Pappadeaux Key Lime Pie with Raspberry Sauce

This rich and creamy Pappadeauc key lime pie filling rests in a special pecan crust flavored with cinnamon and has a raspberry sauce to accompany it.

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Ingredients:

• Pie Crust:
• 3/4 cup graham cracker crumbs  
• 1 cup finely ground pecans  
• 3 Tbsp. sugar  
• 1/2 tsp. cinnamon  
• 4 Tbs. butter, melted
• Filling:
• 1 - 8 oz. pkg. cream cheese, softened  
• 1 Can Sweetened Condensed Milk  
• 2/3 cup cold water  
• 3 egg yolks (beaten)  
• 1/8 tsp. salt  
• 1/2 cup flour  
• 5 Tbsp. Rose's Sweetened Lime Juice  
• 5 Tbsp. bottled Key Lime Juice or Reconstituted Lime Juice  
• 1 tsp. lime zest (grated fine)
• Raspberry Sauce:
• 3/4 cup raspberry preserves  
• 1/4 cup water    

Method

Prepare Pie Crust: Mix dry ingredients together in a bowl; add melted butter and blend well. Press into a buttered pie pan. Bake in a 350 degree oven for 7 - 10 minutes. When crust is slightly golden remove from oven and cool. For filling: Beat cream cheese until light and fluffy; add sweetened condensed milk, beat well. Use a 2-quart saucepan to whisk egg yolks with water, add salt and flour. Stir constantly, while 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, like pudding. When 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 it into the prepared pie shell. Chill pie several hours before serving with Raspberry Sauce: Mix in saucepan; bring to boiling. Reduce heat and simmer for 4 minutes; remove from heat. Pour through a fine strainer, removing seeds; chill. Sauce may be used to garnish pie when served.

Notes: Ease of Cooking: Medium Difficulty Notes: You can not go wrong with Pappadeux, this is a wonderful Key Lime Pie.

Number of servings: 8

Submitted By: jimmburton2507236
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