Any suggestions to fix my botched key lime pie?

Question

Well I used Eagle brand's recipe...

"(1) 8 or 9 inch baked pastry shell (or)
graham cracker crumb crust
1/2 cup RealLime® Lime Juice from concentrate
3 egg yolks
yellow or green food coloring, optional
1 (14oz) can Eagle® brand sweetened condensed milk (not evaporated milk)
Whipped cream or whipped topping"

"Preheat oven to 325F. In large mixer bowl, beat eggs with Eagle Brand®, RealLime® brand and food coloring if desired. Pour into prepared pastry shell; bake 30 minutes. Cool. Chill. Top with whipped cream. Garnish if desired. Refrigerate leftovers..."

and the filling just tastes too much like custard, not dense enough...plus it's too sweet...

Any culinary experts out there know how I could possibly salvage this thing to serve to company tomorrow night?

Answer 1

scrape out the filling... crumble up the crust... layer them into pretty glasses with no bake cheese cake mix
ex: no bake cheese cake- crumbled crust - keylime filling - crumbled crust - cheese cake- crumbled crust - keylime-crust-etc.... top with whipped cream.
alternatives would be to layer with cool whip, ice cream, or frozen yogurt.

Answer 2

First, that's too much sweetened condensed milk. Only because it's loaded with sugar, and you want to have a pie that's lightly sweet. Maybe just 11-12 oz.

Second, use 4 egg yolks instead of 3.

Third, you need fresh lime juice. About 1/2 cup worth.

Fourth, add some grated lime peel on top to give the flavor.

Answer 3

Turn it into a parfait. Make a boat load of whipped cream. Break up the pie and fold a little of the whipped cream into the pie mixture to lighten it up a little. Then if tall glasses, layer the pie mixture, a layer of whipped cream, a layer of berries, repeat. Top with a dollop of cream and a few berries.

Next time, just mix 1/2 cup key lime juice with a can of sweetened condensed milk. Let sit for 30 minutes. Fold in 2 cups whipped cream and put mixture in graham cracker crust. Quick and easy. Variations: substitite pineapple orange juice for lime juice and top with shredded coconut.

Answer 4

You could try scraping the filling out and mixing it with a pint of heavy whipping cream that has been beaten with no sugar added to it. Fold the whipped cream and key lime filling together. It might help to lighten up the density a little and it should help cut down on the sweetness.
Good luck!

Answer 5

Well, if you typed it correctly and I read it correctly, the only place the sweetness can come from is the sweetened condensed milk, so you'd have to back off of that, perhaps replace some of it with regular (unsweetened) condensed milk.

As for the density, this sort of stuff isn't really my forte', although I might suggest tossing another egg in there, with the whites (not just the yoke) to see if it will pull it all together.

Good luck!

Answer 6

I would do what sassy suggested
Before you mix the key lime filling into the cream
mix it a bit with a fork or whisk to soften it
then after it's all mixed pour it all into the came crust
you originally used
if you get a bit of crust into the filling it's ok it will just add texture
keep refridgerated

Answer 7

I would use the custard to turn it into a trfile. Layer the custard, sponge cake or ladyfingers, and fruit in a pretty triffle dish. Top with whipped cream and lime zest or crushed pistachio nuts.

Answer 8

Perhaps you could serve it with a very tart flavoured lime and passionfruit sauce to add flavour and whipped cream to cut the sweetness. Otherwise, start over and make something simpler due to time constraints, like an apple crumble.

Answer 9

Loose the bottled juice, go buy some real Key Limes and start over. (If you can find a copy at the library, there is a great no-cook recepie in _Fading_Feasts_ by Raymod Socoloff. Yummmm!)

Answer 10

Oh my lord, no! The idea of serving or eating a less-than-perfect key lime pie is just... inconceivable!

And where are the key limes in your recipe? I would get a new recipe, myself.