Preheat oven to 375 degrees Fahrenheit.

Crush about 12 full size graham crackers. Do this by either placing crackers into a gallon baggie and crush using a rolling pin until fine consistency reached. This can also be achieved by placing the crackers in a food processor and pulse until desired consistency. Add 3 Tablespoons of sugar and add mixture to a 9" pie pan. Add melted butter and mix until combined. Press mixture evenly into pie pan and up the edges. Bake for 12 minutes.

Remove from oven and place on a cooling rack. Set aside and allow to cool completely.

It is best to first zest key limes prior to juicing. A microplane will zest the limes perfectly!

Juice key limes. Now the easiest way I found to juice key limes was by using a tabletop glass citrus juicer . I highly recommend going this route to juice key limes. You will also want to strain the pulp from the juice. The tabletop glass citrus juicer noted above has a built in strainer and measuring cup. If you don’t have that style you will need a small strainer.

In a large bowl combine condensed milk, key lime juice, egg yolks and zest. Stir by hand with a whisk.

Transfer to a cooled graham cracker crust and bake at 325 degrees Fahrenheit for about 15-17 minutes.

Place pie on a cooling rack and allow to cool completely before serving.

In a large mixing bowl combine 1 1/2 cup heavy whipping cream with 2 Tablespoons sugar (granulated or powdered). Using an electric hand mixer beat cream until medium stiff peaks form. Be careful not to whip it too long or it will start turning into butter.

For a fancy looking design top Key Lime Pie with whipping cream. You can either cover the entire pie or just the edges. Make your own design and if you want a variety of decorating tips I suggest getting a decorating kit.

Rinse raspberries in cool water. Place in saucier pan. Add sugar and lemon juice. Cook over medium heat about 10 minutes. Slightly cool.

Use a sieve to strain berries to remove seeds.

Drizzle raspberry sauce on plate or atop pie. Woks best to put on individual pieces when serving.