Dairy Free No Bake Key Lime Yogurt Pie Recipe (2024)

FAQs

What makes key lime pie thicken? ›

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).

Classic key lime pie filling include three basic ingredients: egg yolks, sweetened condensed milk, and key lime juice. Traditional recipes weren't actually baked because the lime juice “cooked” the eggs, similar to how lime juice breaks down the proteins in the shrimp in ceviche.

Product Description. Stop and enjoy the moment with Yoplait Original Key Lime Pie Low Fat Yogurt. With 140 calories per serving, this low fat yogurt cup delivers the smooth, creamy and perfectly sweet flavor of key lime pie in every delicious spoonful.

The Secret Ingredient: The addition of a little cream cheese adds stability to the filling and an extra smooth and creamy texture. You won't notice a cream cheese taste. Use Full Fat Cream Cheese and Sweetened Condensed Milk: The low fat options won't allow the pie to set up as well. Fresh Lime Zest is Essential!

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!

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.

Persian limes are more acidic than Key limes and thus often have a more tart flavor. Key limes, which are known for being particularly aromatic, are typically sweeter in taste, making them a perfect ingredient for the refreshing pie they're most known for (or for these fun Key lime pie-inspired s'mores).

Both are concentrated, shelf-stable milk products that have been heated until at least 60 percent of their water content has evaporated. The main difference between evaporated milk and condensed milk is that evaporated milk is unsweetened while condensed milk is sweetened.

Key limes—also known as Mexican limes or West Indies limes—are small, spherical limes that grow in tropical and subtropical regions. They're light yellow (not green) when ripe and contain more seeds than regular limes. Their skin is also very thin, which means they don't store well.

The yogurt is tart as lime should be and isn't overly sour. I wasn't sure what to expect the first time I tried it but was actually surprised and that it was a lot better than I thought. For anyone who likes tart yogurt this is a good one to try.

Does key lime pie have a lot of carbs? ›

Key Lime Pie: (4.2 oz (119g)) calories 410, calories from fat 250g, total fat 28g, saturated fat 16g, trans fat 0g, cholesterol 180mg, sodium 115mg, total carbohydrate 38g, dietary fiber 0g, sugars 30g, protein 4g, vitamin a 20%, vitamin c 2%, calcium 4%, iron 6%.

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. Here at Teak we understand that balancing these two ingredients is an art and take this concoction seriously. Our guests love our Killer Key Lime Pie.

It's generally accepted common knowledge that the Key lime pie was invented in Key West, Florida, where the key limes needed to achieve its signature tart taste grow in abundance.

The main difference between key lime pie and cheesecake is the type of filling used. Key lime pie is made with key lime juice and sweetened condensed milk, while the cheesecake is made with cream cheese, sugar, and eggs. This difference in ingredients gives the two desserts a distinct flavor and texture.

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

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners.

The filling in a Key lime pie is typically yellow because of the egg yolks. The filling is made similarly to a Magic Lemon cream pie, by simply mixing the ingredients without cooking: the proteins of the egg yolks and condensed milk and the acidic lime juice curdle, thickening the mixture without baking.