Pie Filling:
1 - 8 oz Cream Cheese (softened)
1 Can Sweetened Condensed Milk
2/3 C. Cold Water
3 Egg Yolks (beaten)
1/8 tsp. Salt
1/2 C. Flour
5 Tbsp. Rose's Sweetened Lime Juice
5 Tbsp. Key Lime Juice or Reconstituted Lime Juice
1 tsp. Lime Zest (very fine)
Pie Crust:
3/4 C. Graham Cracker Crumbs
1 C. Ground Pecans ( finely ground )
3 Tbs. Sugar
1/2 tsp. Cinnamon
4 Tbs. Butter Melted
Raspberry Sauce:
3/4 C. Raspberry Preserves
1/4 C. Water
Instructions for 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. 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
Instructions for Pie 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.
Instructions for Raspberry 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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