Key Lime Pie - Without Condensed Milk

Key Lime Pie is a dessert we really like but, invariably, find far too sweet. Since it is made with condensed milk, it isn’t simply a matter of just cutting back on the sugar. So I put on my lab coat (figuratively speaking) and went to work. Since it turned out so well, I just had to share it with you. 

Since it's made without condensed milk, you can control the sweetness. Even if you prefer to use more sugar than I do, it will still be considerably less than a pie made with condensed milk.

Besides its excessive sweetness, the other problem I have with condensed milk is that the sugar in it is often beet sugar, and a high percentage of the sugar beets grown in the US have been genetically modified to resist herbicides. Since the US does not require labels to designate whether the sugar is from sugar cane or beets, you never know unless a manufacturer volunteers the information. 

Then there’s the matter of the limes. From what I’ve read, there is very little commercial key lime production in the Florida Keys these days and Key lime juice that is bottled there is often juice from imported Key limes. So let’s just throw the whole “authenticity” thing out the window! But to be perfectly accurate, we could just call my pie “Lime Pie.” 

But whatever variety available to you, look for limes with the thinnest, smoothest, least “pebbly” skins that have a lot of yellow rather than bright green and that yield to gentle pressure. They will have more juice and better flavor than the big, pretty, rock-hard, evenly green limes. 

Do you prefer your lime pie with whipped cream or meringue? I wouldn’t say No to one with meringue, but I really prefer it with whipped cream. 

Key Lime Pie – Without Condensed Milk 

(Makes one 9-inch/23cm pie) 

The Crust – A Graham Cracker Crust 

1 1/2 cups (4.5 ounces/128 grams—9 whole crackers) graham cracker crumbs
1/8 cup (0.875 ounce/25 grams) sugar
1/2 teaspoon cinnamon 
1/2 teaspoon ginger 
1/8 teaspoon salt 
5 tablespoons (2.5 ounces/71 grams) unsalted butter, melted 

The Filling 

3 large eggs
3/4 cup (5.25 ounces/149 grams) sugar
1/2 cup (4 ounces/118 ml) heavy cream
1/2 cup (4 ounces/118 ml) freshly squeezed lime juice
1 tablespoon finely grated lime zest from organic or unsprayed unwaxed limes

1/8 teaspoon salt 

Note: Key limes are not as widely available as Persian limes, so I use Persian. There are about 5 medium Persian limes in a pound (16 ounces/454 grams), each lime with an average yield of 2 tablespoons of juice and 2 teaspoons of finely grated zest. Four of them should yield enough juice for the recipe, but have a fifth on hand, just in case; today I needed 4 1/2 limes. 

1 Preheat oven to 325F/165C/Gas3. Lightly butter a 9-inch glass pie plate. Combine crumbs, sugar, cinnamon, ginger, salt and melted butter until the mixture comes together. If you used a food processor to make the crumbs, you can mix the crust in it as well. If you used your fingers or the rolling pin/plastic bag method to make the crumbs, you can mix the crust with a fork in a small mixing bowl. The mixture should be a bit crumbly but hold together when squeezed. 

2 Press the crumb mixture evenly and firmly over the bottom and up the sides of the pie plate just to the top; don’t make a raised rim. I used a flat-bottomed stainless steel measuring cup to get it even and well compacted. Bake the crust for 15 minutes. Place it on a wire rack to cool completely while making the filling. Leave the oven on. 

3 In 2-quart bowl (I use a 2-quart glass measure), whisk together eggs, sugar, cream, lime juice, lime zest and salt until well combined. Pour filling into prebaked and completely cooled pie crust. Bake for about 25 minutes, until just set and still with a bit of a wobble in the center. An instant-read thermometer inserted in the center should read 145F/63C. Cool on wire rack to room temperature, about 1 hour. Refrigerate for at least 3 hours, or up to 3 days loosely covered, before serving. 

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Jean