Pappadeaux Key Lime Pie with Raspberry Sauce

When it comes to an easy key lime pie, this one takes the cake. Pappadeaux Key Lime Pie with Raspberry Sauce is extremely flavorful and takes only 30 minutes to make.

homemade Pappadeaux key lime pie with raspberry sauce in a pie pan and a slice on a plate

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Most people love key lime pies, and for good a reason — they taste amazing. The good news is that they don’t take a lot of pastry experience to make well. Pappadeaux Key Lime Pie with Raspberry Sauce is a scrumptious example of an upscale version that perfectly blends sweet and tart flavors with creamy and crunchy textures for a dessert that is sure to impress anyone lucky enough to get a slice.

The Filling

The filling for this pie contains two cups of cream cheese, placing it squarely somewhere between a cheesecake and a traditional key lime pie. As this is a no bake key lime pie, the cream cheese helps to thicken the filling without requiring any time in the oven. But, that is not to say that you can get away without any sort of cooking at all. Since the filling contains egg yolks, it is necessary to cook the egg yolks without overheating the filling.

The best way to bring the filling to the right temperature is by using a double boiler. Don’t worry when you hear the term “double boiler.” While many home cooks shy away from recipes that call for them or choose to cook directly on the stovetop, don’t do it. Using a double boiler is easy and delivers much better results. The most important thing to keep in mind when using a double boiler is never to let the simmering water in the lower pan touch the bottom of the upper pan.

Cook the filling until it has the consistency of a pudding. Remove it from the heat and let it cool on the counter for a few minutes before chilling it in the fridge. While the filling cools, it is an excellent time to prepare the crust.

The Crust

Although the filling is delicious in this key lime pie, what truly sets this recipe apart from others is its impressively flavorful crust. Luckily, in this case, creating such delicious sophistication isn’t at all complicated. The secret is incorporating rich pecans and cinnamon sugar into the graham cracker crust.

For an even greater pop of flavor, try dry roasting the pecans pieces in a dry skillet over medium until you smell the nuts toasting. You can even consider using glazed pecans if you want to be truly decadent. No pecans, no problem. Walnuts, slivered almonds, and macadamias all make excellent substitutions.

To keep the crust from burning in the oven, it should be about a quarter-inch thick. This key lime pie recipe makes enough crust for a standard 9-inch pie tin.

The Raspberry Sauce

This raspberry sauce is very basic, using only raspberry preserves and a little water. Although the recipe for key lime pie calls for a quarter cup of water, you may need to use a little more depending on the thickness of the preserves. Slowly simmer the sauce until it is thick enough to coat the back of a spoon.

Tips for Making this Key Lime Pie Recipe

  • Don’t fret if you don’t have a double boiler. Use a metal mixing bowl set over a stockpot.
  • Make a chocolate key lime pie crust by using chocolate graham crackers. As an alternative, add two teaspoons of cocoa powder to the crust recipe.
  • Some people consider eating undercooked eggs dangerous. If you are worried, you can find pasteurized egg yolks in some specialty stores or online.
  • Regular lime juice tastes almost the same as key lime juice in this recipe. However, key limes juice is much more expensive, so there is no need to spend the extra money.

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Key Limes vs. Regular Limes

This very famous pie is called a key lime pie but the truth is, you can use regular limes to make it. So what’s the difference?

Key limes are smaller and have more seeds than traditional limes. Regular limes have a thicker, greener skin while key limes are thinner and have a yellow tint.

A traditional key lime pie uses about a 1/2 cup of key lime juice or about 8 limes. This easy key lime pie copycat recipe calls for less.

Pappadeaux Key Lime Pie Dessert

This delicious Pappadeaux key lime pie with raspberry sauce recipe comes from Pappadeaux Seafood Kitchen, a restaurant found mostly in Texas. But you will find a few Pappadeaux restaurants in other cities. This dessert recipe is a classic found in all of their restaurants.

Pappadeaux Key Lime Pie Recipe Ingredients

What makes Pappadeaux key lime pie so special is the extra creamy filling, nutty crust, and fruity sauce. All the ingredients can be found at a regular grocery store. You do not need key limes to make the pie.

Here’s what you need for the filling:

  • Cream Cheese
  • Sweetened Condensed Milk
  • Cold Water
  • Egg Yolks
  • Salt
  • Flour
  • Rose’s Sweetened Lime Juice
  • Key Lime Juice
  • Lime Zest

Here’s what you need for the crust:

  • Graham cracker crumbs
  • Finely ground pecans
  • Sugar
  • Cinnamon
  • Butter

Here’s what you need for the sauce:

  • Raspberry preserves
  • Water
Pappadeaux key lime pie with raspberry sauce ingredients

How to Make Pappadeaux Key Lime Pie

Pappadeaux key lime pie has a graham cracker crust with pecans, key lime pie filling with cream cheese, and raspberry sauce. Here are the steps to make each one:

How to Make Pecan Graham Cracker Crust

  1. Mix graham cracker crumbs, pecans, sugar, and cinnamon in a bowl.
  2. Add melted butter mix well.
  3. Press the crumb mixture into a buttered pie pan.
    pecan graham cracker crust in a pie plate
  4. Bake at 350 degrees oven for 7 to 10 minutes, until the crust is slightly golden.
  5. Cool the crust to room temperature before making the filling.

How to Make Key Lime Pie Filling with Cream Cheese

  1. In a medium-sized bowl, beat cream cheese until light and fluffy.
  2. Add sweetened condensed milk and beat mixture until completely blended.
    key lime pie filling in a mixing bowl
  3. In a 2-quart saucepan, whisk egg yolks with water.
  4. Add salt and flour to egg yolks and stir to completely mix the flour into the liquid.
  5. Add lime zest, Roses lime juice, and key lime juice.
  6. On low heat or in a double boiler, whisk the egg mixture and stir constantly until the mixture thickens.
  7. Add cream cheese and whisk constantly until the filling is thoroughly combined and thickened.
  8. Pour the filling into the pie crust.
  9. Refrigerate the pie several hours before serving.

How to Make Raspberry Sauce

  1. Mix raspberry preserves and water in a saucepan.
  2. Heat raspberry mixture until it boils.
  3. Reduce the heat and simmer for 4 minutes.
  4. Remove sauce from the heat and pour it through a fine strainer to remove seeds.
  5. Refrigerate the sauce until serving.

Serve Pappadeaux key lime pie with raspberry sauce.

a slice of homemade Pappadeaux key lime pie topped with raspberry sauce

Recipe 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.
  • As mentioned above, you can use regular limes for this recipe if you don’t have key limes.
  • Keep this pie in the refrigerator when not devouring it!
overhead view of homemade Pappadeaux key lime pie with raspberry sauce

Can’t get enough pie? Try these recipes!

Favorite Creamy Dessert Recipes

Check out more of my easy pie recipes and the best copycat recipes for casual dining restaurants here on CopyKat!

What do you think about this pie? Let us know in the comments below. 

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homemade Pappadeaux key lime pie with raspberry sauce in a pie pan and a slice on a plate

Pappadeaux Key Lime Pie with Raspberry Sauce

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.
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: Key Lime Pie, Pie Recipes, Pies
Servings: 12
Calories: 392kcal

Ingredients

Pie Filling

  • 8 ounces cream cheese
  • 14 ounces sweetened condensed milk
  • cup cold water
  • 3 beaten egg yolks
  • 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

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.

Recipe Tips for the Cook

  • 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

Calories: 392kcal | Carbohydrates: 47g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 205mg | Potassium: 226mg | Fiber: 1g | Sugar: 34g | Vitamin A: 530IU | Vitamin C: 4.7mg | Calcium: 134mg | Iron: 1mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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