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'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
KEY LIME PIE (LIGHT)
Make and share this Key Lime Pie (Light) recipe from Food.com.
Provided by Redsie
Categories Pie
Time 30m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F Spray a 9-inch pie plate with vegetable spray.
- Make crust: in a bowl, stir together the graham crumbs, sugar, water and oil until mixed. Pat the mixture onto the bottom and up the side of a prepared pan.
- Make filling: in a food processor, combine the condensed milk, ricotta cheese, cream cheese, lime juice and rind, and sugar; purée the mixture until it is smooth. Pour it into the crust.
- Place the pan in the centre of the oven and bake for approximately 20 minutes or just until the filling is set. Let the pan cool on a wire rack.
- Chill before serving.
AMERICANA KEY LIME PIE
Make and share this Americana Key Lime Pie recipe from Food.com.
Provided by Dannygirl
Categories Pie
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan.
- Beat together egg yolks, lime juice, and water; stir into gelatin mixture.
- Cook and stir over medium heat just till mixture comes to boiling.
- Remove from heat; stir in grated peel.
- Add food coloring sparingly to tint pale green.
- Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
- Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks.
- Fold gelatin mixture into egg whites.
- Fold in whipped cream.
- Pile into cooled baked pastry shell.
- Chill till firm.
- Spread with more whipped cream; edge with grated lime peel.
- Sprinkle chopped pistachio nuts in center.
- Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie.
Nutrition Facts : Calories 406.9, Fat 23.2, SaturatedFat 11.6, Cholesterol 165, Sodium 247, Carbohydrate 44.6, Fiber 0.4, Sugar 33.9, Protein 7
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