“From Louie’s Backyard, Key West, FL”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 325°.
  2. In a big bowl, cream the sugar, butter, and salt together until smooth.
  3. Add the remaining crust ingredients and mix until smooth.
  4. Roll out the dough on a lightly floured surface, making a round 13 inches across and ¼ inches thick.
  5. Line a 9-inch tart pan with a removable bottom with the dough; trim off the excess; bake 12-15 minutes or until the crust is nicely brown.
  6. Make the filling: combine all the filling ingredients together with a wire whisk.
  7. Pour into the baked pie crust; bake at 325° for about 15 minutes, until the filling sets into a soft custard; cool completely before cutting.
  8. The raspberry coulis: puree all the coulis ingredients in a blender; strain through a fine-mesh sieve.
  9. Drizzle in a zigzag across a plate, and then place a slice of pie on top.
  10. Add a dollop of fresh whipped cream and fresh raspberries to garnish, if desired.

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