Ingredients for Pappadeaux's Key Lime Pie With Raspberry Sauce
- 1 1/2 cups graham cracker crumbs
- 1/2 cup pecans, finely chopped
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 cup butter, melted
- 8 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup water
- 5 egg yolks
- 1/2 teaspoon salt
- 1 tablespoon flour
- 1/4 cup sweetened lime juice (such as Rose's)
- 1/2 cup key lime juice
- 1 tablespoon lime zest
- 1/2 cup raspberry preserves
- 1 (10 ounce) package frozen raspberries (unsweetened)
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How to Make Pappadeaux's Key Lime Pie With Raspberry Sauce
- **Make the pie crust:** Whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.
- **Roll out the dough:** On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges.
- **Blind bake the crust:** Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake in a preheated 350°F (175°C) oven for 15 minutes. Remove weights and parchment paper and bake for another 5-7 minutes, or until lightly golden.
- **Make the pie filling:** Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk and beat until completely blended.
- **Whisk egg yolks:** In a medium saucepan, whisk together egg yolks, water, salt, and flour until smooth.
- **Cook the custard:** Add lime zest, Key lime juice, and Rose's lime juice. Cook over low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- **Combine with cream cheese:** Gradually whisk the hot custard into the cream cheese mixture until smooth and well combined.
- **Pour into crust:** Pour the filling into the prepared pie crust. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- **Make the raspberry sauce:** Combine frozen raspberries, raspberry preserves, and water in a small saucepan. Bring to a boil over medium-high heat.
- **Simmer and strain:** Reduce heat and simmer for 4 minutes, or until slightly thickened. Remove from heat and press through a fine-mesh sieve to remove seeds.
- **Chill and serve:** Refrigerate the raspberry sauce until chilled. Drizzle over the chilled Key lime pie before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
239g
Fat
71g
Carbs
25g
