Key Lime Pie
Dear Ed loves Key Lime Pie, but hasn't had it since he developed lactose intolerance. He can process goat milk relatively well, however, so I made him one when I was in between sessions... This produces a TART key lime pie, so if you (like me) prefer ice box pie, use about half the lime and zest. This recipe used almost a whole bag of key limes from HEB.
Here's the recipe, with asterisks for notes:
Ingredients:
graham cracker crust; 6 egg yolks*; 1 cup key lime juice*; 2 14oz cans sweetened condensed milk; 1 tbs key lime zest.
1. start with either a 9-inch pie plate (for pie) or a 9x9 casserole for bars (up to 12x12 for thin bars).
2. line the container with graham cracker crust, either store-bought or home-made*
3. in mixing bowl (electric mixer preferable, but beating by hand is fine), beat 6 egg yolks on medium for 2-3 minutes, add grated zest, then sweetened condensed milk* (milk should be warm to the touch for best results).
4. pour into pie shell (this will completely fill the crust to the rim!) and place, level, in the freezer. freeze until firm in the middle (about 8-10 hrs).
5. remove and serve as is, or consider topping with a solid layer of powdered sugar or good quality whipped cream. let topping sit for five minutes before serving.
*graham cracker crust: crush enough graham crackers OR nila wafers to create 1.5 cups of meal, mix in 1/8-1/4 cup granulated sugar and 1 tsp key lime zest. add 6 tbs melted butter or margarine and mix with a fork, then use fingers to press into pie plan (or casserole dish if doing bars), bake at 350'F for 8-10 minutes to set. i found the nila wafer crust was mild and didn't take away from the TART experience.
*for goatmilk sweetened condensed milk, there are two easy options; 1, add 1/2 cup sugar to each to two 14 oz cans of condensed goatmilk; OR 2, (preferred) in a blender mix 2 cups instant goatmilk (i think i found this at walmart of all places?), 1 1/3c. granulated sugar, 2/3c. near-boiling water, and 6 tbs vegan smartbalance, blend until smooth to make the equivalent of 2 14oz cans.
*for easier juicing of any citrus, freeze completely and let thaw. this will burst the cell membranes and you get more juice for less effort; do not use an electric juicer that also juices the rind and seeds, or it will be very bitter and rather unpleasant.
*if you are concerned about consuming uncooked eggs (or this will serve elderly/children/weakened immune persons), you can buy pasteurized eggs in the shell now!
Here's the recipe, with asterisks for notes:
Ingredients:
graham cracker crust; 6 egg yolks*; 1 cup key lime juice*; 2 14oz cans sweetened condensed milk; 1 tbs key lime zest.
1. start with either a 9-inch pie plate (for pie) or a 9x9 casserole for bars (up to 12x12 for thin bars).
2. line the container with graham cracker crust, either store-bought or home-made*
3. in mixing bowl (electric mixer preferable, but beating by hand is fine), beat 6 egg yolks on medium for 2-3 minutes, add grated zest, then sweetened condensed milk* (milk should be warm to the touch for best results).
4. pour into pie shell (this will completely fill the crust to the rim!) and place, level, in the freezer. freeze until firm in the middle (about 8-10 hrs).
5. remove and serve as is, or consider topping with a solid layer of powdered sugar or good quality whipped cream. let topping sit for five minutes before serving.
*graham cracker crust: crush enough graham crackers OR nila wafers to create 1.5 cups of meal, mix in 1/8-1/4 cup granulated sugar and 1 tsp key lime zest. add 6 tbs melted butter or margarine and mix with a fork, then use fingers to press into pie plan (or casserole dish if doing bars), bake at 350'F for 8-10 minutes to set. i found the nila wafer crust was mild and didn't take away from the TART experience.
*for goatmilk sweetened condensed milk, there are two easy options; 1, add 1/2 cup sugar to each to two 14 oz cans of condensed goatmilk; OR 2, (preferred) in a blender mix 2 cups instant goatmilk (i think i found this at walmart of all places?), 1 1/3c. granulated sugar, 2/3c. near-boiling water, and 6 tbs vegan smartbalance, blend until smooth to make the equivalent of 2 14oz cans.
*for easier juicing of any citrus, freeze completely and let thaw. this will burst the cell membranes and you get more juice for less effort; do not use an electric juicer that also juices the rind and seeds, or it will be very bitter and rather unpleasant.
*if you are concerned about consuming uncooked eggs (or this will serve elderly/children/weakened immune persons), you can buy pasteurized eggs in the shell now!