Key Lime Pie Recipe Without Condensed Milk
Key lime pie is a delicious and tangy dessert that is perfect for any occasion. However, traditional key lime pie recipes often call for condensed milk, which can be a problem for those who are lactose intolerant or simply prefer to avoid dairy products. Luckily, there are alternatives to condensed milk that can be used to create a mouthwatering key lime pie without sacrificing taste or texture. In this article, we will explore a tasty recipe for key lime pie that does not require condensed milk. So, let’s get started and learn how to make a dairy-free version of this classic dessert.
– 1 1/2 cups graham cracker crumbs
– 1/2 cup melted vegan butter
– 1/4 cup white sugar
– 2 cans coconut milk (full-fat)
– 1/2 cup freshly squeezed key lime juice
– 1 tablespoon grated lime zest
– 1/2 cup powdered sugar
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– Lime slices and whipped coconut cream for garnish (optional)
1. Prepare the Crust:
– Preheat your oven to 350°F (175°C).
– In a bowl, combine the graham cracker crumbs, melted vegan butter, and white sugar. Mix well until the crumbs are evenly coated.
– Press the mixture into a 9-inch pie dish, making sure to cover the bottom and sides evenly.
– Bake the crust for about 10 minutes or until it turns golden brown. Set aside to cool.
2. Whip the Coconut Milk:
– Place the cans of coconut milk in the refrigerator for at least 8 hours or overnight. This will allow the cream to separate from the liquid.
– Open the cans and scoop out the solidified coconut cream, leaving behind the coconut water. Transfer the cream to a mixing bowl.
– Using an electric mixer, beat the coconut cream on high speed until it becomes light and fluffy, similar to whipped cream. This process may take a few minutes, so be patient.
3. Make the Key Lime Filling:
– In a separate bowl, combine the key lime juice, grated lime zest, powdered sugar, salt, and vanilla extract. Whisk until the sugar has dissolved.
– Gently fold the whipped coconut cream into the lime mixture until well combined.
4. Assemble and Chill:
– Pour the key lime filling into the cooled graham cracker crust, smoothing the top with a spatula.
– Cover the pie with plastic wrap and refrigerate for at least 4 hours or until the filling sets.
– Once chilled, garnish with lime slices and whipped coconut cream if desired.
And there you have it – a delicious key lime pie without condensed milk! The combination of tangy key lime juice and creamy coconut milk creates a perfect balance of flavors that will leave your taste buds wanting more. Whether you have dietary restrictions or simply prefer a dairy-free option, this recipe is sure to satisfy your key lime pie cravings.
Frequently Asked Questions
1. Can I use regular limes instead of key limes?
Absolutely! While key limes are traditional for key lime pie, regular limes can be used as a substitute. Keep in mind that key limes tend to be more tart and aromatic than regular limes, so you may need to adjust the amount of juice used in the recipe.
2. Can I use other types of crusts?
Yes, you can! If you prefer a different type of crust, feel free to experiment. Some popular alternatives to graham cracker crust include shortbread crust, Oreo crust, or even nut-based crusts like almond or pecan.
3. Can I use other non-dairy milk instead of coconut milk?
Certainly! While coconut milk provides a rich and creamy texture, you can substitute other non-dairy milk such as almond milk, cashew milk, or oat milk. Just make sure to choose a full-fat variety to ensure the desired richness.
4. How long can I store the key lime pie?
This key lime pie can be stored in the refrigerator for up to 4-5 days. However, it is best enjoyed within the first few days to maintain its freshness and texture.
5. Can I freeze the key lime pie?
Yes, you can! If you want to make the key lime pie ahead of time or have leftovers, simply wrap it tightly in plastic wrap and place it in the freezer. Thaw it in the refrigerator overnight before serving for the best results.
Making a key lime pie without condensed milk is not only possible but also incredibly delicious. With the use of coconut milk as a substitute, you can enjoy a dairy-free version of this classic dessert without compromising on taste or texture. The tangy key lime filling and the crisp graham cracker crust come together to create a dessert that is both refreshing and satisfying. So, the next time you have a craving for key lime pie, give this recipe a try and indulge in a slice of dairy-free goodness.