My Key Lime pie filling needs to be more firm. Uses cornstarch but no eggs/gelatin. Don't want to alter taste!

Question

Not looking for other recipes because there is nothing that tastes anywhere close to this recipe.

I've tried extra cornstarch (bleech) and freezing it. Neither method worked.

Answer 1

Gelatin doesn't alter the flavor so you can use that. As an indication for every 2 lbs of filling use 7 grams of gelatin. Dissolve in +/-40 grams water by heating over a low fire(it becomes clear). Mix the gelatin/water mixture with about 1/3 of the filling than scoop everything together and fold in gently.

Answer 2

This is sooooo much easier

Key Lime Pie/no Eggs

Yield: 1

1 cn Sweetened condensed milk
5 oz Key lime juice
Bottled if fresh not
-available
5 oz Whipping cream
1 Graham cracker crust 9"

Of all the key lime pie recipes I've made, this is by far my favorite,
and that of my friends also. It's also one of the easiest.
In a bowl, combine the lime juice and condensed milk. In a separate
bowl, whip the cream til it forms stiff peaks.You might want to add a
little pwdr sugar if the key limes are too tart for you, Fold the whipped
cream into the lime juice and condensed milk mixture. Pour into pie crust
and refridgerate for 8 hours.
NO-THERE ARE NO EGGS AND NO COOKING!
Recipe from Chef Michael Mcormick-Mar Vista Restaurant Longboat Key, Fl

Answer 3

Unflavored gelatin shouldn't alter the taste. You may have to try another recipe or two until you get one with the right consistency.