Pappadeaux's Key Lime Pie with Raspberry Sauce

The highlight of my first meal at Pappadeaux, a deliciously different version of the standard pie.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 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

• Pie Filling

• 1 (8 ounce) package 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 sweetened lime juice
• 5  tablespoons key lime juice or 5  tablespoons  reconstituted lime juice
• 1  teaspoon lime zest, very fine

• Raspberry Sauce

• 3⁄4 cup  raspberry preserves
• 1⁄4 cup water

Directions

1. Pie Crust: Mix all ingredients together in a bowl, add melted butter, blend well and press into a buttered pie pan.
2. Place in a preheated, 350ºF oven for 7 to 10 minutes, when crust is slightly golden, remove from oven and cool.
3. Pie: Beat cream cheese until light and fluffy,add sweetened condensed milk and beat mixture until completely blended.
4. Use a 2 quart sauce pan to whisk egg yolks with water, add salt and flour.
5. Stir, completely mixing flour into liquid, add lime zest, Roses Lime Juice and key lime juice.
6. On low heat, or in a double boiler, whisk the egg mixture and stir constantly until mixture thickens.
7. When egg and flour mixture is thickened, add cream cheese, whisking constantly taking care not to scorch the bottom of pan.
8. Stir until pie filling starts to thicken and is completely mixed.
9. When the filling is thick pour into the prepared pie shell and chill pie serveral hours before serving.
10. Raspberry Sauce: Mix ingredients in sauce pan over medium high heat, until preserves reach boiling point.
11. Simmer for 4 minutes, remove and pour through a fine strainer and chill.
12. Drizzle over pie before serving.