![]() Sally’s recipe fell in the “standard” recipe–one of four recipes that included lime juice, condensed milk and egg yolks. Video Tasting Review of All 9 Key Lime Pie Recipesĭon’t feel like reading? Watch me attempt to describe all 9 key lime pies in this video and I’ll name my favorites at the end!Īnalysis: A Discussion of 9 Key Lime Pie Recipes Sally’s Baking Addiction: a tall and creamy key lime pie with a macadamia-studded crust ![]() 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! The homemade milk had a slightly runnier consistency with a clean, not overly-sugary flavor, but the Bravetart custard ended up quite loose as well. Condensed milk: For the most part, we used Eagle Brand condensed milk, but Bravetart called for making homemade condensed milk.Ultimately, I’d lean towards yolk-based pies going forward. And I’m not sure if it was the use of non-whipped whites, but the crust on Evette Rahman’s pie was wetter than most. I’d say the use of whipped egg whites is for a very specific palate (the airy texture of Pepe’s Cafe wasn’t for everyone). Eggs: 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’ll probably still use fresh juice going forward, but I wouldn’t be against using bottled if I was short on time! As someone pointed out on Instagram, bottled lime juice can have a more consistent level of acidity. I did detect a slightly artificial aftertaste in some bites (and some tasters could instantly taste the difference), but my hunch is that the grand majority of people won’t taste a difference. The verdict? I was honestly hard-pressed to taste a big difference. Nellie and Joe’s is by far the most popular/available brand of key lime juice in the U.S., which is what we used in two recipes that noted they usually use bottled juice (Souffle Bombay and Tastes Better from Scratch). bottled: There were a lot of strong opinions on whether bottled juice can live up to/exceed the merits of fresh key lime juice. The one pie that combined dairy + eggs (Souffle Bombay) had a nice middle of the road texture! 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. (I cut one recipe that used Greek yogurt as I consider full-fat Greek yogurt to perform very similarly to sour cream). ![]()
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