easy key lime pie recipe without eggs

Published by on November 13, 2020

That would make it more of a frozen dessert but still delicious! Fresh is always better. This pie sounds absolutely wonderful, simple, and creamy. Let cool before filling and baking again. I love how easy it is to throw together and just pop in the fridge. Combine lime juice, sweetened condensed milk, whipped topping and a few drops of food colorings. Whip the whipping cream until stiff peaks just start to form, then beat in the sugar and vanilla. Now that we have officially welcomed November, I thought it would be a good moment to share this wonderful Easy Eggless Pecan Pie recipe. I’m glad you mentioned the lime juice basically “cooking” the egg yolks–I’m not afraid of raw eggs (I sample raw cookie dough and cake batter in larger-than-normal quantities when I’m baking), so I’m excited to try this pie. Those things are usually the culprit behind a filling not setting up. Every piece of Key Lime Pie takes me back to the tropical breezes of Florida. I love pie too, as evidenced by eating this one in 2 days by myself…. Place onto a tray and chill for 1-2 hours. And unlike most recipes for this pie, there are no raw eggs. The texture was insanely creamy. I’m so glad you enjoy it Jennie! in fact, it won't look like it did anything! Required fields are marked *. I totally could have downed a second piece. Graham cracker or short crust? Add the lime zest and lightly stir. The kind we use are either homemade, Nabisco or Stauffers brand. Thanks for the recipe, I will be making this a lot this summer! At some point during the chill time, prepare the whipped cream. Legend has it that the famous pie was created with what the Florida sponge fisherman had on hand: sweetened condensed milk, limes and crackers. You have two options here if you are concerned: you can either bake this pie (at 350 for 20 minutes) or you can buy pasteurized eggs in the shell. I admit, this pie wasn’t quite as good as the one I had in Florida, but it is pretty darn close! The reason? Mr. BB and I just got back from a week long trip along the East Coast. I am pretty certain that this pie I tried was not baked because they made a point of saying that the egg yolks were pasteurized. Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. Pasteurized eggs have basically been heated to the point where bacteria is killed but it keeps the egg raw. Sign up for our newsletter and get our cookbook! Even at sea, there’s time for comfort food. Chill for at least 4 hours before serving. Today’s recipe is a Key lime pie made without egg yolks. It’s a basic Key lime pie, but sour cream stands in for the egg yolks making the pie a little more tart and even a bit smoother. I live in Florida and have Key Lime trees in my yard. Nevertheless, the taste was wonderful! The one I had didn’t have a topping and it was awesome as is. You look like you could use a slice of this Easy Eggless Pecan Pie right about now. I found the original version of this pie on allrecipes.com, but had to make (of course) a few changes. And quite a few of them called for these 3 ingredients but they were baked. No baking of the filling is required. I’m not going to lie to you, this is the first time I’ve made a pecan pie. Allow to cool on a wire rack before filling. I knew I had to have at least one piece of Key Lime Pie while I was there. Combine the key lime juice, egg yolks, and condensed milk in the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl with a hand mixer) and beat on medium-high speed for about 5 minutes until thickened slightly. Mr. BB and I just got back from a week long trip along the East Coast. Thanks Sarah! I was stunned. It just isn’t something you often see on the menu in other parts of the country. The result is a lighter version of Key Lime Pie. I have never seen pasteurized eggs in Spain, France or Italy. You can pick one up at the grocery store, or ​make your own. Pour into graham cracker crust and refrigerate for several hours. Jeremy Liebman / The Image Bank / Getty Images. 2. Glad at least someone is listening! Her belief is that gaining an understanding of the processes and the "whys" in baking helps foster confidence in the kitchen. Commentdocument.getElementById("comment").setAttribute( "id", "a0b11109d735876fde50ef815ae9e5de" );document.getElementById("f6cad70d12").setAttribute( "id", "comment" ); Notify me of followup comments via e-mail. After reading a lot of recipes I landed on one that I felt might be the closest. Taste overall was delicious, but even after cooling it didn't firm up like I'd have liked. I’ll be shoving my helping into my pie hole, so, unfortunately, you’ll have to wait for someone else to give up their piece due to raw eggs. Kristin "Baker Bettie" Hoffman is a trained chef, baking science geek, and the baking instructor here at BakerBettie.com. It is one of my all time favorite desserts, but one of those that I often forget about. I eat raw egg all the time and am not concerned, but others are so I just have to put it out there! Ok, ok, ok, let’s talk about the raw egg thing. (Note: Key Limes are actually more yellow than green so color accordingly.). It just feels right to me. Garnish with whipped cream, lime zest, and lime slices if desired. I knew I had to have at least one piece of Key Lime Pie while I was there. Combine graham cracker crumbs and melted butter in a bowl, then press into a 9" pie plate. This easy key lime pie recipe only calls for 3 ingredients for the filling and 2 ingredients for the crust! So if you can find fresh key limes absolutely go through the trouble of juicing them! But I prefer just a tiny bit of real whipped cream to balance the tartness. For a deep dish, you’d probably want to double the recipe. Easy Eggless Pecan Pie Recipe. Hi Shelby! The other point that can help put your mind at ease here is that this recipe calls for a large amount of lime juice which is extremely acidic. I also read through a lot of history of key lime pie. The other change was to halve the recipe and make it in a rather shallow 9 inch pie tin. You don't have to worry about eating uncooked eggs with this recipe because there aren't any.

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