Prepare the dough first. Cream the sugar with the butter until well combined and light.

Add eggs. Add cake flour, hazelnut flour, and cinnamon. Stir until well combined.

Chill for 30 minutes. 

Roll out pie crust until it's 1/4 inch thick. Cut if you need to make it fit the pie dish.

Lay a piece of parchment paper over the crust, and add about a cup of dried beans. This will keep the crust from bubbling up and cook flat instead. Prebake at 325º for 10 minutes or until the sides are set.

Remove parchment paper and beans and continue to bake until crust is done, dry in the center.

Spread ¼ cup raspberry marmalade on bottom of Linzer Dough pie shell.

Prepare pie filling by mixing 6 egg yolks, 2/3 quart sweetened condensed milk, and 1 cup Key lime juice until well combined.

Fill shell with Key Lime Pie filling.

Pipe remaining raspberry marmalade in a spiral on top of filling.

Bake at 325 degrees F until set, about 20-30 minutes.

Cool pie.

Spread with whipped cream evenly across the top with an angled edge.

Coat angled edge with ground hazelnuts.

Garnish with lime slices and raspberries.