Pappadeaux's Key Lime Pie With Raspberry Sauce

Recipe Ingredients

1		Cream cheese - (8 oz) - softened)
1		Sweetened condensed milk
2/3 cup	157ml	Cold water
3		Egg yolks - beaten
1/8 teaspoon	0.6ml	Salt
1/2 cup	31g / 1.1oz	Flour
5 tablespoons	75ml	Rose's sweetened lime juice
5 tablespoons	75ml	Key Lime juice
		= (or reconstituted lime juice)
1 teaspoon	5ml	Very-finely-grated lime zest
		Pie Crust
3/4 cup	109g / 3.8oz	Graham cracker crumbs
1 cup	237ml	Finely-ground pecans
3 tablespoons	45ml	Sugar
1/2 teaspoon	2.5ml	Cinnamon
4 tablespoons	60ml	Butter - melted
		Raspberry Sauce
3/4 cup	177ml	Raspberry preserves
1/4 cup	59ml	Water

Recipe Instructions

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, Rose's 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 has 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.

Pie 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 to 10 minutes. When crust is slightly golden remove from oven and cool.

Raspberry 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.

This recipe yields 8 servings.

Source:
CopyKat Recipes at http://www.copykat.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.