Dessertscopykat5.0
Pappadeaux Key Lime Pie Easy Copycat Recipe
Creamy no-bake key lime pie with pecan graham crust and raspberry sauce. Restaurant-quality dessert that's surprisingly easy to make!
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- pan
- saucepan
- whisk
- strainer
📝 Preparation Steps
1
For the Crust
2
Preheat oven to 350 degrees.
3
Mix graham cracker crumbs, pecans, sugar, and cinnamon together in a bowl,
pecans (finely ground)1 cupsugar3 tablespoons
4
Add melted butter blend well.
butter (melted)4 tablespoons
5
Press the crust mixture into a buttered pie pan.
6
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.
7
For the Filling
8
In a medium-sized bowl, beat cream cheese until light and fluffy.
cream cheese8 ounces
9
Add sweetened condensed milk and beat the mixture until completely blended.
sweetened condensed milk14 ounces
10
In a 2-quart saucepan, whisk egg yolks with water.
11
Add salt and flour and stir constantly, completely mixing the flour into the liquid.
12
Add lime zest, Roses lime juice, and key lime juice.
lime zest (very fine)1 teaspoonkey lime juice (or reconstituted lime juice)5 tablespoons
13
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.
14
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.
cream cheese8 ounces
15
When the filling is thick, pour into the prepared pie shell.
16
Refrigerate the pie several hours before serving.
17
For the Raspberry Sauce
18
Mix together the raspberry preserves and water in a saucepan
19
Bring it to a boil then reduce the heat and simmer for ⏱️ 4 minutes
20
Remove the sauce from the heat and pour it through a fine strainer to remove seeds.
21
Refrigerate the sauce until serving.
Nutrition Facts
calories
392 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
1 g
sugar Content
34 g
sodium Content
205 mg
protein Content
6 g
cholesterol Content
90 mg
carbohydrate Content
47 g
saturated Fat Content
8 g
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