raspberry Sauce

Key lime pie with a chocolate crust and raspberry sauce
Prep Time25 minutes
Cook Time20 minutes
Cooling Time2 hours
Course: Dessert
Cuisine: American
Keyword: chocolate crust, key lime pie, key lime pie with chocolate crust, raspberry sauce
Servings: 8
Author: Bobbie Blue

Ingredients

For the Crust

  • 2 cups ground, chocolate cookie crumbs
  • ¼ cup sugar
  • 6 tablespoons melted butter

For the Pie Filling

  • 2 14 ounce cans sweetened condensed milk
  • ½ cup full fat sour cream
  • ¾ cup key lime juice
  • zest of 1 lime

Raspberry Sauce

  • 1 cup fresh or frozen raspberries
  • ¼ cup sugar
  • ¼ cup water
  • 2 teaspoons cornstarch
  • 2 tablespoons water

Instructions

  • Preheat oven to 350 degrees.
  • Use preground cookie crumbs or make your own with your food processor.
  • Mix cookie crumbs with melted butter and sugar.
  • Pour cookie crumb mixture into the pie plate and press very tightly along the bottom and up the sides.
  • Bake in oven for 10 minutes.
  • While crust is baking mix together filling ingredients, sweetened condensed milk, sour cream, key lime juice and zest.
  • Once crust has cooled, pour filling into crust, bake for 10 minutes.
  • While pie is baking make your raspberry sauce. In a small sauce pan on medium heat add raspberries, sugar, and ¼ cup water.
  • Continue to stir and break raspberries up with the back of a spoon, about 5 minutes or until they are syrup consistency.
  • Remove raspberries from heat and push liquid through seive straining out seeds.
  • Return raspberries to heat and dilute corn starch in 2 tablespoon cold water, pour into sauce pan with raspberries and stir for a few minutes until sauce thickens.
  • Remove from heat and allow to cool completely.
  • When ready to serve, decorate pie with whipped cream. Drizzle with raspberry sauce.