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I consider myself a rather large fan of citrusy pies (also I couldn't find a pie/dessert thread in my cursory look of the first couple pages; forgive me if I missed it!)-- the lemon meringue and key lime, and if we're ordering dessert and wherever we are has it that's what I'm getting (key lime over lemon). Recently, I thought I'd try my hand at making one homemade since I consider my self a rather decent (if simple) cook/baker. The thing that pretty much all key lime recipes seem to agree upon, though, is to include rather copious amounts of sweetened condensed milk (something that's apparently what key lime pie is meant to use up, historically based on one account)-- which tends to leave a weird 'baby food' [after]taste to it that I've never tasted in any of the restaurant/store-bought key lime pies I've had. What am I missing in the general recipe of: Sweetened Condensed Milk (usually one can) 4-6 Egg Yolks 8-12 oz Key Lim Juice all in a pastry or graham crust Does unsweetened condensed milk exist? Are there recipes with just regular milk and sugar that you simmer down a bit?
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Jul 16, 2017 00:24
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| # ? May 4, 2024 23:55 |
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Just use cream, my dude or dudette in this case??
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Jul 16, 2017 03:14
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Evaporated milk is actually the exact subsitute but seriously try heavy cream
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Jul 16, 2017 03:19
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Use cream, or make lime curd instead.
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Jul 16, 2017 03:57
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Dudette, and thanks ill give cream/evaped milk a shot here. thanks dudette and dude(ette?)
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Jul 16, 2017 04:48
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| # ? May 4, 2024 23:55 |
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use milk instead of sweetened condensed milk; it's less cloying
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Jul 16, 2017 11:47
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