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The highlight of my first meal at Pappadeaux, a deliciously different version of the standard pie.
Make and share this Pappadeaux's Key Lime Pie with Raspberry Sauce recipe from Food.com.
- 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
- 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.
This pie was a big hit on Thanksgiving. Everyone thought the raspberry sauce was the perfect compliment and made the pie taste fantastic. It was easy to make using jam that had the seeds already filtered out; the crust and filling were quick and easy to make also. At our local Pappadeaux's, I would describe the pecans in the crust as "finely chopped" since you can taste and almost feel tiny bits of them in your mouth. I ground mine in the blender almost into pecan butter and my crust was good but it wasn't the same. Next time I'll think "chop" rather than "grind". Another difference is that the resturant serves what looks like a tall slice of cheesecake. Doubling this recipe and using an 8 or 9 inch springform pan would probably be closer to Pappadeaux's version of this wonderful desert.
This is the key lime pie I dreamed of. I simply love the recipe, but I often use a store bought crust.