For the pie:
1 graham cracker pie shell
2 cans sweetened condensed milk (15 oz)
4 Tbsp key lime juice
2 Tbsp Heavenly Key Lime balsamic
½ tsp salt
Zest of 1 lime

Combine all ingredients (except crust) and mix well until it thickens noticeably.
The acids in the balsamic and lime juice react with the milk to thicken the pie.
Pour into crust and refrigerate 3 hours minimum, 6 or more hours is best.

For the drizzle:
2 small packages raspberries
2 Tbsp Heavenly Persian Lime olive oil
Puree in food processor until smooth
Spoon drizzle on slice of pie to serve. Whip cream optional.