Jimmy Buffet's Margareitaville Key Lime Pie

Jimmy Buffet’s Margareitaville Key Lime Pie

2 Cups sweetened condensed milk
6 egg yolks
2/3 Cup key lime juice
1 graham cracker pie shell

Mango Sauce
2 11.5-ounce cans Kern’s mango juice

Raspberry Sauce
1-1/2 Cups water
2 Cups frozen raspberries
1/2 Cup granulated sugar

Spray can type whipped cream
4 thin lime slices, halved
Key Lime Pie:

Pre-heat oven to 325 degrees F. Using an electric mixer on medium speed, combine
sweetened condensed milk, egg yolks, and lime juice. Mix until completely combined.
Pour filling into graham pie shell and bake for 20 minutes. Cool pie then
cover pie and chill in refrigerator for a 2-3 hours.

Mango Sauce: Bring two cans of Kern’s mango juice to a boil in a medium
saucepan over medium heat. Reduce heat and simmer for 30 minutes or until
sauce thickens. Cover and chill.

Raspberry Sauce: Combine water and raspberries in a medium saucepan over
medium heat. Bring to a boil then reduce heat and simmer raspberries for 10
minutes. Use a potato masher or a large spoon to crush the raspberries as
they boil. Strain raspberry seeds from liquid and return liquid to saucepan.
Add sugar, stir to mix. Bring mixture to a boil, reduce heat and simmer for
15 to 20 minutes or until the sauce thickens. Cover and cool sauce until you
are ready to serve the pie.

Assembly Pie: Drizzle about 1/4 cup each mango sauce and raspberry sauce
onto a small plate using a large spoon or squirt bottle. Squirt bottles work
great for drizzling sauce. Place a slice of pie onto the sauce, add a dollop
of whipped cream to the top of the pie slice with one half of a thin lime
slice on top of the whipped cream.

Makes 8 servings.