Pie - Key lime pie without condensed recipes

Author: David Cowell  

This Key Lime Pie features a graham cracker crust filled with key lime curd (without condensed milk) and topped with freshly whipped cream. This no-bake key lime pie without condensed milk is so easy and delicious.

Key Lime Pie Without Condensed Milk

This no-bake key lime pie without condensed milk is so easy and delicious. It's the perfect summertime treat!
Total time: 210 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 1 serving
Number of ingredients: 10

Ingredients:

• 3 egg yolks
• 1 cup sugar
• ¼ cup key lime juice
• 2 tsp key lime zest, finely grated, optional
• 2 tbsp heavy cream
• 4 tbsp butter
• 1 tsp vanilla extract
• ½ cup whipping cream
• 1 ½ cups ground graham crackers (plain or with cinnamon)
• 6 tbsp melted butter

Nutrition:

• Calories: 379 calories
• Carbohydrate: 39 grams carbohydrates
• Cholesterol: 128 milligrams cholesterol
• Fat: 24 grams fat
• Fiber: 1 grams fiber
• Protein: 3 grams protein
• Saturated Fat: 14 grams saturated fat
• Serving Size: 1 slice
• Sodium: 195 grams sodium
• Sugar: 30 grams sugar
• Trans Fat: 1 grams trans fat
• Unsaturated Fat: 9 grams unsaturated fat

How to cook:

1. Preheat oven to 350F.
2. Combine graham crackers and butter in a bowl. Stir to combine. 
3. Press the crust into the pie pan, springform, or whatever you are using. To really press it down you can use a glass. It will help you create a super flat and dense crust. 
4. Bake the crust in the preheated oven for 10 minutes. Place aside to cool.
5. Make the filling; beat the egg yolks with sugar until smooth.
6. Set the eggs over a double boiler and cook t eh eggs until fluffy and pale. They will double in size.
7. Fold in butter and heavy cream. Stir well until the butter is melted. Add the key lime juice and zest if using.
8. Pour the mixture over the crust. 
9. Place the pie into the fridge for 3 hours. 
10. Make the topping: beat heavy cream and vanilla until firm peaks form. Spoon the mixture into the piping bag and pipe onto the pie surface.
11. Slice and serve.

Notes: Key Lime Pie Recipe, This key lime pie filling is made with sour cream and sweetened condensed milk and Then I went in search of a lighter recipe, one without the eggs.

Tags:

milk regular pie crust meringue lime pie without condensed milk condensed milk regular pie crust meringue key lime pie without condensed milk key lime pie without condensed

Recipe: Lime Pie without Sweetened Condensed Milk

This lime pie is refreshing and perfect for the hot summer months.Key Lime Pie:For graham Duration: 4:52

Key Lime Pie - no condensed milk, regular pie crust, meringue

Killer!
Provided by: Baby Peanut @catladynyc
Yields: 0 servings
Number of ingredients: 12

Ingredients:

• 1 cup(s) white sugar
• 1/4 cup(s) flour
• 3 tablespoon(s) cornstarch
• 1/4 teaspoon(s) salt
• 2 cup(s) water
• 3 - eggs
• 1 tablespoon(s) butter
• 1/4 cup(s) key lime juice(fresh is best, can use regular limes if no keys available
• 1 tablespoon(s) grated key lime zest
• 1 - 9
• 1/4 teaspoon(s) cream of tartar
• 6 tablespoon(s) white sugar

How to cook:

1. Preheat oven to 425 degrees. Separate the eggs. Beat the egg yolks and set the whites aside. Combine the 1 cup white sugar, flour, cornstarch and salt in a saucepan. Gradually stir in the water. Cook over medium heat until thickened. Very, very important, do not undercook! Gradually stir the cooked sugar mixture into the beaten egg yolks, beating constantly. Return the mixture to low heat and cook, stirring constantly, for 2 minutes. Stir in the butter, lime juice and lime zest. Let mixture cool slightly.
2. Beat egg whites until light and frothy. Add the cream of tartar and continue beating until stiff peaks form. Gradually beat in the remaining 6 tablespoons white sugar and beat until the meringue is stiff and glossy.
3. Pour the lime filling into the prepared pie shell. Then pile the meringue on top, spreading it until it touches the edges of the pastry to prevent the meringue from shrinking. Bake pie at 425 degrees for 5 to 6 minutes or until meringue top is golden brown.

Notes: Key Lime Pie - - Sandra Valvassori, Sweetened condensed milk: The thick and creamy mixture of sweetened condensed milk is a key ingredient in a key lime pie. Without it, I'm

Key Lime Pie

This Key Lime Pie features a graham cracker crust filled with key lime curd (without condensed milk) and topped with freshly whipped cream.
Provided by: bakedbree
Total time: 230 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 8

Ingredients:

• 1 cup sugar
• 4 eggs
• 3/4 cup key lime juice
• 1/2 cup (1 stick) butter, cut into small pieces
• 1 teaspoon gelatin, softened
• 1 lime, zested
• whipped cream
• 9-inch graham cracker crust (homemade or store-bought)

Nutrition:

• Calories: 256 calories
• Carbohydrate: 42 grams carbohydrates
• Cholesterol: 94 milligrams cholesterol
• Fat: 8 grams fat
• Fiber: 1 grams fiber
• Protein: 5 grams protein
• Saturated Fat: 2 grams saturated fat
• Serving Size: 1 serving
• Sodium: 145 milligrams sodium
• Sugar: 30 grams sugar
• Trans Fat: 0 grams trans fat
• Unsaturated Fat: 6 grams unsaturated fat

How to cook:

1. How to make the homemade Graham Cracker Crust: combine 1 1/2 cups graham cracker crumbs, 1/2 cup sugar and 6 Tablespoons melted butter. Transfer to a 9-inch pie pan and pat into one even layer (the bottom of a measuring cup or glass helps here). Bake the crust in a 375-degree oven for about 9 minutes.
2. In the top of a double boiler (I don’t have one, so I use a saucepan filled halfway with water and a large metal bowl on top), combine the sugar, eggs and lime juice.
3. Whisk constantly over medium heat. When the mixture starts to thicken, add one piece of butter at a time. Whisk constantly until the butter has melted. Add one piece at a time until you have added all of the butter. The lime curd will be thick.
4. Add the softened gelatin (I sprinkle the teaspoon of gelatin over 2 Tablespoons water until it has dissolved) to the lime mixture.
5. Strain your lime mixture to guarantee that there are no egg pieces in your lime curd.
6. Add the lime zest.
7. Pour the lime curd into the cooled crust. Let chill for at least 3 hours before serving to let the filling set up. Garnish with whipped cream and extra lime zest.

Notes: Homemade Key Lime Pie, This Homemade Key Lime Pie is made without sweetened condensed milk. It has a graham cracker crust, smooth custard filling, and whipped cream.

Key Lime Pie VI

A Key Lime Pie made without sweetened condensed milk. It really enhances the flavor of the lime.
Provided by: JACLYN
Yields: 1 serving
Number of ingredients: 12

Ingredients:

• 1 cup white sugar
• ¼ cup all-purpose flour
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 2 cups water
• 3 eggs
• 1 tablespoon butter
• ¼ cup key lime juice
• 1 tablespoon grated lime zest
• 1 (9 inch) pie crust, baked
• ¼ teaspoon cream of tartar
• 6 tablespoons white sugar

Nutrition:

• Calories: 281.8 calories
• Carbohydrate: 48.9 g
• Cholesterol: 73.6 mg
• Fat: 8.5 g
• Fiber: 0.4 g
• Protein: 3.5 g
• Saturated Fat: 3.2 g
• Sodium: 211.7 mg
• Sugar: 35.3 g

How to cook:

1. Preheat oven to 425 degrees F (220 degrees C).
2. Separate the eggs. Beat the egg yolks and set the whites aside.
3. Combine the 1 cup white sugar, flour, cornstarch and salt in a saucepan. Gradually stir in the water. Cook over medium heat until thickened.
4. Gradually stir the cooked sugar mixture into the beaten egg yolks, beating constantly. Return the mixture to low heat and cook, stirring constantly, for 2 minutes. Stir in the butter, lime juice and lime zest. Let mixture cool slightly.
5. Beat egg whites until light and frothy. Add the cream of tartar and continue beating until stiff peaks form. Gradually beat in the remaining 6 tablespoons white sugar and beat until the meringue is stiff and glossy.
6. Pour the lime filling into the prepared pie shell. Then pile the meringue on top, spreading it until it touches the edges of the pastry to prevent the meringue from shrinking. Bake pie at 425 degrees F (220 degrees C) for 5 to 6 minutes or until meringue top is golden brown.

Notes: Best Easy Key Lime Pie Recipe, For Filling · 2 cups heavy cream 45% butterfat · 110 grams evaporated cane sugar about 1/2 cup · 4 grams lime zest zest of 1 lime · ⅓ cup lime juice see note below