However, if you’re baking and taking pies for Thanksgiving and plan on using disposable aluminum pie tins, this would be a perfect pie since the disposables are shallow and usually a little smaller than 9 inches. Kristin "Baker Bettie" Hoffman is a trained chef, baking science geek, and the baking instructor here at Firmly press the crumbs evenly along the bottom and up the sides of the pie plate. Let me know if you do find some and if you make it! I mix the yolks only with condensed milk and key lime juice. After reading a lot of recipes I landed on one that I felt might be the closest. And unlike most recipes for this pie, there are no raw eggs. Do not copy, distribute, or reproduce without permission. The other point that can help put your mind at ease here is that this recipe calls for a large amount of lime juice which is extremely acidic. Those things are usually the culprit behind a filling not setting up. It’s a basic Key lime pie, but sour cream stands in for the egg yolks making the pie a little more tart and even a bit smoother. It just feels right to me. Remove and cool. For one thing, I needed to use up some gingersnaps so I put the filling in a gingersnap crust. Hi Shelby! I prefer graham cracker with this kind of pie. I wasn’t convinced this pie would be firm enough to cut, but as you can see by the photo, it was. But I will go ahead and give the speech anyway. Pasteurized eggs have basically been heated to the point where bacteria is killed but it keeps the egg raw. I’m so glad you loved it! Pour into graham cracker crust and refrigerate for several hours. Likely a user error. Glad at least someone is listening! I used regular limes and it was great. Whip the whipping cream until stiff peaks just start to form, then beat in the sugar and vanilla. Key lime pie has an interesting story, supposedly beginning in the early 20th century when refrigeration was scarce. I think it mostly has to do with the fact that I couldn’t find fresh key limes so I used bottled key lime juice. fresh lime juice or Nellie's Key Lime Juice, lime zest, halve it if you like a less tart pie. Extra large eggs rarely exist in nature, you need to give the chickens a lot of hormones for that. Today’s recipe is a Key lime pie made without egg yolks. I am pretty certain that this pie I tried was not baked because they made a point of saying that the egg yolks were pasteurized. So I set out to recreate it. Taste overall was delicious, but even after cooling it didn't firm up like I'd have liked. Thanks Sarah! Pie will hold under refrigeration for up to 4 days. I totally could have downed a second piece. It’s a basic Key lime pie, but sour cream stands in for the egg yolks making the pie a little more tart and even a bit smoother. I love pie too, as evidenced by eating this one in 2 days by myself…. Remove from oven and let cool for about an hour at room temperature. © All rights reserved. I found the original version of this pie on, but had to make (of course) a few changes. I CANNOT wait to make this! Bake crust for about 9 minutes, until lightly browned. The filling must be made with sweetened condensed milk. So I used my own recipe for the crust but I used your filling recipe. Mr. BB and I just got back from a week long trip along the East Coast. You don't have to worry about eating uncooked eggs with this recipe because there aren't any. The one I had didn’t have a topping and it was awesome as is. You have two options here if you are concerned: you can either bake this pie (at 350 for 20 minutes) or you can buy pasteurized eggs in the shell. It is definitely a bit softer than most baked custard pies, but should still hold it's shape. Even at sea, there’s time for comfort food. Heat oven to 375°F. Our last stop during the trip was in Florida to visit his parents. I was surprised an egg-free Key lime pie would be so good. Gingersnap Crust: Mix together all ingredients. Thank you! The original pie probably didn’t have a crust, but that is the main argument about classic key lime pie today. Then I whip egg whites to soft peak stage and mix in to the condensed milk mixture. But I prefer just a tiny bit of real whipped cream to balance the tartness. Kristin's approach to baking is to teach foundational recipes, baking techniques, and approachable baking science. This happens through a process called denaturation. Thanks for the feedback, I'm so sorry it didn't firm up as much as you would have liked. Most homes make fresh mayonnaise frequently, for a specific meal and then keep it for no more than 3 days in the fridge -less in summer- because it contains raw eggs. Like I’m trying to shove french silk pie in your mouth or something-Actually, can you just go ahead and shove your serving in my mouth if you don’t want it?! in fact, it won't look like it did anything! Pour into the prepared biscuit base. Now that we have officially welcomed November, I thought it would be a good moment to share this wonderful Easy Eggless Pecan Pie recipe. Pipe the whipping cream decoratively around the edges. I’ve been looking for an egg-free recipe! My new favorite right now is the Sonoma Syrups Vanilla Crush, but I like it more in creamy things (like this) than I do in baked goods. If using Stauffer’s, you’ll need about 32 to 35 Gingersnaps to make 1 3/4 c up crumbs. Your email address will not be published. The pie must also be pale yellow in color. Last updated on October 4, 2020 By Anna 2 Comments This post may contain affiliate links. Woohoo!! The description on the menu stated that the filling only used 3 ingredients: sweetened condensed milk, key lime juice, and pasteurized egg yolks. It also has a gingersnap crust! I do bake for 10 minutes at 325 but not because I have a problem with eggs – I eat them raw all the time – but because I think it helps to set the filling. Fresh is always better. The result is a lighter version of Key Lime Pie. I get those comments all the time on my french silk pie post, even with my disclaimer. And obviously, the juice must be specifically from key limes. Sign up to get weekly emails with recipes, tips & techniques, and food science directly in your inbox! Save my name, email, and website in this browser for the next time I comment. Your email address will not be published. I always wonder if I’m rambling on to myself. Allow to cool completely on a wire rack before refrigerating for at least 6 hours. At some point during the chill time, prepare the whipped cream. ), The Spruce Eats uses cookies to provide you with a great user experience and for our, Key Lime Pie With Meringue or Whipped Cream Topping, 61 Delicious Pie Recipes for Every Season, 10 One-Crust Pies to Enjoy All Year Round. I’m so glad you enjoy it Jennie! Let cool before filling and baking again. So simple and the filling requires no baking! Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. I’m with you on the eggs. Sign up for our newsletter and get our cookbook! So I make a similar recipe all the time. That would make it more of a frozen dessert but still delicious! Bake in the oven for 10 minutes. You look like you could use a slice of this Easy Eggless Pecan Pie right about now. That makes me think that they were for sure raw. Some say this will alter the flavor of the filling slightly and of course this makes the whole process longer, but by all means, if that is the only way I can get you to make this pie then I approve! Eggs have a very minimal risk of getting you sick, but that risk is at it’s highest when raw. I know no matter what I say there will be people who comment and tell me that they will never eat raw eggs. I also read through a lot of history of key lime pie. Am I right? Today’s recipe is a Key lime pie made without egg yolks. Her belief is that gaining an understanding of the processes and the "whys" in baking helps foster confidence in the kitchen.