Key Lime Pie Pancakes Recipe - Peas and Crayons (2024)

FAQs

Why is my Key lime pie so runny? ›

The biggest culprit of a runny key lime pie is not letting it chill for long enough. Since this is one of those summer pie recipes that's not baked, chilling the pie helps it set and prevents it from being runny. Be sure to chill it for at least 12 hours!

The only other ingredients you need are sweetened condensed milk and a pie shell to pour the mixture into. Here's the science: The acid in the key lime juice reacts with the proteins in the milk to thicken the mixture. That's why you don't need to bake it.

People expected their authentic Key lime pies to be green, matching the bright green lime color of the Persian limes they saw in their grocery stores. Key lime pie filling, however, takes its yellow color from the egg yolks used in its production.

Ordinary limes make an exceptional Key lime pie, and they are a much better alternative to bracingly tart bottled Key lime juice. This pie tastes every bit as authentic as the real deal — plus it's easier to make.

The best way to thicken runny apple pie filling before baking it is to add some cornstarch, tapioca starch, or flour to your mix. To fix a runny pie that's already been baked, simply let it cool to see if it will congeal naturally. If not, you can stick it back in the oven for a bit longer.

Persian limes are more acidic than Key limes and thus often have a more tart flavor. Key limes, which are known for being particularly aromatic, are typically sweeter in taste, making them a perfect ingredient for the refreshing pie they're most known for (or for these fun Key lime pie-inspired s'mores).

“Key lime juice has no color.” The genuine pie gets its yellow color, she added, from the egg yolks that are used in it. Key lime pie has long had a place in Key West lore.

Be sure to keep your pie covered with the provided dome lid and additional plastic wrap to keep it air tight. How long can I keep key lime pie out of the refrigerator? We recommend leaving your pie pie out at room temperature for no longer than 4 hours.

If your Key lime pie has been sitting out on the counter for over two hours (or for over an hour in 90 degrees F temperatures), throw it away to eliminate the possibility of foodborne illness, per guidance on food safety from the USDA.

Key lime pie ingredients

Ideally you'll want to use small key limes and juice them. Alternatively, use bottled key lime juice (yes, it exists for real!) or replace with regular limes up to ½ cup (120 ml) of juice. Condensed milk.

What month do key limes ripen? ›

Season: Harvested in Florida June through September, with some available all year. Description: Typical size is 1 to 2 1/2 inches in diameter.

The Key lime is usually picked while it is still green, but it becomes yellow when ripe. The Key lime has thinner rind and is smaller, seedier, more acidic and more aromatic than the Persian lime (Citrus × latifolia). It is valued for its characteristic flavor.

When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

The pie is underbaked. The filling has a bad liquid to corn/potato strach ratio. The blueberries will release juicy goodness when baked, and the starch in the filling is used to thicken the boiling juice. Too little starch and you get runny or soupy filling, too much and it gets gummy and unpleasant.

Finally, remember to pre-bake the crust first and then let it cool for 10–15 minutes before pouring in the filling. That goes for whether you're using graham crackers or ignoring our advice and trying pastry instead. Both will end up a soggy mess if you skip this step.

Chill Your Pie Shell

Chill the pie shell until firm before placing it in the oven, whether it's empty or filled. Cold pastry going into a hot oven is key to a flaky crust, and a chilled empty pie shell is less likely to slip down as it bakes.