Key Lime Pie with Raspberry Sauce

Pie Filling

8       oz Cream Cheese softened
1       Can Sweetened Condensed Milk  
2/3 Cup Water Cold
3        Egg Yolks beaten
1/8 tsp Salt  
1/2 Cup Flour  
5       Tbsp Rose's Sweetened Lime Juice  
5       Tbsp Key Lime Juice  
1       tsp Lime Zest very fine


  1. Beat cream cheese until light and fluffy add sweeten condensed milk, beat mixture until completely blended.
  2. Use a 2 quart sauce pan to whisk egg yolks with water, add salt and flour.
  3. Stir constantly, completely mixing flour into liquid.
  4. Add lime zest, Roses Lime Juice and Key Lime juice.
  5. On low heat, or in a double boiler whisk the egg mixture and stir constantly until mixture thickens resembling pudding in texture and thickness.
  6. When egg and flour mixture is thickened add cream cheese.
  7. Whisk constantly taking care not to scorch the bottom of pan.
  8. Stir until pie filling starts to thicken and is completely mixed.
  9. When the filling is thick pour into the prepared pie shell.
  10. Chill pie serveral hours before serving.

Pie Crust

3/4 Cup Graham Cracker Crumbs  
1       Cup Ground Pecans finely ground
3       Tbsp Sugar  
1/2 tsp Cinnamon  
4       Tbsp Butter Melted


  1. Mix all together in a bowl, add melted butter blend well.
  2. Press into a buttered pie pan.
  3. Place in a preheated at 350 degrees oven for 7 - 10 minutes.
  4. When crust is slightly golden remove from oven and cool.

Raspberry Sauce

3/4 Cup Raspberry Preserves  
1/4 Cup Water  


  1. Mix in sauce pan until preserves reaches boiling point.
  2. Simmer for 4 minutes remove and pour through a fine strainer removing seeds and chill.

* Sauce may be used to garnish pie when served.

Serving Size: 8