I am making a no bake key lime pie and have tried with gelatin but don't like the "bouncy" quality it produces. I tried Ultra-tex 8 and love that it gives a very creamy smooth texture at first. However, it seems like it changes if exposed to air for any period of time, it gets a sticky and gooey consistency so when you cut the pie the filling is pully and not appealing. Is there a way to stabilize this? Is there another thickening direction I should try that would give the same first initial consistency as the Ultra-tex 8?
