Pappadeaux Key Lime Pie with Raspberry Sauce
User Reviews
5.0
9 reviews
Excellent
Pappadeaux Key Lime Pie with Raspberry Sauce
Report
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.
Share:
Ingredients
Pie Filling
- 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)
Pie Crust
- ¾ cup Graham cracker crumbs
- 1 cup pecans finely ground
- 3 tablespoons sugar
- ½ teaspoon cinnamon
- 4 tablespoons butter melted
Raspberry Sauce
- ¾ cup raspberry preserves
- ¼ cup water
Add to Shopping List
Instructions
For the Crust
- 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.
For 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.
For the Raspberry Sauce
- 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.
Notes
- When mixing the filling together, you can also use a double boiler to keep it from burning. When using a double boiler method, place a heat-resistant bowl over boiling water and heat everything in the bowl.
- You can use regular lime juice for this recipe if you don't have key lime juice.
- Keep this key lime pie in the refrigerator when not devouring it!
Nutrition Information
Show Details
Calories
392kcal
(20%)
Carbohydrates
47g
(16%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Cholesterol
90mg
(30%)
Sodium
205mg
(9%)
Potassium
226mg
(6%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
530IU
(11%)
Vitamin C
4.7mg
(5%)
Calcium
134mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 90mg | 30% |
| Sodium | 205mg | 9% |
| Potassium | 226mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 530IU | 11% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 134mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
