Ingredients:       

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

Garnish
canned whipped cream
4 thin lime slices, halved

1. Pre-heat oven to 325 degrees.

2. Use an electric mixer on medium speed to combine sweetened condensed milk, egg yolks, and lime juice. Mix just until ingredients are well-combined. 

3. Pour filling into graham pie shell and bake on middle rack for 20 minutes or until filling jiggles only slightly when shaken. Cool. Cover pie and chill in refrigerator for a couple hours before serving.

4. Make mango sauce by bringing 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.

5. Make raspberry sauce by combining 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 water, then put the liquid back into the saucepan and add the sugar. Bring mixture back 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.

6. Prepare dessert by dribbling some mango sauce and some raspberry sauce onto a small plate (you can use spoons or squirt bottles for this). 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. (http://www.topsecretrecipes.com)

Makes 8 servings.