5tablespoons Key Lime Juice Reconstituted Lime Juice
1teaspoon Lime Zest (very fine)
3/4cup Graham Cracker Crumbs
4tablespoons Butter Melted
3/4cup Raspberry Preserves
For the Filling
Beat cream cheese until light and fluffy add sweetened condensed milk, beat mixture until completely blended. Use a 2-quart saucepan to whisk egg yolks with water, add salt and flour.
Stir constantly, completely mixing the flour into the 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 the 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 the 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 the Crust
Mix all the pie crust ingredients 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 the crust is slightly golden remove from oven and cool. Raspberry Sauce Mix in a saucepan until preserves reach boiling point.
For the Raspberry Sauce
Mix together the raspberry preserves and water in a saucepan until it 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.
When mixing the filling together, you can also use a double boiler to keep it from burning. When using a double boiler method, place a heat-resistant bowl over boiling water and heat everything in the bowl.
As mentioned above, you can use regular limes for this recipe if you don't have key limes.
Keep this key lime pie in the refrigerator when not devouring it!