Key Lime Pie Copycat Recipe From Pappadeaux Restaurant Food

PAPPADEAUX KEY LIME PIE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 350 degrees.
• Mix graham cracker crumbs, pecans, sugar, and cinnamon together in a bowl,
• Add melted butter blend well.
• Press the crust mixture into a buttered pie pan.
• Bake at 350 degrees oven for 7 to 10 minutes. When the crust is slightly golden, remove it from the oven and cool it to room temperature before making the filling.
• In a medium-sized bowl, beat cream cheese until light and fluffy.
• Add sweetened condensed milk and beat the mixture until completely blended.
• In a 2-quart saucepan, whisk egg yolks with water.
• Add salt and flour and stir constantly, completely mixing the flour into the 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 the mixture thickens resembling pudding in texture and thickness.
• When the egg and flour mixture is thickened, add cream cheese. Whisk constantly taking care not to scorch the bottom of the pan. Stir until pie filling starts to thicken and is completely mixed.
• When the filling is thick, pour into the prepared pie shell.
• Refrigerate the pie several hours before serving.
• Mix together the raspberry preserves and water in a saucepan
• Bring it to a boil then reduce the heat and simmer for 4 minutes
• Remove the sauce from the heat and pour it through a fine strainer to remove seeds.
• Refrigerate the sauce until serving.

STEVE'S AUTHENTIC KEY LIME PIE

Steps:

• Preheat oven to 325 degrees F.
• To make the crust, combine the ingredients in a bowl and mix well for 2 minutes. Mold the mixture into a greased, 10-inch pie shell and bake for 8 minutes or until golden brown. Remove the crust from the oven and allow to cool.
• To make the filling, combine the milk and the egg yolks and mix well. Slowly add the key lime juice and mix just until incorporated. Do not overmix or the pie will not set-up in the refrigerator. Pour the mix into the pre-baked pie shell and refrigerate until set.
• To serve, slice the pie and serve with whipped cream or serve plain.

PEPE'S CAFE KEY LIME PIE

Steps:

• Make the graham cracker crust:
• Arrange a rack in the middle of the oven and preheat to 350°F.
• In a medium bowl, stir together the graham cracker crumbs, sugar, and cinnamon. Drizzle with the melted butter and stir until well combined. Press the mixture evenly onto the bottom and up the sides of a 9-inch pie plate. Bake until set and golden brown, about 10 minutes. Transfer to a wire rack to cool completely. Leave the oven on.
• Make the filling:
• In the bowl of a stand mixer fitted with the whisk attachment, or a large mixing bowl with a whisk or hand mixer, beat the egg whites until they hold stiff peaks.
• In a large mixing bowl, whisk together the egg yolks and sweetened condensed milk. Add the lime juice and whisk until combined. Gently fold in about 1/3 of the egg whites to lighten the mixture then add the remaining egg whites and fold until just evenly combined. Gently spread the mixture in the pre-baked crust and bake until just set in the center, about 20 minutes. Transfer to a wire rack to cool completely then refrigerate at least 2 hours before serving. DO AHEAD: The pie can be baked and stored, covered, in the refrigerator, up to 3 days.
• Garnish and serve:
• In a medium bowl, combine the heavy cream and sugar and whisk until soft peaks form. Cut the pie into slices and top each with a dollop of whipped cream.

KEY LIME PIE - COPYCAT RECIPE FROM PAPPADEAUX RESTAURANT

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.

AUTHENTIC KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
• Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
• Cool to room temperature, then refrigerate before serving, 5 hours to overnight.

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.