Raspberry Ricotta Cake and Key Lime Pie

Ingredients (Key Lime Pie)

Crust

·        12 graham crackers 

·        7 tablespoons coconut oil, melted

·        1/2 teaspoons salt 

Filling and assembly

·        4 egg yolks

·        1 14 ounce can sweetened condensed milk

·        2 teaspoons lime zest 

·        3/4 cup fresh key lime (regular lime) juice

·        pinch of salt  

·        1 cup heavy cream

·        1/4 cup powdered sugar 

·        1 cup greek yogurt 

Preparation

Crust

Preheat oven at 325 degrees. Using your hands or food processor crush graham crackers, add coconut oil, salt and mix, the mixture will resemble wet sand. Transfer to a 9" pie dish. Using your fingers and the underside of a flat measuring cup, press mixture evenly into bottom and up sides of pie dish. Bake crust 12 minutes. Let cool immediately.

Filling and Assembly

Using an electric mixer, beat egg yolks and condensed milk until paler and almost doubled in volume, for about five minutes. Whisk in 2 tablespoons lime zest, lime juice, and salt. Pour into cooled crust and bake pie for 17 min at 325 degrees or until it no longer jiggles. Let cool completely.

Whip the heavy cream and powdered sugar until peaks form (be careful to not overdo it, it will turn butter), when done gently whisk yogurt. Dollop onto cooled pie and garnish with lime zest. 

Ingredients (Raspberry ricotta cake) 

·        Nonstick vegetable oil spray

·        1 1/2 cups flour

·        1 cup sugar 

·        2 teaspoons baking powder

·        3/4 teaspoons salt

·        3 large eggs

·        1 1/2 cups ricotta

·        1/2 teaspoon vanilla extract 

·        1/2 cup unsalted butter, melted

·        1 cup frozen raspberries, blackberries divided

Preparation

Preheat oven to 350 degrees. Spray a 9" pan with oil. Whisk flour, baking powder, sugar, and salt in a bowl.

Whisk eggs, ricotta, and vanilla in a medium bowl until well combined, then fold in butter, and 3/4 cup raspberries, be careful not to crush the berries. Scrape batter into prepared pan and scatter remaining 1/4 cup raspberries over top. 

Bake cake until golden brown and a tester inserted into the center comes out clean, 50 to 60 minutes. Let it cool before unmolding.