Key Lime Pie Filling
Key Lime Pie, two ways is the best of both worlds, with two crusts and two fillings; one bake, one no-bake pies and graham cracker vs. not crusts.
Servings: 8
Ingredients
- 1 can sweetened condensed milk
- 8 ounces cream cheese or mascarpone
- ½ cup key lime juice
- 1 teaspoon vanilla
- 3 yolks
Instructions
- Preheat oven to 350° F. Put the ingredients in a blender or food processor and whip until very smooth.
- Pour into a pre-baked crust (see below).
- Bake 10 minutes. Let cool completely.
- Refrigerate. Serve cold with whipped cream.
Notes
In a hurry? Further experimentation led to the discovery that omitting the yolks allowed for a lighter, fluffier texture and the bonus of no baking required. Follow the above directions with these modifications: 1. Don't preheat the oven. 2. Omit the yolks. 3. DON'T bake!
Many recipes feature this particular filling and it’s definitely the way to go if you’re in a hurry. It cools quickly and you can serve it much faster. But the eggs create a custard texture that’s with its merits as well. Tough call I tell you.
Many recipes feature this particular filling and it’s definitely the way to go if you’re in a hurry. It cools quickly and you can serve it much faster. But the eggs create a custard texture that’s with its merits as well. Tough call I tell you.