Anyone really into key lime pie? Looking for an authentic recipe

[Laura PourMeADrink]

Without sweetened condensed milk? I used to make it quite often the typical way using that milk. And we made it again and could hardly even finish a tiny slice. It was so thick and cloying. So I'm thinking it's the milk.

I've had it many many times in restaurants in Florida.. It tastes nothing like this. Most often they are very light almost fluffy. I want to make that. I've got a whole bag of key limes and graham crackers to make crust all I need is a recipe

From a Florida restaurant...

[msdogi]

1. lime pie

Ive made lime pie using lemon meringue pie recipe(Alton Brown), came out great.
Double the zest, I added a drop of green food coloring for a St Pat's party. Use whipped cream instead of meringue if you like

[Laura PourMeADrink]

2. But I saw Alton Brown's recipe online and he uses sweetened condensed milk

Looks nothing like this picture I attached where it's light and fluffy. Maybe I'm wrong but I'm guessing it's the condensed milk that makes it so thick

[Laura PourMeADrink]

3. Or the eggs?

[Bev54]

4. I used to make it without condensed milk but my recipe books are packed away

There are several recipes on the internet though if you ask for recipe without condensed milk

[Phoenix61]

5. The recipe on the back of Nellies Key Lime juice

is as authentic as you get and it’s made with sweetened condensed milk and eggs. It is definite heavy, like a rich, thick pudding. Found this recipe without condensed milk.
https://foodsguy.com/key-lime-pie-without-condensed-milk/
It might be more of what your looking for.

[Laura PourMeADrink]

9. Thanks. I am starting to think I was totally wrong

About the sweetened condensed milk. I think it may have been the eggs my husband made it with six egg yolks. I've seen it a wide variety. From two eggs to four to six.

Bottom line, it needed something to lighten it up and one idea is to whip up the whites and blend in. Another is to add sour cream. I just know when I have it in restaurants it's much lighter

[dem in texas]

6. Key Lime Pie

Last edited Fri Sep 24, 2021, 04:36 PM - Edit history (1)

I'm with you, I like an ice box pie to be light and creamy.

I have a strawberry pie that I made the recipe for. I used Knox plain gelatin for the base mixture, then folded in whipped cream which made it rich and creamy. I will post this recipe below. A Knox gelatin packet can handle about 2 cups liquid. Probably would want a milk product for liquid.

Also have a recipe from my mother for a lemon ice box pie using Carnation milk and lemon jello. She would make it as a lime pie using lime juice and lime jello. I have made the lemon version of this many times. One of my kids favorites.

I like whipping cream best, has a richer taste and better "mouth". I am posting 3 recipes below. The last one, I copied from somewhere but have not used, is for lemon ice cream. But the milk sugar mixture might be what you are looking for. Add a packet of Knox to the milk mixture and be sure to add a little powdered sugar to the whipped cream to stabilize it. Writing about ice box pie makes me want to make one.
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Strawberry Ice Box Pie

1 Prepared graham cracker crust or baked pie shell

Filling ingredients:
1 packet plain Knox gelatin
¼ cup cold water
2 cups ripe strawberries, hulled and sliced
1/2 cup sugar
1 cup whipping cream – chilled
1/3 cup powdered sugar

Sprinkle gelatin over cold water in saucepan and let stand 1 minute to soften. Stir over low heat until gelatin is dissolved (about 1 minute). Remove from heat and allow to cool (5 mins).

Place berries, sugar and gelatin mixture in food processor or blender. Whirl to puree. Pour into large bowl. Chill until mixture mounds when dropped from a spoon (about 1 hour).

Have glass bowl and beaters chilled. Pour whipping cream into chilled bowl. Add powdered sugar and beat cream until soft peaks form.

Stir about ¼ of the whipped cream into the strawberry puree to lighten mixture. Fold in remaining whipped cream. Pour into crust and refrigerate for at least two hours before serving.
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Mother's Lemon Ice Box Pie
 
1 can evaporated milk
1 box lemon Jello (3 oz.)
2/3 c. hot water
1 c. sugar
1/4 tsp. salt
1/3 c. lemon juice
3 tbsp. lemon rind, grate
Pour milk in glass bowl and place in freezer until ice crystals form.. Dissolve Jello in hot water. Add sugar, lemon juice and salt, stirring until dissolves. Chill to thick syrup. Whip milk until peaks and then stir into Jello mixture; mix well.
Have 2 graham cracker crusts and fill with mixture. Sprinkle some graham cracker crumbs on top. Chill in refrigerator until ready to serve.
____________________________________________
Lemon Ice Cream
Ingredients
1 cup milk
1 cup sugar
1/3 cup lemon juice
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
Directions
1. In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Cool completely. Stir in lemon juice.
2. In a large bowl, beat cream until stiff; fold in vanilla and cooled milk mixture. Pour into a 9-in. square dish. Freeze for 4 hours or until firm, stirring at least once. Remove from the freezer 10 minutes before serving. Yield: 1 quart

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[Laura PourMeADrink]

8. Thank you so much.

[japple]

10. Thanks for sharing these recipes. That Lemon Ice Cream recipe is a favorite in my

family. I used to make it several times a month until we stopped having our weekly family dinners last year when Covid hit.

[LakeArenal]

7. Mmmmm. No help here.