Today, I'm going to share with you my first time experience with making Key
Lime Pie. Before making this pie, I had never made, or eaten a key lime
pie. Although, I had herd of Key Lime pie, and I had always wanted to
taste it.
So when our neighbors were having a party this summer I decided it would be the perfect opportunity for me to make it. I immediately went to my Joy of Cooking cookbook, and set off to try making this classic summer dessert. Once reading the recipe, I went to the grocery store to pick up my ingredients. One thing that was great about this pie is just how few ingredients it takes to make it.
Upon returning home I started to make my pie. The first thing I did was make my graham cracker crust. Now this part I found very easy considering I've made many graham cracker crusts in my life time. Although, one thing that I did not do which may have been very helpful would have been to make the crust go up the sides of the pie dish instead of just being flat on the bottom.
After the crust was ready, I then started on the pie filling. Now this part was where I hit some trouble. When going to the store I thought I had bought sweetened condensed milk. It turned out though, that I had instead bought evaporated milk. This created a major issue as the two milks have very different consistencies. Another difference, is that evaporated milk has sugar taken out of it; well the condensed milk has sugar put into it. Given the difference I knew that I couldn't just substitute the evaporated for the condensed. Sense I had bought all the limes, and had the crust already made I decided to go to google for some help. I researched if you could turn evaporated milk into sweetened condensed milk, and received a lot of mixed results. Although I did find one website that said I could, so I decided to give it a try.
To do this I had to add sugar to the evaporated milk, then you put it over the stove top, bring to a boil, then let simmer. After following the instructions though, I found that my milk had thickened slightly and had the flavors of sweetened condensed milk, but did not have the same texture. Deciding to use it anyways, I added the rest of my ingredients and put the pie in the oven to bake.
Well baking, the pie was supposed to set until the center was firm, but still jiggled a little. My pie never reached this point, even after I kept it in the oven for 10-20 extra minutes. Eventually I had to take the pie out, so my crust wouldn't burn. I let the pie cool, and put it into the fridge to hopefully harden.
The end result: Overall many people enjoyed the taste of the pie, as did I. But the pie never quit reached the consistency of an actual key lime pie. It was slightly soft and gooey on the inside, although the fridge did help. My recommendation if you ever decided to make a key lime pie, is to use sweetened condensed milk. This will allow you to get the taste, and texture of a delicious key lime pie. If you decided to use evaporated milk, and try to turn it into sweetened condensed milk, just know the taste will be there, but the texture may not.
So If you would like to make a Key Lime Pie here is the recipe I used from the "Joy of Cooking" cookbook.
Ingredients:
To make the crust mix together the crushed graham crackers, butter, and sugar. Press into a 9in Pie pan and place into the oven at 350°F for 10-15min or until crust is slightly browned.
For the filling you will need to bring the oven down to 325°F. Taking the sweetened condensed milk, egg yolks, lime juice, and lime zest whisk together in a bowl. The mixture should begin to thicken. When mixed completely pour the filling into the prepared crust, and place into the oven for 15-17min. When the pie center is set, but still quivery take the pie out and let cool completely. Once the pie is cool place into the fridge until its cold, then serve and enjoy!
-Megan
So when our neighbors were having a party this summer I decided it would be the perfect opportunity for me to make it. I immediately went to my Joy of Cooking cookbook, and set off to try making this classic summer dessert. Once reading the recipe, I went to the grocery store to pick up my ingredients. One thing that was great about this pie is just how few ingredients it takes to make it.
Upon returning home I started to make my pie. The first thing I did was make my graham cracker crust. Now this part I found very easy considering I've made many graham cracker crusts in my life time. Although, one thing that I did not do which may have been very helpful would have been to make the crust go up the sides of the pie dish instead of just being flat on the bottom.
After the crust was ready, I then started on the pie filling. Now this part was where I hit some trouble. When going to the store I thought I had bought sweetened condensed milk. It turned out though, that I had instead bought evaporated milk. This created a major issue as the two milks have very different consistencies. Another difference, is that evaporated milk has sugar taken out of it; well the condensed milk has sugar put into it. Given the difference I knew that I couldn't just substitute the evaporated for the condensed. Sense I had bought all the limes, and had the crust already made I decided to go to google for some help. I researched if you could turn evaporated milk into sweetened condensed milk, and received a lot of mixed results. Although I did find one website that said I could, so I decided to give it a try.
To do this I had to add sugar to the evaporated milk, then you put it over the stove top, bring to a boil, then let simmer. After following the instructions though, I found that my milk had thickened slightly and had the flavors of sweetened condensed milk, but did not have the same texture. Deciding to use it anyways, I added the rest of my ingredients and put the pie in the oven to bake.
Well baking, the pie was supposed to set until the center was firm, but still jiggled a little. My pie never reached this point, even after I kept it in the oven for 10-20 extra minutes. Eventually I had to take the pie out, so my crust wouldn't burn. I let the pie cool, and put it into the fridge to hopefully harden.
The end result: Overall many people enjoyed the taste of the pie, as did I. But the pie never quit reached the consistency of an actual key lime pie. It was slightly soft and gooey on the inside, although the fridge did help. My recommendation if you ever decided to make a key lime pie, is to use sweetened condensed milk. This will allow you to get the taste, and texture of a delicious key lime pie. If you decided to use evaporated milk, and try to turn it into sweetened condensed milk, just know the taste will be there, but the texture may not.
So If you would like to make a Key Lime Pie here is the recipe I used from the "Joy of Cooking" cookbook.
Ingredients:
- 12 crushed Graham Crackers
- 6 tbsp melted butter
- 1/4 cup granulated sugar
- 1 15oz can of Sweetened Condensed Milk
- 4 large egg yolks
- 1/2 cup strained fresh lime juice (about 4 limes)
- 3-4 tsp grated lime zest
To make the crust mix together the crushed graham crackers, butter, and sugar. Press into a 9in Pie pan and place into the oven at 350°F for 10-15min or until crust is slightly browned.
For the filling you will need to bring the oven down to 325°F. Taking the sweetened condensed milk, egg yolks, lime juice, and lime zest whisk together in a bowl. The mixture should begin to thicken. When mixed completely pour the filling into the prepared crust, and place into the oven for 15-17min. When the pie center is set, but still quivery take the pie out and let cool completely. Once the pie is cool place into the fridge until its cold, then serve and enjoy!
-Megan
