KEY LIME PIE - COPYCAT RECIPE FROM PAPPADEAUX RESTAURANT
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
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
PAPPADEAUX KEY LIME PIE WITH RASPBERRY SAUCE
There's a double hit of fruity flavor from the lime filling and the raspberry sauce, and it's baked in a cinnamon-pecan pie crust. Seriously, what more could you want in a key lime pie?
Provided by Key Lime Pie Lover
Time 3h
Yield 10
Number Of Ingredients 19
Steps:
- For Filling: 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 and lime juices. 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. For Crust: Mix all together in a bowl, add melted butter blend well. Press into a buttered pie pan. Place in a preheated at 350 degrees F oven for 7-10 minutes. When crust is slightly golden remove from oven and cool. For Sauce: Mix in sauce pan until preserves reaches boiling point. Simmer for 4 minutes remove and pour through a fine strainer removing seeds and chill. Sauce may be used to garnish pie when served.
Nutrition Facts :
EASY CREAMY KEY LIME PIE
Simple to make and deliciously refreshing on hot summer days. Adapted from a recipe I saw on another website. Cooking time is cooling time.
Provided by Carla3j
Categories Pie
Time 2h15m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine cream cheese, sweetened condensed milk and whipped topping.
- Stir in the lime juice until well blended.
- Immediately pour filling into pie shell.
- Chill for at least 2 hours.
- Garnish with key lime zest.
PAPPADEAUX'S KEY LIME PIE WITH RASPBERRY SAUCE
Make and share this Pappadeaux's Key Lime Pie with Raspberry Sauce recipe from Food.com.
Provided by Lorac
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 641.5, Fat 33.5, SaturatedFat 14.3, Cholesterol 131.5, Sodium 314.2, Carbohydrate 77.9, Fiber 2.2, Sugar 59.8, Protein 10.7
PAPPADEAUX KEY LIME PIE WITH RASPBERRY SAUCE
Pappeadeaux makes a fantastic key lime pie with cream cheese filling, pecan graham cracker crust, and raspberry sauce. You can make the pie at home with this copycat recipe.
Provided by Stephanie Manley
Categories Dessert
Time 30m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 392 kcal, Carbohydrate 47 g, Protein 6 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 90 mg, Sodium 205 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
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