Pappadeaux'S Key Lime Pie With Raspberry Sauce

1. 1

   Pie Crust: Mix all ingredients together in a bowl, add melted butter, blend well and press into a buttered pie pan.

2. 2

   Place in a preheated, 350u00b0F oven for 7 to 10 minutes, when crust is slightly golden, remove from oven and cool.

3. 3

   Pie: Beat cream cheese until light and fluffy,add sweetened condensed milk and beat mixture until completely blended.

4. 4

   Use a 2 quart sauce pan to whisk egg yolks with water, add salt and flour.

5. 5

   Stir, completely mixing flour into liquid, add lime zest, Roses Lime Juice and key lime juice.

6. 6

   On low heat, or in a double boiler, whisk the egg mixture and stir constantly until mixture thickens.

7. 7

   When egg and flour mixture is thickened, add cream cheese, whisking constantly taking care not to scorch the bottom of pan.

8. 8

   Stir until pie filling starts to thicken and is completely mixed.

9. 9

   When the filling is thick pour into the prepared pie shell and chill pie serveral hours before serving.

10. 10

    Raspberry Sauce: Mix ingredients in sauce pan over medium high heat, until preserves reach boiling point.

11. 11

    Simmer for 4 minutes, remove and pour through a fine strainer and chill.

12. 12

    Drizzle over pie before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.