This recipe looks great but I want to make it dairy free. A crust of graham cracker crumbs is loaded with a creamy citrus-filling and topped with whipped cream. You'd never know this pie recipe is low in sugar, low fat, high protein, and gluten free. I was a little confused on if I needed to keep the pot that I added the lime concentrate to on heat. Processing times may vary. Top with whipped topping and garnish with … Bake for 15 minutes, rotating halfway through. This post may contain affiliate links. All our journalism is independent and is in no way influenced by any advertiser or commercial initiative. Let it sit for about 30 minutes before placing it in the refrigerator for 3 hours. Key lime pie is, like so many regional specialities, very much the product of its environment – in this case, the Florida Keys, a chain of coral islands that trail lazily into the Gulf of Mexico and that were only linked to the US mainland in 1912. The filling will be slightly jiggly. * Percent Daily Values are based on a 2000 calorie diet. Key lime is my favorite too. Available for everyone, funded by readers. I haven’t tried that so I can’t be sure if it’ll work but I bet it would be fine! You of course could omit it and use about 1/4-⅓ cup of melted butter instead of almond milk , Pingback: 13 Healthy Pie Recipes For A Delicious Dessert | Chief Health, Pingback: 18 Healthy Homemade Pie Recipes For Dessert | Chief Health. Can you use egg whites instead of the yolks? Break the graham crackers into small pieces and add to a food processor. I made Key lime fudge a few months ago that was super sour, looks like this recipe would be the same great sour flavor. The mixture is further thickened by the addition of lime juice, whose acidity “cooks” the yolks, coagulating the proteins to give the whole thing a stiffer consistency. Does one batch of the cookies make enough for this crust? Enjoy leftovers within 3 days. If you do not allow these cookies, you will experience less targeted advertising. Cream cheese adds a soft texture and the extra fat helps to balance the strong tanginess. Print version available on Amazon.com. They are necessary for the website to function and cannot be switched off. I love your healthy alternatives for otherwise sinful recipes! It's tart and sweet, rich and creamy, and healthy and delicious! Bake for 10 minutes, or until lightly browned. Make sure there are no lumps in the mixture, mix for a few more seconds as needed. Later that night, my dad texted me this: “Jessica. A crust of graham cracker crumbs is loaded with a creamy citrus-filling and topped with whipped cream. For the filling, whisk the egg yolks in a bowl. Christine, It should be enough, no problem!! Do you have any recommendations for the “natural butter flavor”? YOU JUST MADE MY WEEK! Add the melted butter, stir until it coats the dry crumbs. Lifting the … I don’t think I had any seeds in my lime juice so I don’t think I strained it? Hey, I would love to make a key lime pie, but I could not find Evaporated Fat Free Milk in German grocery stores and I HATE gelatine! Cuisine American, keto, low-carb . Turn the mixer up to speed 8 for about 20 seconds. The Awesome Married Christan Couple Reside In Asheville, N.C.. The pie filling should be very smooth, with no lumps. Four is more usual, and safer. So I kept it on low heat until I poured the gelatin mixture in. Do I use the whole can? That said, there have been more recent claims that it’s simply an adaptation of a 1930s recipe for lemon pie created by a condensed milk manufacturer 1,500 miles north in New York City, but I won’t go there. So tangy! I appreciate it a lot! Make a whipped cream topping for a fast and lightly sweet addition to complement the tart pie. Scrape down the sides of the bowl and paddle. It will look curdled at first, but just whisk it vigorously and it will … While doing some research for this recipe, I learned so much about key lime pie a la the one and only Martha Stewart.For instance, I discovered where key lime pies originated, what true key limes look and taste like, how sailors used to suck on limes to fend off scurvy, and how to store key … https://www.thehealthyhomeeconomist.com/key-lime-pie-recipe I was worried that the gelatin wouldn’t set at first but it did, and the buttermilk only complemented the flavor. Place the oven rack in the center position. Combine all topping ingredients, including 5 scoops of Nutilis Clear, and whisk until thickened and soft peaks have formed. I never have the right ingredients on hand to make one of your recipes on a whim but this time I just might! I’m so so happy you liked the recipe! Instead, the milk solids in the sweetened condensed milk and proteins in the egg yolks help the filling set once baked and chilled. Add the egg yolks, mix on speed 4 until combined, about 20 seconds. PLUS 10g of protein! Just seeing if the yolk part is essential to the pie or if it’s okay to sub it for egg whites – thanks for this recipe!! There’s no need to go the store-bought route. Could I substitute a can of regular condensed milk for the homemade version is calls for? I liked the healthy idea, but don’t like almond milk, so just used crackers and butter for the base – not as healthy, but I factored that in. Always check the manufacturer’s instructions to ensure that your blender is suitable for processing hot foods and follow their instructions for safe blending. The mixture should just come right up to the top, but not go onto the edges of the pie dish. Your email address will not be published. Fat-free whipped topping adds a fluffy finish with a lot less fat, of course, than cream. Garnish with extra lime slices, if you have them. Half a cup, or 120ml, juice is fairly standard – when you learn this is about four standard or 20 key limes, you may well feel relieved they’re so hard to come by. Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, Cooking Buddies: Kitchen hacks with Buddy, White chocolate & lime mousse: Dulce Delight, 4 large free-range egg yolks, 400 ml condensed milk, 5 limes, 200 ml double cream, 135 g unsalted butter, 12 digestive biscuits, 45 g caster sugar.
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