5 tablespoons Key lime juice or reconstituted lime juice
1 teaspoon lime zest (very finely grated)
3/4 cup Graham cracker crumbs
1 cup ground pecans, finely ground
3 tablespoons granulated sugar
1/2 teaspoon cinnamon
4 tablespoons butter, melted
3/4 cup raspberry preserves
1/4 cup water
Pie 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.
Over 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 several hours before serving
Pie Crust: Mix all together in a bowl, add melted butter blend well. Press into
a buttered pie pan.
Place in a preheated 350 degrees F oven for 7 to 10 minutes.
When crust is slightly golden, remove from oven and cool.
Raspberry Sauce: Mix ingredients in a saucepan until preserves reaches boiling
point. Simmer for 4 minutes remove and pour through a fine strainer removing seeds