Vegan Key Lime Pie | Easy, Gluten-Free Recipe - Elavegan (2024)

FAQs

What makes key lime pie thicken? ›

Here's the science: The acid in the key lime juice reacts with the proteins in the milk to thicken the mixture. That's why you don't need to bake it.

Is it Gluten Free? No. This product is not gluten free as it lists 4 ingredients that contain gluten.

Key lime pie ingredients are simple: sweetened condensed milk, lots of lime zest and juice (preferably from key limes), and just enough egg to give it a good set. Pour the filling into a pre-baked graham cracker crust, bake briefly until the pie is set, and let it chill. Top the pie with whipped cream and serve.

You may substitute the key lime juice with a mixture of 1/4 cup fresh lemon juice and 1/4 cup fresh lime juice.

The biggest culprit of a runny key lime pie is not letting it chill for long enough. Since this is one of those summer pie recipes that's not baked, chilling the pie helps it set and prevents it from being runny. Be sure to chill it for at least 12 hours!

Adding Thickener

A thickener prevents the filling from being too watery by adding a substance that will absorb some of the liquid that seeps out of the fruit. A small amount of thickener should not alter the flavor of your pie. Use cornstarch as a thickener.

I picked the Marie Cullender's key lime to try because it was 20 cents cheaper than the Edwards . It was a big mistake . It is not as good as the Edwards key lime pie .

The BEST Key Lime Pie. Edward's is the perfect Key Lime pie. Such a creamy texture and the perfect natural lime flavor with just a dash of sweetness for balance.

Are EDWARDS® desserts gluten free? No.

EDWARDS® Key Lime Pie.

What is the difference between a key lime pie and a Florida key lime pie? ›

The main difference is that it requires more aromatic Key lime juice to make the famous pie sing. It is worth the elbow grease to get that authentic floral Key lime flavor—unless you can't find Key limes. Then swap them out for whatever you see at the grocery store and dig in.

Now recognized as an important symbol of Florida, The Florida State Legislature sees key limes as not only an important export, but important in Florida's history. The most pivotal part of the pie is the filling. The “sweet spot” between the tart key lime, and the creamy condensed milk is crucial for the pie's quality.

Combining the lime juice with the egg yolks and condensed milk creates a chemical reaction that causes the mixture to thicken all on its own (the acid causes the proteins in the yolks and milk to bond together).

Unless you live in the Florida Keys, key limes are near impossible to find. Furthermore, they're so tiny that you'd need to juice at least twenty of them for this recipe. No thank you! Ordinary limes make an exceptional Key lime pie, and they are a much better alternative to bracingly tart bottled Key lime juice.

Key limes are quite different to your regular limes. They're smaller, more acidic, and taste slightly more tart and bitter than what you may be used to. That tartness is what makes an authentic Key lime pie from the Florida Keys incomparable.

Some pie recipes thicken the filling with flour; others use cornstarch, while others still rely on tapioca.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

For a lemon filling that's glossy and translucent, and firm enough to cut yet melts in your mouth, cornstarch is the thickener of choice.