Pappadeaux Key Lime Pie
Yield: 12 servings.1 – 8 oz Cream Cheese (softened)
1 Can Sweetened Condensed Milk
2/3 C. Cold Water
3 Egg Yolks (beaten)
1/8 tsp. Salt
1/2 C. Flour
5 Tbsp. Rose’s Sweetened Lime Juice
5 Tbsp. Key Lime Juice or Reconstituted Lime Juice
1 tsp. Lime Zest (very fine)
1 Can Sweetened Condensed Milk
2/3 C. Cold Water
3 Egg Yolks (beaten)
1/8 tsp. Salt
1/2 C. Flour
5 Tbsp. Rose’s Sweetened Lime Juice
5 Tbsp. Key Lime Juice or Reconstituted Lime Juice
1 tsp. Lime Zest (very fine)
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, Roses Lime Juice and Key Lime juice. 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.
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, Roses Lime Juice and Key Lime juice. 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.
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