How to Make Key Lime Pie without Condensed Milk: The Easy Way

Key Lime Pie – just the name conjures up images of tropical getaways and blissful indulgence. But what if we told you that you could create this tantalizing dessert without the conventional use of condensed milk? Get ready to embark on a culinary adventure where we explore an alternative approach to crafting a mouthwatering Key Lime Pie that's both rich in flavor and free of condensed milk.

Ingredients:

For the crust:

1 ½ cups of graham cracker crumbs

⅓ cup of granulated sugar

6 tablespoons of melted butter

For the filling:

1 ½ cups of heavy cream

½ cup of granulated sugar

¾ cup of key lime juice

2 tablespoons of key lime zest

3 large egg yolks

For the whipped cream topping:

1 cup of heavy whipping cream

2 tablespoons of powdered sugar

1 teaspoon of vanilla extract

A Step-by-Step Journey

Crafting the Crust:

Begin by mixing the graham cracker crumbs, sugar, and melted butter until they form a crumbly consistency. Press this mixture into a pie pan, covering the base and sides evenly. Pre-bake the crust at 350°F (175°C) for around 8-10 minutes, allowing it to set.

Whipping Up the Filling:

In a saucepan, combine the heavy cream, granulated sugar, and key lime zest. Stir the mixture over low heat until the sugar dissolves. Be careful not to let it boil. Once the sugar is dissolved, remove the saucepan from the heat and let it cool for a few minutes.

Infusing Flavors:

In a separate bowl, gently whisk the egg yolks. Gradually add a small amount of the warm cream mixture to the yolks, whisking constantly. This helps to temper the yolks and prevent curdling. Slowly pour the tempered yolk mixture back into the saucepan with the remaining cream mixture, stirring continuously.

Cooking the Filling:

Return the mixture to the pot or saucepan and cook, stirring constantly, until it thickens. This should take about 5-7 minutes. The filling should coat the back of a spoon and leave a distinct trail when you run your finger across it.

Luscious Lime Magic:

Remove the saucepan from the heat and whisk in the key lime juice. The mixture will thicken further as it cools. Allow the filling to cool to room temperature before pouring it into the pre-baked crust.

Chill and Crown:

Transfer your pie to the refrigerator and let it chill for at least 3 hours, or overnight, for the flavors to meld and the filling to set.

Whipped Cream Elegance:

Just before serving, whip up the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently spread this ethereal whipped cream over your slices of Key Lime Pie, adding an extra layer of indulgence.

A Unique Twist on a Classic Favorite

Crafting a Key Lime Pie without condensed milk might seem unconventional, but it's a delightful opportunity to experiment with flavors and textures. By utilizing heavy cream and a hint of culinary creativity, you can create a dessert that captures the essence of the original while adding a personal touch.

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