Pappadeaux Key Lime Pie with Raspberry Sauce Recipe
Serves/Makes: 10
Ingredients:
# **Filling***
8 ounces Cream Cheese (softened)
1 can Sweetened Condensed Milk
2/3 cup Cold Water
3 Egg Yolks (beaten)
1/8 teaspoon Salt
1/2 cup Flour
5 tablespoons Rose's Sweetened Lime Juice
5 tablespoons Key Lime Juice or Reconstituted Lime Juice
1 teaspoon Lime Zest (very fine)
# **Pie Crust***
3/4 cup Graham Cracker Crumbs
1 cup Ground Pecans ( finely ground )
3 tablespoons Sugar
1/2 teaspoon Cinnamon
4 tablespoons Butter Melted
# **Raspberry Sauce***
3/4 cup Raspberry Preserves
1/4 cup Water
Directions:
For Filling: Beat cream cheese until light and fluffy add sweeten condensed
milk, beat mixture until completely blended. Use a 2 quart sauce pan to whisk
egg yolks with water, add salt and flour. Stir constantly, completely mixing
flour into liquid. Add lime zest, Roses Lime Juice and Key Lime juice. On low
heat, or in a double boiler, whisk the egg mixture and stir constantly until
mixture thickens, resembling pudding in texture and thickness.
When egg and flour mixture is thickened add cream cheese. Whisk constantly
taking care not to scorch the bottom of pan. Stir until pie filling starts to
thicken and is completely mixed. When the filling is thick pour into the
prepared pie shell. Chill pie serveral hours before serving.
For Crust: Mix all together in a bowl, add melted butter blend well. Press into
a buttered pie pan. Place in a preheated at 350 degrees oven for 7 - 10 minutes.
When crust is slightly golden remove from oven and cool.
For Sauce: Mix in sauce pan until preserves reaches boiling point. Simmer for 4
minutes remove and pour through a fine strainer removing seeds and chill. Sauce
may be used to garnish pie when served.