Recipe: Key Lime Pie without Sweetened Condensed Milk

When I first saw the recipe for key lime pie, I was disappointed. Sweetened condensed milk is not only difficult to find in Germany, but my daughter is lactose intolerant and can't digest it properly, so I try to avoid it if I possibly can. But we had a stack of limes that needed to be used. So, I looked further for a recipe.

So, this recipe isn't a super simple recipe like the one with sweetened condensed milk, but it's not too complicated either.

Key Lime Pie:
For graham cracker crust:
About 8-12 graham crackers or 15-20 small butter cookies
1/4 cup (60g) melted butter

For filling:
4 eggs
1 cup (200g) sugar
3/4 cup (170mL) freshly squeezed lime juice (about 5 regular limes or 15 key limes)
1/2 cup (125g) butter
2 tsp plain gelatin bloomed in 2 tbsp of water for about 5 minutes (if you don't want to use gelatin, you can substitute agar agar or 2 tbsp cornstarch)
1/2 tbsp lime zest
 I started out by making the graham cracker crust. Put the graham crackers or butter cookies in a plastic bag.
 And hit it with a rolling pin until the cookies crumble into fine crumbs. If you have one, feel free to use a food processor here.
 These are fine enough. Pour the melted butter over the top and combine with a spoon until the mixture resembles wet sand.
 Press into a pie form (I used a nine inch cake pan) and bake at 350°F or 180°C for no more than 10 minutes.
 In the meantime, zest one of your limes. One should be enough.
 Then cut the limes in half and juice them, making sure to remove all the seeds.
 But don't forget your crust! Here's what happens if you do. I had to start over with the crust.
 It takes a few minutes, but we need the 3/4 cup to lend us the flavor of this pie.
 Graham cracker crust number 2 turned out perfect.
 Next, combine the lime juice, sugar and eggs (and corn starch if you are using that) in a glass or metal bowl.
 Heat over a double boiler until mixture is hot to the touch.
 At this point, put your gelatin into the water to allow it to bloom. We will need it in a moment.

 While your egg/sugar/lime mixture is heating, stir frequently.

 And add the butter a tablespoon or so at a time.

 Mixing between each addition until the butter melts into the rest of the mixture.
 The more butter you add, the less froth there will be.
 The mixture will also continue to thicken as it cooks.
 As soon as all the butter is incorporated, you can remove the mixture from the heat and add the gelatin and lime zest and whisk it through.

 Pour the completed mixture into our pie plate with the graham cracker crust.
 Refrigerate for about 2 hours before serving.
 When it's ready, you shouldn't have trouble loosening the edges from the pie form.
 And we're ready to try it!
 This recipe is tart with a creamy texture. Very refreshing. Perfect for summer.

 Watch us make this recipe on YouTube here:
Schaut zu wie wir dieses Rezept auf YouTube machen hier.


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