• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

QbanCrackr

Key lime pie not setting completely

7 posts in this topic

I've been having trouble with whole key lime pies lately.

i can make a couple hundred pounds of the baked custard with no problem for desserts in cups/verrines, but when i bake a whole pie and slice it, it just doesn't set up.

i baked 2 pies a couple of days ago, sliced them, and put them in clamshells and they all caved in at the most narrow part (what would be the center of the pie.

the recipe i use i think is a standard one:

1 cup key lime juice (i use nellie & joes)

8 egg yolks (i use 4.8oz of pasteurized yolks)

2 cans condensed milk

i pour the filling into a prebaked graham crust, and bake for 17-20 minutes. i think that i got this recipe from the joy of cooking and adapted it to use liquid egg yolks.

i'm not sure what the cause of this is. i think maybe it could be the egg yolks?

i use pasteurized egg yolks for my creme brulee, and it sets up perfectly. in the past, i used fresh egg yolks and was able to slice the pie and it didn't cave in.

has anyone had something like this happen to them? i'm going to try later today using fresh yolks and seeing what happened....maybe its an issue with the heat of the pasteurization

20130709_111507.jpg


Danny

Share this post


Link to post
Share on other sites

I made a key lime pie the other day and will be making another today. I used the recipe on the Nellie & Joe's bottle. I have for years because it's perfect. The proportions are 1/2 c juice, 3 egg yolks, and 1 can of condensed milk per pie. To take this pie to the next level, make your own graham cracker crust adding some nuts to the mix. The salty crunch is great with the sweet filling. I also baked it for closer to 22 minutes.

Magi

edited to add baking time


Edited by KaffeeKlatsch (log)

Share this post


Link to post
Share on other sites

I made a key lime pie the other day and will be making another today. I used the recipe on the Nellie & Joe's bottle. I have for years because it's perfect. The proportions are 1/2 c juice, 3 egg yolks, and 1 can of condensed milk per pie. To take this pie to the next level, make your own graham cracker crust adding some nuts to the mix. The salty crunch is great with the sweet filling. I also baked it for closer to 22 minutes.

Magi

edited to add baking time

Us, too. For years. Years and years. Decades actually.

And that recipe also works for us. However, having lived in South Florida, we very much prefer the pie to be considerably more tart, which is how we remember it being served down on the Keys. So we increase the amount of lime juice. We do that by taste. Stand there tasting and adding and stirring and tasting and adding and stirring.

Until it's perfect.

Regarding the "setting up." Maybe I'm doing something wrong also but I don't think it's ever going to "set up" hard. It is a rather loose and creamy pie.


I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

Share this post


Link to post
Share on other sites

I remembered the cooking time wrong. I made another last night and baked it for about 15 minutes.

Share this post


Link to post
Share on other sites

I remembered the cooking time wrong. I made another last night and baked it for about 15 minutes.

Right. And they just added those few minutes to the Nellie & Joe's label not so long ago, because of the "raw egg" concern. If I recall correctly, and I'm pretty sure I do, originally that recipe called for no cooking time at all.

I do about 11-15 minutes, too.

To top it, sometimes I make a meringue, but we really love heavy cream whipped with some brown sugar and a little bit of dark rum.

1 person likes this

I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

Share this post


Link to post
Share on other sites

You might have just had too much mix in the pie shell. The recipe on the bottle (which we've used for at least 10 years) has the amounts KaffeeKlatch listed as for one 9" shell.

When using pasteurized carton yolks, I err on the side of a little bit more (e.g., one yolk weighs .67 ounce so I use .75 for ease of measuring).

Share this post


Link to post
Share on other sites

I remembered the cooking time wrong. I made another last night and baked it for about 15 minutes.

Right. And they just added those few minutes to the Nellie & Joe's label not so long ago, because of the "raw egg" concern. If I recall correctly, and I'm pretty sure I do, originally that recipe called for no cooking time at all.

I do about 11-15 minutes, too.

To top it, sometimes I make a meringue, but we really love heavy cream whipped with some brown sugar and a little bit of dark rum.

Just out of curiosity (and to double-check my aging memory), did a quick search. I thought that I recalled that the first several decades of my Key Lime Pie making involved no cooking/baking time whatsoever. And it was only when the "raw eggs" panic came along and put a stop to so many things - the original Orange Julius recipes, Caesar Salads, etc. - that we had to stick the pie into the oven for a bit.

And in this case, anyway, my memory fails me not:

http://en.wikipedia.org/wiki/Keylime_pie

Interesting history.


I don't understand why rappers have to hunch over while they stomp around the stage hollering.  It hurts my back to watch them. On the other hand, I've been thinking that perhaps I should start a rap group here at the Old Folks' Home.  Most of us already walk like that.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By ChristysConfections
      Hi everyone!
       
      I hope I'm not posting in the wrong section. I am looking for recommendations on where to find a used/economically priced climate controlled (low humidity and refrigerated, but not too cold) chocolate display case as well as a regular refrigerated display case (bakery style). Something like this, but it doesn't need to be too fancy looking. I am living in Canada on the West Coast, so the closer to local, the better. I'm finding it very challenging to find something. I found and excellent deal on a couple of used ones in the USA, but the seller doesn't want to deal with the hassle of having it crated and shipped. I'm trying to keep up to date searching on the Ecole Chocolat graduate forum as well as The Chocolate Life classifieds. 
       
      Also, does anyone know if a smaller table-top type climates controlled chocolate display case exists? Or are the only options out there for larger models?
       
      Warm Regards,
      Christy
    • By Lam
      So I've been looking for the ultimate matcha brownies (technically blondies but it just doesn't have the same ring to it). I've made chewy and fudgy regular brownies, but I find white chocolate based blondies to be much trickier. I have made a few matcha brownie recipes in the past, but they all came out sad and cakey. So I have taken it upon myself to come up with my own recipe. My matcha brownies came out very moist and "fudgy" but not chewy. I'm thinking next time I should try using vegetable oil instead of butter and only dark brown sugar. 


    • By ltjazz
      Hey all,
       
      I've made thicker and creamier sorbets with 25% to 35% sugar strained fruit purees and sugar, syrups, and other stabilizers that have worked well. However, because it's so much fruit and little to no water it can be an expensive project.
       
      I am trying to make "Water Ice" or "Italian Ice" in my home ice cream machine. Think of textures similar to Rita's Water Ice, Court Pastry Shop, or Miko's in Chicago. It eats much lighter than a sorbet but isn't really icy, but it's also not thick like sorbet. Ritas uses "flavoring" and sugar, while the other two use fruit juice. I'm thinking of thinning the strained fruit juice with water and adding a stabilizer, but I'm having trouble getting this in my home ice cream machine without it freezing solid like granita.
       
      Can anyone suggest a way to use real fruit juice, water, and a combination and concentration of stabilizers to get a looser, frozen fruit dessert that isn't icy?
    • By Mette
      I've searched high and low for a recipe for lemon mousse, firm enough to make little 'eggs' to go on a dessert plate. Ideally, it should not be based on lemon curd or lemon cream, but just plain old lemons.
      Also, please throw me the best chocolate mousse recipe EVER - I'm in a mousse phase....
      Thanks in advance.
    • By B Edulis
      Once again, I tried to recreate my mother's shortbread cookies, using her recipe, and they didn't turn out. They were so crumbly they fell apart when you picked them up. I'm very attached to this particular recipe -- she told me that she got it from the first boy who ever kissed her, whose Scottish mother was renowned for them. That's one way to get a recipe!) She made them at all holidays. Here the recipe:
      1 cup of butter
      1/2 cup of sugar
      2 cups of flour
      pinch salt
      I've been creaming the butter and suger and adding the flour, chilling it and rolling it out and baking them at about 300 degrees. They spread more than hers did and they're just way crumbly. The taste is good, though.
      I wish I could as her for advice, but she's no longer with us -- can anyone help me?
  • Recently Browsing   0 members

    No registered users viewing this page.