Pappadeaux Key Lime Pie with Raspberry Sauce Recipe

My first taste of Pappadeaux’s key lime pie was a revelation. Unlike traditional versions, this restaurant masterpiece combines the best of key lime pie and cheesecake, creating an incredibly rich and creamy dessert that’s become legendary among seafood restaurant fans. The addition of pecans in the graham cracker crust and that gorgeous raspberry sauce drizzle elevates it from simple to spectacular.

After countless attempts to recreate this Texas favorite at home, I’ve perfected this no-bake version that captures every element that makes the original so special. The best part? It takes only 30 minutes of active preparation time, though you’ll need to plan ahead for chilling.

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Why This Recipe Works

This dessert brilliantly bridges key lime pie and cheesecake by incorporating cream cheese into the filling. The cream cheese not only adds richness but also helps the no-bake filling set properly without requiring oven time. Using a double boiler ensures the egg yolks cook safely while maintaining the silky texture.

The secret weapon is the pecan-enhanced graham cracker crust, which adds sophisticated nuttiness that complements both the tart lime and sweet raspberry flavors perfectly.

Ingredients

For the Pecan Graham Cracker Crust:

• Graham cracker crumbs – Provides a classic sweet base that complements lime flavors
• Finely ground pecans – Adds sophisticated nuttiness and textural richness to crust
• Granulated sugar – Sweetens crust and helps bind ingredients together
• Ground cinnamon – Contributes a warm spice that enhances pecan flavor
• Unsalted butter – Binds crust ingredients and creates a tender, crispy texture

For the Key Lime Filling:

• Cream cheese – Creates a rich, cheesecake-like texture and helps the filling set properly
• Sweetened condensed milk – Provides sweetness and creamy consistency without eggs
• Cold water – Thins egg mixture for proper cooking and incorporation
• Large egg yolks – Adds richness and helps thicken filling when gently cooked
• Salt – Enhances all flavors and balances sweetness throughout
• All-purpose flour – Provides additional thickening power for a stable filling
• Rose’s sweetened lime juice – Contributes consistent lime flavor and sweetness balance
• Fresh key lime juice – Delivers authentic tart lime flavor and bright acidity
• Fresh lime zest – Adds intense citrus oils and aromatic lime essence

For the Raspberry Sauce:

• Raspberry preserves – Creates fruity sauce base with natural sweetness and flavor
• Water – Thins preserves to proper drizzling consistency for serving

How to Make Pappadeaux Key Lime Pie

Pappadeaux’s 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.
   

   

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.
   

   

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 the 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’s key lime pie 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!

Can’t get enough pie? Try these recipes!

• Anthony’s Key Lime Pie
• Blueberry Sour Cream Pie
• Cherry Cream Cheese Pie
• Kool-Aid Pie
• Martha Stewart Pie Crust
• Old Fashioned Coconut Cream Pie
• Peanut Butter Pie
• Pecan Delight Pie
• Ritz Cracker Apple Pie
• Sour Cream Raisin Pie

Favorite Creamy Dessert Recipes

• Banana Pudding from Scratch
• Homemade Rice Pudding
• Tapioca Pudding Recipe

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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