Key Lime Pie:
graham cracker crust (bought or homemade)
1 can sweetened condensed milk
1/2 cup key lime juice
grated lime zest
4 egg yolks
raspberry jam or raspberries
whipped cream (bought or homemade)
1/2 pack of gelatin
1/8 cup cold water
Preheat oven to 350 degrees F (175 degrees C).
In one bowl, beat egg yolks. In a another bowl, combine condensed milk, lime juice, and lime rind and combine with egg yolk. Mix well and pour into graham cracker crust.
Bake in preheated oven for 15-20 minutes. Chill pie thoroughly.
Dissolve gelatin in cold water and dissolve. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour. Add raspberries to whipped cream and fold. Add on top of the key lime portion. Freeze until serving. (to keep the shape and avoid weeping from the key limes)
Notes: since I was pressed for time, I bought whipped cream. Maybe it's been such a long time since I've actually eaten store bought whipped cream, but it tasted different (and not in a good way...have you seen the number of weird fake ingredrients listed!?). Homemade whipped cream is infinitely better.