Pappadeaux's Key Lime Pie with Raspberry Sauce

Recipe by Lorac




  • Pie Crust: Mix all ingredients together in a bowl, add melted butter, blend well and press into a buttered pie pan.
  • Place in a preheated, 350ºF oven for 7 to 10 minutes, when crust is slightly golden, remove from oven and cool.
  • Pie: Beat cream cheese until light and fluffy,add sweetened condensed milk and beat mixture until completely blended.
  • Use a 2 quart sauce pan to whisk egg yolks with water, add salt and flour.
  • Stir, 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.
  • When egg and flour mixture is thickened, add cream cheese, whisking 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 and chill pie serveral hours before serving.
  • Raspberry Sauce: Mix ingredients in sauce pan over medium high heat, until preserves reach boiling point.
  • Simmer for 4 minutes, remove and pour through a fine strainer and chill.
  • Drizzle over pie before serving.