Dixie Pie Tippins Restaurant Style Food

KEY LIME PIE - COPYCAT RECIPE FROM PAPPADEAUX RESTAURANT

Key Lime Pie - Copycat Recipe from Pappadeaux Restaurant image

I love the Key Lime Pie from Pappadeaux seafood restauraunt and found the recipe at http://www.copykat.com/. I used a 10 inch springform pan and it worked beautifully.

Provided by Dona England

Categories Dessert

Time 35m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

3/4 lb graham cracker crumbs
1/2 cup packed brown sugar
1/4 cup butter, melted
1 tablespoon butter, melted
3 (14 ounce) cans sweetened condensed milk
5 egg yolks
2 cups key lime juice
2 cups heavy cream, for whipping
lime slice (to garnish)

Steps:

In a bowl, combine crumbs, brown sugar and melted butter. Press mixture 1/4 - 1/2 inch thick on bottom and sides of 10x2 inch pan. In another bowl,mix condensed milk, egg yolks and lime juice. on low speed of mixer until well blender. It should be creamy color and slightly thickened - about 2 minutes.
Pour into prepared pan and bake in 350 degree over 18-24 minutes (pressing surface lightly with finger should leave a mark) Remove from oven and let cool. Refrigerate 6-8 hours before serving. Remove sides from springform pan. Garnish with whipped cream and fresh lime slices.
The butter amount is 1/4 cup plus 1 Tablespoon.

Nutrition Facts : Calories 819.9, Fat 39.2, SaturatedFat 22.4, Cholesterol 204, Sodium 390.1, Carbohydrate 107.4, Fiber 1.1, Sugar 87, Protein 14.2

DIXIE PIE

Dixie Pie image

When Mom baked this old-fashioned sugar pie, family members would clamor for second servings. We love the combination of cinnamon, coconut, nuts and raisins. She'd sometimes toss in a few chocolate chips for variety. Thanksgiving and Christmas dinner were not complete without this dessert.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 2 pies (6-8 servings each).

Number Of Ingredients 11

Ingredients

Pastry for two single-crust pies (9 inches)
1-1/2 cups raisins
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
6 eggs
2 teaspoons vanilla extract
2 to 4 teaspoons ground cinnamon
1 cup chopped nuts
1 cup sweetened shredded coconut
Whipped topping and additional chopped nuts, optional

Steps:

Line two 9-in. pie plates with pastry. Trim pastry to 1/2 in. beyond edge of plates; flute edges. Line crusts with a double thickness of heavy-duty foil. Bake at 450° for 10 minutes. Place on wire racks to cool; discard foil. , Place raisins in a saucepan and cover with water; bring to a boil. Remove from heat; set aside. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs, vanilla and cinnamon until blended., Drain raisins. Stir the raisins, nuts and coconut into creamed mixture (mixture will appear curdled). Pour into the crusts. Bake at 350° for 30-35 minutes or until set. Cool on wire racks. Garnish with whipped topping and nuts if desired.

Nutrition Facts : Calories 468 calories, Fat 27g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 262mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.

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