Best Raspberry Lime Pie Recipes

PAPPADEAUX'S KEY LIME PIE WITH RASPBERRY SAUCE

Steps:

• Pie Crust: Mix all ingredients together in a bowl, add melted butter, blend well and press into a buttered pie pan.
• Place in a preheated, 350ºF oven for 7 to 10 minutes, when crust is slightly golden, remove from oven and cool.
• Pie: Beat cream cheese until light and fluffy,add sweetened condensed milk and beat mixture until completely blended.
• Use a 2 quart sauce pan to whisk egg yolks with water, add salt and flour.
• Stir, 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.
• When egg and flour mixture is thickened, add cream cheese, whisking 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 and chill pie serveral hours before serving.
• Raspberry Sauce: Mix ingredients in sauce pan over medium high heat, until preserves reach boiling point.
• Simmer for 4 minutes, remove and pour through a fine strainer and chill.
• Drizzle over pie before serving.

LIME-RASPBERRY PIE WITH COCONUT CREAM

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°., In a large bowl, mix crushed crackers, brown sugar and cashews; stir in melted butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., In a large bowl, mix condensed milk, lime juice and egg yolks until blended. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into milk mixture; pour into crust., Bake 25-30 minutes or until filling is set. Cool 4 hours on a wire rack. Refrigerate 6 hours or overnight, covering when cold., Spoon cream layer from top of coconut milk into a large bowl (discard remaining liquid). Add whipping cream and confectioners' sugar to bowl; beat until stiff peaks form., Spread jam over pie. Dollop coconut cream over pie or serve on the side. If desired, top with raspberries and coconut.

RASPBERRY LIME PIE

Steps:

• In a large bowl, stir together milk and lime juice. Mixture will begin to thicken. Beat in whipped topping and food coloring if desired. Gently fold in raspberries. Spoon into pie crust. Chill. Garnish with additional raspberries and mint if desired.

FRESH RASPBERRY LIME PIE

Steps:

• In a large bowl, beat milk and lime juice (mixture will begin to thicken). Stir in whipping topping. Add food coloring if desired. Gently fold in raspberries. Spoon into pie crust. Chill. Garnish with additional raspberries and mint.

LIME-RASPBERRY PIE WITH COCONUT CREAM

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°., In a large bowl, mix crushed crackers, brown sugar and cashews; stir in melted butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., In a large bowl, mix condensed milk, lime juice and egg yolks until blended. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into milk mixture; pour into crust., Bake 25-30 minutes or until filling is set. Cool 4 hours on a wire rack. Refrigerate 6 hours or overnight, covering when cold., Spoon cream layer from top of coconut milk into a large bowl (discard remaining liquid). Add whipping cream and confectioners' sugar to bowl; beat until stiff peaks form., Spread jam over pie. Dollop coconut cream over pie or serve on the side. If desired, top with raspberries and coconut.

PAPPADEAUX KEY LIME PIE WITH RASPBERRY SAUCE - COPYKAT RECIPES

Steps:

• HowToSection For the Filling Array
• HowToSection For the Crust Array
• HowToSection For the Raspberry Sauce Array

CIN'S "RASPBERRY-LIME CREAM PIE"

Steps:

• Preheat the oven to 350 dF.
• Combine the egg yolks and condensed milk until well mixed. Stir in the key lime juice and zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Pour the raspberry-lime filling into the READY-BAKE graham cracker crust. Bake for 20 min's.
• When pie is finished baking removed from over, and turn temp. up to 425 dF.
• Using the leftover egg whites (saved above) make meringue. In a med bowl beat egg whites until frothy. Add 1/2 t cream of tartar and gradually add 3 to 4 T sugar; beat on high until thickens. Add in 1 t pure vanilla and continue beating until stiff peaks form.
• Put meringue all over warm pie and seal to the edges of the crust. Bake for approx. 15 to 20 min's (until beautifully golden).
• Cool to room temperature, then cover and put in refrig for at least a couple of hours before serving.
• Enjoy!!!