• Preheat the oven to 350°F, 177°C, or gas mark 4.

Making the crust

• In a food processor combine the walnuts or pecans, graham crackers, sugar, and cinnamon. Blend until nuts are finely chopped and mixed well. Slowly drizzle in the butter.
  1 cup graham cracker crumbs, ½ cup walnuts, 2 tablespoon sugar, 1 tablespoon cinnamon, 6 tablespoons butter
• Pour the crumbs into the pie pan. Using the flat bottomed glass press the graham cracker mixture firmly along the bottom and the sides of the pie pan.
• Bake for 10 minutes and remove from the oven to cool. Leave the oven on.

Making the raspberry swirl

• In a bowl combine he raspberries and sugar. Using a spoon or spatula mash the raspberries against the side of the bowl.
  6 ounces raspberries, 2 tablespoon sugar
• Place a fine mesh sieve over a mixing bowl and press the raspberries to release the remaining juice. This liquid should be very thin and that is ok.

Making the key lime filling

• In a mixing bowl combine the condensed milk, egg yolks, lime juice, and lime zest. Whisk until evenly combined.
  28 ounces condensed milk, 1 cup key lime juice, 4 egg yolks, 1 tablespoon key lime zest

Baking the pie

• Pour the filling into the cooled crust and then drizzle the raspberry syrup on top of the filling. Using a knife or toothpick swirl the raspberry sauce.
• Bake for 20 minutes or until set. Remove from the oven and cool on the counter for an hour.
• Refrigerate for at least 3 hours before slicing.