Ingredients:
***Filling***
8 ounces 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's Sweetened Lime Juice
5 tablespoons Key Lime Juice or
Reconstituted Lime Juice
1 teaspoon Lime Zest (very
fine)
***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
***Raspberry Sauce***
3/4 cup Raspberry Preserves
1/4
cup Water
Directions:
For Filling: 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, 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, resembling pudding in texture and thickness.
When egg and flour mixture is 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.
For 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 - 10 minutes. When crust is slightly golden remove from
oven and cool.
For 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.
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