5tablespoonskey lime juice or reconstituted lime juice
1teaspoon lime zest (very fine)
¾cupgraham cracker crumbs
For the Crust
Preheat oven to 350 degrees.
Mix graham cracker crumbs, pecans, sugar, and cinnamon together in a bowl,
Add melted butter blend well.
Press the crust mixture into a buttered pie pan.
Bake at 350 degrees oven for 7 to 10 minutes. When the crust is slightly golden, remove it from the oven and cool it to room temperature before making the filling.
For the Filling
In a medium-sized bowl, beat cream cheese until light and fluffy.
Add sweetened condensed milk and beat the mixture until completely blended.
In a 2-quart saucepan, whisk egg yolks with water.
Add salt and flour and 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 the 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.
Refrigerate the pie several hours before serving.
For the Raspberry Sauce
Mix together the raspberry preserves and water in a saucepan
Bring it to a boil then reduce the heat and simmer for 4 minutes
Remove the sauce from the heat and pour it through a fine strainer to remove seeds.
Refrigerate the sauce until serving.
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.
You can use regular lime juice for this recipe if you don't have key lime juice.
Keep this key lime pie in the refrigerator when not devouring it!