Having earned several honors from the American Pie Council, her classic key lime pie recipe sparked my excitement. Sally’s version landed in the “standard” category—a group of four recipes that contain lime juice (condensed milk), and egg yolks. The following three key lime pies received the highest rankings from my particular panel of Most recipes used all egg yolks (but I included a few recipes to test the inclusion of whole eggs), whipped egg whites, and non-whipped egg whites. I did detect a slightly artificial aftertaste in some bites (and some tasters could instantly taste the difference). I love the creamy, lightly set filling and the contrast of the tart key lime juice against the milkiness of the filling.
One taster remarked that it tasted like a “margarita…it’s sweet and tart, but not acidic or bitter.” I finally detected https://hub420.shop/product-category/smoking-accessories/ slightly more acidity in Epicurious’ custard — but they honestly tasted quite similar. This pie had a heavier — well-set texture that reminded me of a light cheesecake rather than key lime pie. If you’re going to the trouble of separating eggs — I’d rather use the yolks than the whites (my suspicion is the whites are what contributed to the grainier custard). Typically egg yolks are added to enrich a custard — so I was extremely curious to see what whole eggs + egg whites would do to the custard.
For example — a light meringue or fresh fruit like berries can provide a refreshing contrast to the richness of the pie’s creamy filling. Decorating key lime pie is an easy and enjoyable way to elevate its appearance and flavor. Decorate each mini pie with whipped cream or other toppings, and they will be ready to serve as individual desserts for guests. Yes (individual key lime pies are a great idea), especially for parties or events.
Tastes Better from Scratch: a thick and creamy custard with a mild lime flavor
However (for this specific key lime pie recipe with sour cream), a classic graham cracker crust provides the perfect canvas. I found the lime flavor of the custard fairly mild, tempered again by the amount of dairy (which also helps cut the acidity). Overall, we found that pies that set the custard with only dairy and no eggs (Divas Can Cook, Tastes Better from Scratch) tended to have a milder lime flavor and a much thicker, creamier texture. There was perhaps less variation in this set of recipes as I standardized all the crusts to be graham cracker crusts (a Biscoff crust seemed like it would be unfairly delicious). If you’re looking for the best key lime pie recipe, read on to find out the results of my recipe comparison! Every little bit helps us continue creating quality content that inspires delicious meals and smarter food choices around the world.
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The graham cracker crust is a key part of any key lime pie, and you can take it up a notch with simple decorations.
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Though I normally post a chart showing all the scores of how each item was ranked for taste and texture, I’m changing things up! Watch me attempt to describe all 9 key lime pies in this video and I’ll name my favorites at the end! As you’ll see below, there are several factors that contributed to the textural issues–but my overall takeaway is that canned condensed milk is just fine!