Key Lime Pie

2 C sweetened condensed milk
6 egg yolks
2/3 c key lime juice
1 graham cracker pie shell

Preheat oven to 325 degrees.   On medium speed, combine milk, egg yolks, and lime juice and mix until ingredients are just combined.   Pour into graham shell and bake on middle rack for 20 min. or until filling jiggles only slightly when shaken.  Cool and then cover pie and refrigerate for several hours.

Mango Sauce:
2- 11.5 oz cans of Kern's mango juice
Bring cans of juice to a boil in medium saucepan over medium heat.  Reduce heat and simmer for 30 minutes or until sauce thickens.

Raspberry Sauce:
1 1/2 c water
2 c frozen raspberries
1/2 c sugar
Combine raspberries and water in a medium saucepan over medium heat.  Bring to a boil and then reduce heat and simmer for 10 min.   Using a masher or large spoon, crush the raspberries as they boil.    Strain raspberry seeds from water and return liquid back to pan and add the sugar.   Bring mixture back to a boil and reduce heat and simmer for 15-20 min or until sauce thickens.   Cover and cool sauce.

Serve sauces over or under pie.