RESTAURANT REPLICAS: EASY AS PIE RE-CREATE COPYCAT FAVORITES.

Byline: Natalie Haughton Food Editor

Whether eating at moderate or inexpensive restaurants, readers continue to request copycat versions of selections ordered and enjoyed for re-creation at home.

Several diners have been looking for a duplicate version of the Key Lime Pie served at the Wolfgang Puck Cafe in Woodland Hills. Although it's no longer on the dessert menu, many customers still request it - and the restaurant bakes a pie or two a day so it's available for those who ask.

After sampling the pie a few months ago, it's easy to understand why dessert fanciers rave about it. It's one of the best we've tasted, with billows of cloudlike white meringue topping that resembles marshmallow fluff. The custardy filling is smooth and terrific, too, without a bitingly tart flavor.

To unlock the mystery of making this version, we prevailed upon Robin Stotter, Florida-based corporate executive chef for Wolfgang Puck Casual Dining, to share the recipe. Like most Key Lime pies, the base of this one has sweetened condensed milk and lime juice. But it also has egg yolks and is baked in a water bath (the key).

The secret to the fabulous meringue is based on making a Swiss meringue. After heating egg whites and sugar together, the mixture is beaten until fluffy and stiff and then piped atop the baked pie. To brown the top, the restaurant uses the pizza oven or a blow torch, but lacking those tools, a home cook can use the broiler. Watch carefully to avoid overbrowning.

Then chill the pie and serve slices topped with a squeeze of fresh lime juice and a sprinkle of grated lime peel.

Another reader favorite is the Chicken Pecan Salad from the Corner Bakery Cafe (Woodland Hills, Calabasas, the Grove at Farmers Market). Loaded with crisp snow pea slices, dried cranberries, toasted pecans, celery and chicken, and dressed with sherry vinaigrette, it is a winner. Keep it in mind as an excellent choice for a weekend luncheon or upcoming entertaining, such as a bridal or baby shower.

From Maggiano's Little Italy (Woodland Hills and the Grove), we've included replica versions of a soup and a pasta dish.

The Minestrone is fresh, appealing and laden with all kinds of fresh vegetables and herbs along with pasta and canned tomatoes and beans. The surprise ingredient is chopped romaine lettuce.

From the pasta menu comes a copy of the Angel Hair, Shrimp Al Arrabiata. Preparation for both pasta and sauce is speedy stove top. Opt to roast the shrimp in a very hot oven or cook in a grill pan.

Clip and save these recipes for spring festivities and beyond. You're in for plenty of good eating, restaurant style.

CHICKEN PECAN SALAD

2 tablespoons sherry vinegar

1/3 cup olive oil

Seasoned salt and freshly ground pepper to taste

2 cups skinned, cooked (roasted or grilled) chicken breast strips

3 cups thin diagonal slices celery

1 cup julienned strips fresh blanched pea pods

3/4 cup bite-size radicchio pieces

1/3 cup thinly sliced and coarsely chopped red onions

1/3 cup chopped green onions

1 cup toasted pecan halves

1/2 cup dried cranberries (Corner Bakery uses Craisins) OR cherries

1 tablespoon chopped fresh sage

In a small bowl, whisk together vinegar, oil and salt and pepper to taste.

In a large bowl, combine all remaining ingredients; mix well. Add dressing and toss to coat completely. Taste and season with salt and pepper as needed. Refrigerate at least 1 hour prior to serving. Served on lettuce leaves, if desired. Makes 2 to 3 servings.

ANGEL HAIR, SHRIMP AL ARRABIATA

Extra virgin olive oil

4 cloves garlic, pressed OR finely minced

1/2 cup dry white wine

1 (28-ounce) can plum tomatoes, with basil in tomato juice, undrained

1/8 to 1/4 teaspoon crushed dried red pepper flakes

1/4 cup chopped fresh basil

1 (14-ounce) can peeled, diced tomatoes, drained

Salt and pepper

3/4 to 1 pound peeled, deveined large shrimp, with tails on

1/2 pound dry OR 1 (9-ounce) package fresh uncooked angel hair pasta, cooked al dente and drained

Grated Parmesan cheese

Prepare sauce: Heat 1 tablespoon olive oil with 2 cloves garlic in a large skillet. Stir in wine and cook over high heat until wine is reduced by half. Add undrained plum tomatoes, red pepper flakes and 2 tablespoons chopped basil; cook over high heat, until tomato mixture has thickened, about 8 to 10 minutes. Stir in drained, diced tomatoes, remaining 2 tablespoons basil and salt and pepper to taste. Reduce heat to medium and cook 4 to 5 minutes. Stir in 1 tablespoon olive oil, if desired.

Meanwhile, cook shrimp with 1 to 2 tablespoons olive oil in a grill pan over high heat until done, sprinkling with remaining 2 cloves garlic a minute or two before finished cooking. OR place shrimp in a shallow baking pan; drizzle with 1 to 2 tablespoons olive oil and 2 garlic cloves and roast in a preheated 500-degree oven 4 to 5 minutes or until cooked through.

Serve sauce over hot cooked angel hair pasta and surround with shrimp. Sprinkle with grated Parmesan cheese. Makes 3 to 4 servings.

KEY LIME PIE

1 1/4 cups graham cracker crumbs

1/2 cup packed brown sugar

4 tablespoons butter, melted

1 (14-ounce) can sweetened condensed milk

1/2 cup bottled key lime juice (OR use fresh-squeezed Persian lime juice)

5 egg yolks

6 egg whites

1 cup granulated sugar

1 lime

For crust, combine graham cracker crumbs, brown sugar and butter; mix well. Press into bottom and up sides of a 9-inch pie pan.

For filling, whisk together sweetened condensed milk, lime juice and egg yolks until well mixed. Pour into crust. Bake in a hot water bath (set pie pan in a larger baking pan with sides and add an inch of hot water to larger pan) in a preheated 325-degree oven 30 to 40 minutes or until set in center. Cool.

To make meringue (don't start making this until pie has cooled at least 1 to 2 hours), heat egg whites and granulated sugar in top of a double boiler until warm and sugar is completely dissolved (you can also heat whites and sugar in a microwave oven on medium power 2 to 2 1/4 minutes or until sugar is thoroughly dissolved but you MUST watch carefully and not cook mixture at all). Remove from heat. With an electric mixer, beat on high speed until stiff peaks form about 6 to 8 minutes. Spread or pipe (using pastry bag and tip) over top of pie. Brown under preheated broiler 4 to 6 inches from heat source about 1 to 2 minutes or until lightly browned. Watch carefully to avoid overbrowning.

Refrigerate 2 hours or longer or until well chilled prior to serving. Serve slices topped with a squeeze of fresh lime juice and grated lime peel. Makes 1 pie.

NOTE: The above meringue recipe can be used to top other pies calling for meringue. Follow directions above for topping pie.

MINESTRONE

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, pressed

4 cups chicken broth

1 (28-ounce) can peeled whole tomatoes, undrained

1 medium to large potato, peeled and chopped (about 1 1/2 cups)

1 1/2 cups chopped carrots

1/3 cup uncooked small shell pasta

1 cup chopped celery

1 cup chopped zucchini

1 cup chopped yellow squash

4 cups chopped Romaine lettuce

2 tablespoons chopped fresh parsley

5 tablespoons chopped fresh basil

1 (15-ounce) can small white beans, drained, then rinsed and drained well

1 (14-ounce) can peeled, diced tomatoes, undrained

Salt and garlic pepper to taste

Grated Parmigiano-Reggiano cheese for top along with a drizzling of extra virgin olive oil (optional)

In a large soup or stock pot, heat oil over medium heat until hot. Add onion and garlic and cook until tender, stirring occasionally. Stir in chicken broth and undrained whole tomatoes, broken up slightly. Heat to boiling. Stir in potatoes and carrots and cook over high heat 5 minutes. Stir in pasta and celery and cook over medium heat 5 minutes. Stir in zucchini, yellow squash, lettuce, parsley and 3 tablespoons chopped basil. Simmer over medium low heat about 10 minutes. Stir in beans, undrained diced tomatoes, salt, garlic pepper and remaining 2 tablespoons chopped basil. Cook until heated through, about 5 minutes. Serve soup in bowls, topped with grated cheese and a drizzling of olive oil, if desired. Makes 4 to 6 servings.

CAPTION(S):

5 photos

Photo:

(1 -- cover -- color) Turn the key

Unlock the secrets fo luscious lime pie and other copycat creations

(2 -- color) CHICKEN PECAN SALAD

(3 -- color) KEY LIME PIE

Tina Burch/Staff Photographer

(4 -- color) ANGEL HAIR, SHRIMP ARRABIATA

(5 -- color) MINESTRONE

David Sprague/Staff Photographer