Best 5 Key Lime Pie Without Condensed Milk Recipes
Are you looking for a delightful and refreshing dessert that doesn’t require condensed milk? Key lime pie is a classic favorite that can be easily made without this ingredient. This article will provide you with a comprehensive guide to creating a delicious key lime pie without condensed milk. We'll cover everything from selecting the right ingredients to baking and serving your pie. Whether you're a beginner or an experienced baker, this article will help you make a perfect key lime pie that will impress your family and friends.
Here are our top 5 tried and tested recipes!
KEY LIME PIE VI
A Key Lime Pie made without sweetened condensed milk. It really enhances the flavor of the lime.
Provided by JACLYN
Categories Desserts Pies Custard and Cream Pie Recipes Key Lime Pie Recipes
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Separate the eggs. Beat the egg yolks and set the whites aside.
- Combine the 1 cup white sugar, flour, cornstarch and salt in a saucepan. Gradually stir in the water. Cook over medium heat until thickened.
- Gradually stir the cooked sugar mixture into the beaten egg yolks, beating constantly. Return the mixture to low heat and cook, stirring constantly, for 2 minutes. Stir in the butter, lime juice and lime zest. Let mixture cool slightly.
- Beat egg whites until light and frothy. Add the cream of tartar and continue beating until stiff peaks form. Gradually beat in the remaining 6 tablespoons white sugar and beat until the meringue is stiff and glossy.
- Pour the lime filling into the prepared pie shell. Then pile the meringue on top, spreading it until it touches the edges of the pastry to prevent the meringue from shrinking. Bake pie at 425 degrees F (220 degrees C) for 5 to 6 minutes or until meringue top is golden brown.
Nutrition Facts : Calories 281.8 calories, Carbohydrate 48.9 g, Cholesterol 73.6 mg, Fat 8.5 g, Fiber 0.4 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 211.7 mg, Sugar 35.3 g
KEY LIME MERINGUE PIE MADE WITH NO CONDENSED MILK
I have this thing about canned condensed milk. Every time I look at the number of calories in the can, I just balk at using it. But I do love Key Lime Pie in spite of the fact that most recipes use the condensed milk. So I was delighted to find a recipe for this favorite without the condensed milk. It may end up having the same number of calories, but I will just feel better knowing I avoided the high-calorie milk. I have not yet tried this recipe; I am saving it for a special occasion. Note that preparation time includes cooling time.
Provided by Lorraine of AZ
Categories Pie
Time 45m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine 1-1/2 cups sugar with the cornstarch and salt in a 2-quart saucepan. Add egg yolks, lime juice and cold water. Blend well. Add butter, and gradually add boiling water.
- Bring to a boil over medium heat and cook 3 minutes, stirring constantly.
- Stir in zest and food coloring, Remove from heat and cool 20 minutes.
- Meanwhile, beat egg whites with electric mixer on number 1 speed till frothy. Add cream of tartar and whip until soft peaks form. Continue on number 4 speed, gradually adding remaining sugar, beating until stiff peaks form.
- Pour cooled filling into pie shell. Lightly pile meringue on filling and spread to edges. Bake 350 degrees for 15 minutes. Cool completely before serving.
KEY LIME PIE
An easy dessert pot which i make at work
Provided by maxeleven
Time 25m
Yield Serves 6
Number Of Ingredients 0
Steps:
- 1. Melt the butter in a small pan and stir in the crushed biscuits. Lightly press into the base of a 23cm/9in deep loosed-bottomed fluted flan tin. Chill whilst preparing the filling.
- 2. To prepare the filling: place the lime juice into a large bowl, add the cream and condensed milk. Whisk for 1-2 minutes. Add the lime zest and lightly stir. Pour into the prepared biscuit base. Place onto a tray and chill for 1-2 hours.
- 3. Decorate with crystalized lime zest and serve.
AUTHENTIC KEY LIME PIE
I am a Florida native who raised Key lime trees in the back yard. This recipe is as authentic as it gets. A real Key lime pie is plain, simple. This is the recipe I grew up with. I hope you like it.
Provided by JetsonRING
Time 5h30m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk condensed milk and egg yolks together in a large mixing bowl. Mix in Key lime juice; mixture will be thin at first but will thicken as it is whisked. Whisk until smooth and thick. Pour into the graham cracker crust.
- Bake in the preheated oven until filling is firm to the touch and only slightly jiggly in the center, 12 to 15 minutes.
- Cool to room temperature, then refrigerate before serving, 5 hours to overnight.
Nutrition Facts : Calories 459.5 calories, Carbohydrate 69 g, Cholesterol 172.1 mg, Fat 16.8 g, Fiber 0.4 g, Protein 10.5 g, SaturatedFat 7.6 g, Sodium 251.8 mg, Sugar 61.8 g
EASY (NO EGG) KEY LIME PIE
Make and share this Easy (no Egg) Key Lime Pie recipe from Food.com.
Provided by Catdocmom
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In blender, mix condensed milk, cream cheese, and lime juice until smooth.
- Add vanilla and blend until mixed through.
- Pour into graham cracker crust.
- Add whipped topping to top of pie.
- Refrigerate for 3-4 hours before serving.
- Decorate top of pie with lime slices.
Tips:
- To achieve the best results, make sure to use fresh key limes for the filling. Bottled or store-bought key lime juice may not provide the same level of flavor and acidity.
- If you don't have a zester, you can finely grate the lime zest using a microplane grater or the smallest holes on a box grater.
- To prevent the filling from curdling, temper the egg yolks by slowly whisking in the hot lime juice mixture. Do this gradually, adding a little bit at a time, until the egg yolks are fully incorporated.
- For a smoother filling, strain it through a fine-mesh sieve before pouring it into the pie crust.
- To achieve a perfectly golden-brown meringue topping, use a kitchen torch to evenly caramelize the sugar.
- If you don't have a kitchen torch, you can broil the meringue in the oven for a few minutes, keeping a close eye on it to prevent burning.
- Allow the pie to chill in the refrigerator for at least four hours, or overnight, before serving. This will allow the filling to set properly and the flavors to meld together.
Conclusion:
This delightful key lime pie recipe without condensed milk offers a refreshing and tangy treat that is perfect for any occasion. With its creamy filling, zesty lime flavor, and golden-brown meringue topping, this pie is sure to be a hit among your family and friends. Whether you're a seasoned baker or a beginner, this recipe provides clear and detailed instructions to guide you through the process of creating this delicious dessert. So gather your ingredients, preheat your oven, and get ready to indulge in the tropical flavors of a classic key lime pie, made without condensed milk.
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