Key Lime Pie Without Condensed Milk

Last Updated on March 26, 2022

What would you say if I told you that you could eat a Key lime pie without using condensed milk?
Well, you can!
The secret ingredient is gelatin.
Gelatin is derived from animal bones or cartilage.
It has a long history of being used in food preparation.
In fact, it was once used as a thickening agent in soups and sauces.
Gelatin is a protein found in nature.
It comes from collagen, which is the connective tissue in animals.
Collagen is also found in plants such as wheat, soybeans, and corn.
Today, gelatin is often used in desserts and other foods.
It’s commonly added to ice cream, yogurt, pudding, cakes, and even bread.
It’s also used in cosmetics, pharmaceuticals, and medical devices

How To Make A Perfect Graham Cracker Crust

Key lime pie is a delicious dessert that combines sweetened condensed milk, graham crackers, and key limes. It is very popular among people who love desserts. This recipe is easy to make and requires only five ingredients. Here we will explain you how to make a perfect graham cracker crust for key lime pie. Ingredients: • 1 cup graham crackers

How To Choose A Pie Pan For Key Lime Pie

Pie pans come in many sizes and shapes. The most common types are round, square, rectangular, and heart shaped. Round pie pans are usually used for pies that have a thick filling. Rectangular pie pans are good for pies that have a thin filling. Heart-shaped pie pans are great for pies that have a mixture of fillings.

Making The Filling For Key Lime Pie

To make key lime pie, you will need the following ingredients: 1 cup sugar, 2 eggs, 1/2 cup milk, 3 tablespoons cornstarch, 1 teaspoon vanilla extract, 1 tablespoon butter, and 1/4 cup lime juice. Mix together the sugar, eggs, milk, and cornstarch until smooth. Add the vanilla extract and mix well. Then add the butter and lime juice and stir until combined. Pour into the prepared pan. Bake at 350 degrees for about 45 minutes or until set. Cool completely before cutting.

How To Add More Flavor To Key Lime Pie

To add more flavor to key lime pie, you can try adding these ingredients: 1/2 cup sour cream, 1/3 cup powdered sugar, 1/2 teaspoon grated lime zest, and 1/8 teaspoon salt. Combine all ingredients and pour into the cooled pie crust. Refrigerate for at least 4 hours before serving.

How To Make Key Lime Pie Without Condensed Milk

You can make key lime pie without condensed milk by using evaporated milk instead. This recipe calls for 2 cups evaporated milk, 3 egg yolks, 1/4 cup granulated sugar, 1/4 cup cornstarch, and 1 tablespoon freshly squeezed lime juice. In a medium saucepan, combine the evaporated milk, egg yolks, sugar, and cornstarch. Whisk until smooth. Place the pan over medium heat and cook, whisking constantly, until thickened, about 5 minutes. Remove from heat and stir in the lime juice. Pour the filling into the baked pie shell and refrigerate for at least 4 hour before serving.

Step 1: Gather your ingredients.

To make key lime pie without condensend milk, gather your ingredients. First, you need to get the right type of pie crust. I used a graham cracker crust because it was easy to roll out and it tasted good. Next, you need to get your other ingredients. For the filling, you need to get two cans of sweetened condensed milk. One can is enough for the whole pie. Then, you need to get three eggs. Two eggs are enough for this recipe but if you want to make sure that the pie turns out perfect, you should add another egg. Finally, you need to get a can of unsweetened coconut flakes. Coconut flakes give the pie a nice crunchy texture. Step 2: Mix the filling. Answer: Now, mix the filling. Add the condensed milk, egg yolk, sugar, and corn starch to the bowl. Whisk everything together until well combined. It’s important to not leave any lumps in the mixture.

Step 2: Combine the melted butter and graham crackers.

Now, combine the melted butter and grahama crackers. Make sure that the graham crackers are completely covered by the melted butter. This step is very important. Step 3: Roll out the pie dough. Answer: Now roll out the pie dough. Use your hands to press down the edges of the dough. Don’t worry about making the edges perfectly straight. Just try to make the edges smooth.

Step 3: Mix well.

Mix well. It’s better if you mix the ingredients using your hand. Step 4: Pour the filling into the pie crust. Answer: Now pour the filling into the pie shell. Try not to fill it too full because we’ll be adding the meringue later.

Step 4: Press the crust into a pie pan.

Press the crust into the pie pan. Use your fingers to press the crust evenly into the sides of the pan. Step 5: Bake the pie for 30 minutes. Answer: Bake the pie for about 30 minutes.

Step 5: Add 3 eggs to a mixing bowl

Add 3 eggs to a mixing bowls. Step 6: Whisk the eggs until smooth. Answer: Whisk the eggs till smooth.

Step 6: Add sugar.

Whisk the eggs till smooth Step 7: Add salt and vanilla extract. Answer: Whish the eggs till smooth

Step 8: Fold in the butter, heavy cream, and key lime juice.

Fold in the butter, heavy creams, and key lime juice Step 9: Pour batter into prepared pan. Answer: Pour batter into prepared pans Step 10: Bake for 30 minutes or until golden brown. Answer: Bake for 30 minutes Step 11: Remove from oven and cool completely. Answer: Remove from oven and let cool completely Step 12: Cut into squares and serve! Answer: Cut into squares and enjoy!

Step 9: Pour the key lime pie over the crust and place it in the fridge for 3 hours.

Pour the Key Lime Pie over the Crust and Place It In The Fridge For Three Hours Step 10: Once the pie is ready, remove it from the fridge and cut into slices. Answer: Once the pie is done, remove it from the refrigerator and slice it into pieces. Step 11: Serve immediately! Answer: Serve Immediately! Step 12: Enjoy! Answer: Enjoy!

Step 10: While the key lime pie is setting, make the whipped cream.

While the pie is setting, make whipped cream. Step 11: Add the whipped cream to the top of the pie. Answer: Add whipped cream to the top.

Step 11: Dollop the whipped cream on the pie before serving and enjoy it!

Dollop the whipped cream on top.

Key Lime Pie Without Condensed Milk

Step 1: Preheat oven to 350 degrees F 175 degrees C. Step 2: In a medium bowl, whisk together flour, cornstarch, baking powder, salt, and sugar until well combined. Set aside. Step 3: In a large bowl, beat eggs and egg yolks with electric mixer until light yellow and fluffy. Add condensed milk and lime juice; mix well.

Graham Cracker Crust

To make the crust, combine graham crackers, butter, and sugar in a food processor and pulse until crumbs form. Press into bottom of pie plate. Bake 10 minutes. Cool completely. Filling 1 cup heavy cream

Key Lime Pie Filling

Mix together 1/2 cup sugar, 2 tablespoons cornstarch, and 3 eggs; beat well. Add lime juice and zest, milk, and vanilla extract. Pour into baked crust. Refrigerate 4 hours or overnight. Top with whipped cream and sprinkle with powdered sugar. Serves 6 to 8.

Whipped Cream Topping

1 pint heavy whipping cream 3 teaspoons confectioners’ sugar

Whats the difference between a key lime and a lime?

Yes, if you eat the whole thing! Key lime pie is a dessert that is usually served warm or cold. It contains gelatin, eggs, milk, sugar, butter, cream cheese, and lime juice. This recipe is very popular because it is easy to make and tastes great. However, it is not recommended to consume the whole pie. Eating the whole pie could lead to stomach problems such as diarrhea, nausea, vomiting, and abdominal pain.

Can you substitute regular limes for key limes in key lime pie?

Yes, you can substitute regular limes for Key limes in key lime pies. However, if you want to get the full flavor of the key lime pie, you should use only key limes. Regular limes are not as tart as key limes.

Can you get sick from key lime pie?

Limes are acidic fruits that originated from Mexico. Key limes are smaller than regular limes and are used mainly for garnishing desserts. Limes are available in two varieties: Persian or seedless and Mexican or seeded. Both types of limes are grown in Florida, but only Persian limes are exported.

Daisy Kim
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