Have anyone made and used the Key Lime Pie filling as a pie? If so how was it? I have some in my cabinet and I was reading it. My husband loves Key Lime Pie and I was trying to figure out if I should use it or not. I was thinking of adding more Lime juice to do something different. How did you make yours?
titch
Favorite Answer
Tried it once and it was terrible! Very bitter. Stick with homemade.
kianes
Ummm... :[ idk how many limes you use... Sorry :[ ill post a question if you want..... I only found the whole recipe but you can just skip the parts you know or something and read the rest :] hope it helps ;] these are yo parts: 1 1/2 cups graham cracker crumbs half cup granulated sugar 4 tablespoons (half stick butter) melted 2 (14-ounce) cans condensed milk 1 cup key lime or commonplace lime juice 2 entire eggs 1 cup sour cream 2 tablespoons powdered sugar 1 tablespoon lime zest and these are yo recommendations: Preheat the oven to 375 levels F. In a bowl, mix the graham cracker crumbs, sugar, and butter with your palms. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Take away from the oven and enable to cool to room temperature before filling. Diminish the oven temperature to 325 degrees F. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk unless well blended and situation the filling in the cooled pie shell. Bake within the oven for 15 minutes and enable to relax in the fridge for no less than 2 hours. As soon as chilled, mix the bitter cream and powdered sugar and spread excessive of the pie making use of a spatula. Sprinkle the lime zest as a garnish on high of the sour cream and serve chilled. HOPE it really works AND good success!!!!!!! :]
E T
This is a rather fragile filling, and I suggest you do not want to add any liquid, esp an acid like lime juice. There is a dried lime juice powder available that you could experiment with.
Use an 8" pie crust, not 9 or 10. It is not a lot of filling.
Key lime pie is very easy to make from scratch. Key lime juice, egg yolks, and sweetened condensed milk in a pie crust. The traditional Conch version uses the egg whites to make a meringue topping. It is the state pie of Florida.
You might enjoy this history:
http://whatscookingamerica.net/History/PieHistory/KeyLimePie.htm