This was a dessert that takes about two and a half hours to make, though it takes about an hour and a half if you buy the ready-made pie crusts. Although in this case I made the crusts, I can tell you from experience that the ready-made crusts taste about the same and save a lot of time and trouble. Note me if you want instructions on how to make the pie crusts, but all you need to do is type "homemade graham cracker crust" into Google and you'll find many recipe options. This particular recipe makes about half a dozen pies.

Key Lime Custard Filling:
Key lime juice (Can usually be found in the mixer isle at a supermarket or liquor store.
One can of sweetened condensed milk
Three egg yolks

Combine all these ingredients and beat with an electric mixer until smooth. Using a 1/8C measuring cup, place heaping 1/8 cup scoops of the filling into individual crusts. The crusts should be slightly more than half full. Bake the pies at 350 for about 11 minutes. Refrigerate after baking.

Raspberry Compote:
One package of frozen raspberries
2 TBSPs Corn starch, mixed with a small amount of water making it a slurry.
Lemon Juice
Sugar

Using a fine mesh strainer, squish and stir the raspberries and strain the juice into a small sauce sauce pan. Once most of the juice has been separated, dispose of the berry pulp. Heat the raspberry juice to a simmer. Stir in the corn starch slurry, the sauce should get thick pretty quickly. Remove from heat. Add lemon juice and sugar to your liking, then refrigerate.

Whipped cream:
3/4 Cup of heavy whipping cream
Sugar

Put the heavy whipping cream into a bowl and add sugar to your liking. Beat with and electric mixer until fluffy, but don't over mix.

Drizzle each pie with raspberry compote, then dab the top with whipped cream. Garnish with a lime and a raspberry.