Pappadeauxs Key Lime Pie With Raspberry Sauce Recipes

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PAPPADEAUX KEY LIME PIE WITH RASPBERRY SAUCE



Pappadeaux Key Lime Pie with Raspberry Sauce image

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

8 ounces cream cheese
14 ounces sweetened condensed milk
⅔ cup cold water
3 beaten egg yolks
⅛ teaspoon salt
½ cup all-purpose flour
5 tablespoons Rose's Sweetened Lime Juice
5 tablespoons key lime juice (or reconstituted lime juice)
1 teaspoon lime zest (very fine)
¾ cup graham cracker crumbs
1 cup pecans (finely ground)
3 tablespoons sugar
½ teaspoon cinnamon
4 tablespoons butter (melted)
¾ cup raspberry preserves
¼ cup water

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

PAPPADEAUX KEY LIME PIE WITH RASPBERRY SAUCE



Pappadeaux Key Lime Pie with Raspberry Sauce image

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

Filling
8 ounces cream cheese (softened)
1 can sweetened condensed milk
2/3 cup cold water
3 egg yolks (beaten)
1/8 teaspoon salt
1/2 cup flour
5 tablespoons sweetened lime juice
5 tablespoons Key lime juice
1 teaspoon lime zest (very fine)
Pie Crust
3/4 cup graham cracker crumbs
1 cup ground pecans ( finely ground )
3 tablespoons sugar
1/2 teaspoon cinnamon
4 tablespoons butter, melted
Raspberry Sauce
3/4 cup raspberry preserves
1/4 cup water

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 :

KEY LIME AND RASPBERRY PIES IN JARS



Key Lime and Raspberry Pies in Jars image

Key lime and raspberry pies in jars are pretty pastel portable pies in a jar. It is so refreshing; it will quickly become your spring and summertime favorite dessert!

Provided by Culinary Envy

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 42m

Yield 6

Number Of Ingredients 11

12 graham crackers
2 tablespoons white sugar
6 tablespoons unsalted butter, melted
6 half pint canning jars
1 (14 ounce) can sweetened condensed milk
4 egg yolks
½ cup fresh lime juice
1 tablespoon grated lime zest, divided
½ cup heavy whipping cream
1 teaspoon white sugar
1 cup fresh raspberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a small pie pan with parchment paper.
  • Pulse graham crackers and 2 tablespoons white sugar in a food processor until fine crumbs form; add melted butter and pulse until combined.
  • Spoon 2 tablespoons of the graham cracker crumbles into each of the 6 half pint jars; gently press crumbles into the bottom. Place the jars onto a large, rimmed baking sheet. Press the remaining graham mixture into the bottom of the prepared pie pan.
  • Bake jars and pie pan in the preheated oven until the graham cracker mixture is golden brown, 12 to 15 minutes. Remove from oven and place on a wire rack to cool.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Whisk condensed milk and egg yolks together in a large bowl until smooth; add lime juice and 1 1/2 teaspoons lime zest and whisk until combined. Pour lime mixture into cooled jars.
  • Bake jars until lime mixture has just set, 10 to 12 minutes. Transfer to wire rack and let cool. Refrigerate jars until ready to assemble.
  • Beat heavy cream and 1 teaspoon white sugar with an electric mixer in a bowl until the whipped cream forms stiff peaks.
  • Top jars with fresh raspberries, whipped cream, and remaining graham cracker crust and lime zest.

Nutrition Facts : Calories 508.7 calories, Carbohydrate 56.4 g, Cholesterol 216.5 mg, Fat 29 g, Fiber 2 g, Protein 8.7 g, SaturatedFat 16.7 g, Sodium 182.6 mg, Sugar 46.2 g

PAPPADEAUX'S KEY LIME PIE WITH RASPBERRY SAUCE



Pappadeaux's Key Lime Pie with Raspberry Sauce image

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

3/4 cup graham cracker crumbs
1 cup ground pecans, finely ground
3 tablespoons sugar
1/2 teaspoon cinnamon
4 tablespoons butter, melted
1 (8 ounce) package cream cheese (softened)
1 can sweetened condensed milk
2/3 cup cold water
3 egg yolks, beaten
1/8 teaspoon salt
1/2 cup flour
5 tablespoons rose sweetened lime juice
5 tablespoons key lime juice or 5 tablespoons reconstituted lime juice
1 teaspoon lime zest, very fine
3/4 cup raspberry preserves
1/4 cup water

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

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

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

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