There is no better smoked turkey brine recipe than this one. This recipe was given to me by my uncle, who enjoys smoking meat.
Servings: | 8 |
Yield: | 1 pie |
Ingredients
- 1 (14 ounce) can sweetened condensed milk
- 4 tablespoons fresh lime juice
- 4 tablespoons lemon juice
- 3 drops green food coloring
- 1 cup heavy whipping cream
- 1 (9 inch) pie shell, baked
Instructions
- Combine milk, lime juice, lemon juice, and food coloring. This mixture will thicken.
- Whip the cream until stiff. Fold into lime mixture. Pour into pie shell. Chill.
Nutrition Facts
Calories | 382 kcal |
Carbohydrate | 40 g |
Cholesterol | 57 mg |
Dietary Fiber | 0 g |
Protein | 6 g |
Saturated Fat | 12 g |
Sodium | 196 mg |
Sugars | 27 g |
Fat | 23 g |
Unsaturated Fat | 0 g |
Reviews
I’ve made this many times. I recently switched to a lower carb nut crust. We love it even more. I also make individual desserts with a lower carb shortbread cookie crust, so easy and delicious!
Quick and easy, with flavor a store bought pie can’t match…Will definitely be a regular favorite…
Delicious!
My pie filling never thickened. I had to improvise and add a cream cheese lime zest frosting I made recently hoping to thicken it up, didn’t work. So then I added a whole block of cream cheese and it helped a little. It tastes delicious but I’m not happy with the liquid consistency.
I tried this recipe but made some changes to make it more of a cheese cake type of pie. I had real key limes so I used the juice from them 1/2 cup (you could use lime juice) which I mixed with the condensed milk. I added an 8oz block of cream cheese to the mixture and mixed with my mixer until smooth. I folded in 8oz of cool whip,which I added to the graham cracker crust recipe that was cooked and cooled in a spring pan. I saved a couple to tbsp of cool whip and sliced key limes to decorate the pie. Placed in fridge over night (but could be served after an hour). Did not have any food colouring, next time I will try a bit to change the colour. Was very tasty and was sweet enough, my family loved it. This recipe is a definite keeper with the changes I made. Madeleine
I don’t typically “love” key lime but made this for a dinner party and WOW! It’s a keeper! Thanks for posting!
It was ok, but not great. I followed the recipe exactly, the filling didn’t set even after 10 hours in the fridge. It was very sweet and not much of a lime flavour. Living in Spain I am unable to get Key limes, perhaps this would have made a difference. The condensed milk does overpower the flavour.
Sadly, this is probably the best recipe AllRecipes has to offer. It is close to the traditional recipe in most ways (uncooked filling, standard crust), but to be a Key Lime Pie it has to be made with Key Lime juice. Key limes are much different than the standard Persian limes, with an entirely different flavor. No lemon juice, standard is about 1/2 cup Key Lime juice (about 3/4 lb. fruit). Under no circumstances should green food coloring be used; the filling should be yellow. Whipped cream is pretty common now, but meringue was used first- the pie was developed at a time when there was practically no refrigeration in the area (south Florida).
This was really good. I made a shortbread crust, and used all freshly squeezed lime juice… will definitely make again.
Very light and fluffy, but also rich! Not overly sweet, which is awesome, because a lot of recipes use WAY too much sugar! Very yummy, I’ll be making this again! 🙂
Didn’t love it.
LOVE LOVE LOVE! Simple ingredients, easy directions and delicious results are my favorite kind of recipes! I used all fresh key lime juice, no lemon juice and it came out light, fluffy, sweet and tart. Thanks for sharing!
My experience making this recipe turned into an adventure. I thought that I had a reasonable expectation that I would be able to get 8 tablespoons of juice out of 30 key limes. I prefer Persian limes, believe me. Key limes are a headache. After 40 minutes of cutting, seeding and prodding all the juice I could out of the critters, I only had 4 tablespoons of juice. I had no other source of juice in the house, and time wouldn’t permit a trip to the store. So! I decided that I would use some lemon drink powder and water to make up the difference. Well, of course, the water foiled the effect of the condensed milk and juice combination, yielding a watery filling. I decided to add 4 egg yolks, and baked it for about 40 minutes at 350. The pie was just great! Since it was for company, it was a breath holding experience, but turned out nicely. Don’t know that I would recommend doing this exactly, but just thought I’d share.
I thought this was awesome! I used all key lime juice instead of lemon, and left out the unnecessary food coloring. I also whipped 2 cups of cream and after folding in one cup to the mixture, I slathered a coating of the whipped cream over the top of the pie. Then I grated fresh lime zest over the top. Beautiful and delish!!!
Quick, smooth, delicious! I used all fresh lime juice with a bit of zest and no food coloring and it was excellent. I used fat free sweetened condensed milk and am going to try to make this same basic pie with a lot less calories. As I made it, this pie has a whopping 1900 calories total. But it is absolutely delicious and a very authentic Key Lime Pie.
Quick, smooth, delicious! I used all fresh lime juice with a bit of zest and no food coloring and it was excellent. I used fat free sweetened condensed milk and am going to try to make this same basic pie with a lot less calories. As I made it, this pie has a whopping 1900 calories total. But it is absolutely delicious and a very authentic Key Lime Pie.
This is simple and delicious! I omitted the food coloring, and it still turned out a lovely pale green color. I also used a graham cracker crust and it was so decadent.
It was pretty good. It was really easy to make, but I found there was too much lime and lemon juice, if I were to make it again, I would reduce the amount. I didn’t use any food colouring, and I had a graham cracker crust. It was good, but a little too sour for me.
it was indeed an easy recipe especially for me since it was my first try . however , i added the zest of a key lime and of a lemon. when i tasted the batter i could still taste the condensed milk. so i added 4 more tablespoons of key like juice. turned out exactly as i wanted !
I made this pie for Father’s Day, and everybody who had some loved it, the only thing I changed, was that I used all lime juice instead of half lemon and half lime and made my own crust, using one package of graham crackers, 1/3 cup melted butter and 1/4 cup sugar possessed and then packed down into to pie pan.
This is a great and easy recipe! I used a pre-made graham crust and instead of the lemon and lime I simply used the contents of a full plastic lime (125ml or 1/2 cup lime juice.) Chilled for 3 hours and it was perfect! My husband (the typical “my mom doesn’t make it that way” guy), loved it!