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- #31617
There's a double hit of fruity flavor from the lime filling and the raspberry sauce, and it's baked in a cinnamon-pecan pie crust. Seriously, what more could you want in a key lime pie?
serves/makes:
ready in:
2-5 hrs
3 reviews
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 sweetened lime juice
5 tablespoons Key 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 and lime juices.
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 several 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 F 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.
added by
RightyRita
nutrition data
426 calories, 23 grams fat, 51 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
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Key Lime Pie Lover REVIEW:
June 6, 2011The pie was much too sour or tart. I think it would be wise to taste it before pouring it into the pie shell to see if it needs some sugar. Don't know if the sour taste was due to too much lime (5 tbl of Roses and 5 tbl of key limes) or the particular key limes I used. I bought and used the Sweetened Roses Lime Juice and the key limes called for but this does not provide enough sweetness for the lime. It was hard for people to get through a piece. I was sooooo disappointed. To eat the rest of the pie, I am sprinkling some sugar on the top of the pie, using whip cream, and sweetening the raspberry sauce more.
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CDKitchen Staff Reply:
You mean a whole can of sweetened condensed milk wasn't enough to sweeten it? Did you mistakenly use evaporated milk or something?
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Guest Foodie REVIEW:
May 11, 2010My family loved this so much that I made it for some girlfriends the next week. It was a hit! Please note that it does take some time - it's like making homemade pudding and it has to have ample time to chill thoroughly.
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kitchenguru REVIEW:
December 22, 2009I got rave reviews for this pie. I had to go to a key lime pie specialist and he said this was the best key lime pie he has ever tasted. My husband who has never had it, is not hooked after tasting it he called and asked me to make 10 more just for fun. If you make it take my husbands advise make 10 they will go fast.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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