1. Preheat oven to 350 F.
2. In a medium bowl, combine sweetened condensed milk, key lime juice, and egg yolks. Blend with wire whisk until smooth. Pour filling into graham cracker pie crust and bake at 350 F for 15 minutes. Cool pie on a wire rack for at least 10 minutes, then refrigerate until thoroughly chilled, at least three hours, preferably overnight.
3. Prepare raspberry coulis. In a food processor or blender, combine fruit spread and white grape juice concentrate. Purie thoroughly until smooth. (Coulis may be prepared in advance and stored, refrigerated, in an airtight container.)
4. When ready to serve, drizzle about half the coulis over the pie, using either a pastry bag with a small round tip or a spoon. If coulis is too thick to drizzle, whisk in an additional 1 Tbsp. juice concentrate. Sprinkle fresh raspberries over top of pie just before serving. Serve with a dollop of whipped topping, if using, with remaining coulis in a small bowl on the side.
Suggestions: Use Hannaford sweetened condensed milk, graham cracker pie crust, and frozen whipped topping.
Frozen whipped topping, thawed (optional)
Source: Hannaford fresh Magazine, March - April 2008