If you prefer a less sweet pie, you can make the cream cheese version which will taste more like a lime cheesecake. This pie is very sweet but traditional key lime pie is very sweet.You can also use a 10-inch pie crust but your filling won't be as tall (though it will be a little more stable). I used a 9-inch graham cracker pie crust for this recipe.I piped dollops of whipped cream on top and sprinkled on some additional lime zest for decoration.This recipe uses two 14 oz cans of condensed milk, for a total of 28 oz or 794 grams.If using key limes, you will need approximately 20 key limes. Regular limes are easier and you will need approximately 6 regular limes to produce the amount of juice needed. I have only tested this recipe using fresh squeezed lime juice.If you want a more stable filling, try the cream cheese version. As the filling comes to room temperature, it will start to soften and won't be as stable for cutting, which is why you want to keep it chilled until right before serving. When you first take it out of the fridge, the custard will be just firm enough for you to cut through into slices. You want to leave the pie in the fridge until right before serving because of its creamy filling.3 Ingredient No Bake Chocolate Oatmeal Cookies.2 Ingredient No Bake Chocolate Banana Cake.It’s then poured into the pre-made pie crust and placed into the fridge until set. The condensed milk is mixed with the lime juice and lime zest. It won’t taste as much like a key lime pie but it will still taste something like a lime cheesecake pie. Just like the lemon version, you can reduce the sweetness by cutting out half of the condensed milk and using cream cheese (more on this version in the recipe card notes). I do think the lime juice and the fragrant lime zest help cut into some of the sweetness from the condensed milk better than the lemon version. However, I didn’t mind the sweetness because that is how key lime pie has always been for me. Similar to the lemon version, this pie is very sweet. It will not be as sturdy as a baked version with eggs, but it does have a texture like a creamy custard. When the lime juice is mixed with the condensed milk, it thickens the condensed milk to a custard-like consistency. Because it’s a similar set of ingredients, it ends up tasting very much like a traditional key lime pie. Key lime pie is usually made with condensed milk, limes and eggs. It has a similar texture, but I actually prefer this lime version even more because it tastes so similar to regular key lime pie. This pie was inspired by the 2 Ingredient No Bake Lemon Pie I previously shared. You can always make your own crust as well. Graham cracker pie crust: To make this recipe even simpler, I used a pre-made graham cracker pie crust. When the milk is mixed with the lime juice, it actually thickens the condensed milk to a custard-like consistency. It’s actually much easier because you don’t have to juice as many limes if you use regular limes.Ĭondensed milk: Make sure to use full fat sweetened condensed milk. But you can make this pie with regular limes (Persian limes). Limes: Key lime pie is traditionally made with key limes, which are smaller than regular limes (the smaller limes you see in the photos are key limes) and more aromatic. It’s best served chilled, making it the perfect summer dessert. You only need about 15 minutes to prepare this pie and no baking is required. It can be made ahead of time and is a great dessert to bring to parties. It also doesn’t require any eggs or butter. It tastes just like traditional key lime pie but doesn’t require any baking or cooking. This no bake lime pie is so easy to make.
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