Key Lime Pie (Eggless)
Key Lime Pie is one of my favorite desserts of all time. Fell in love with it during our visit to Key West, Florida. Ever since, I have tried it out at home a couple of times and here is the simple recipe.
Prep + Cooking time: 15 to 20 mins
Serves: 4 to 6
– Key Lime Juice (Freshly squeezed or bottled) – 2 oz bottles – 1n1/4 bottles
– Sweetened Condensed Milk – 14 oz – 2
– Unsalted Butter – 2 to 3 tsps
– 9-inch Graham pie crust – 1
– Key Lime zest (finely grated) – 1 tsp
– Whipped cream – 5 tsps or as desired to decorate
1. In a mixing bowl, empty two 14 oz of sweetened condensed milk.
2. Add the butter to it. Make sure the butter is at room temperature so that it mixes well without resulting in lumps.
3. Using a mixer (preferably an electric hand mixer), blend in the condensed milk and butter well.
4. Now, add the key lime juice to the bowl and mix for about 3 to 4 mins.
5. I have used a store bought graham pie crust here. Empty the contents of the bowl onto the crust evenly.
6. Using a grater, finely grate some key lime zest on the top of the pie so that it gives an extra punch of flavor and color. Just a teaspoon of the zest should be fine. If you like you can add some zest while mixing in the contents.
7. Refrigerate for at-least 6 hours or overnight until the pie is firm.
8. Finally take some cool whipping cream and using a dessert decorator or parchment paper with attachments decorate as you wish.
This is one of the easiest desserts to make and with its key lime tartness and condensed milk sweetness gives your taste buds a delicious roller-coaster ride.
Note: You can also add egg to the mixture if you like. But you will need to bake it for about 5 to 7 mins before refrigerating so that the raw egg smell disappears.
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Please clarify the amount of key lime juice – is is 1 1/4 bottles of juice or 1 1/4 cups?
updated it now…that would be 1+1/4 bottles ~ 2.5 oz of juice….if you like a little more tartness, taste it and add a couple of tea spoons more! I hope you’ll love how it turns out!
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