I love key lime pie and would like to alter the recipe to eliminate the crust and make more of a key lime custard / pudding?

The recipe is:

NELLIE's Original Key Lime Pie

1 - 9" Graham cracker pie crust
1 - 14oz Can of pre-sweetened condensed milk
3 Egg Yolks (whites are not used)
1/2 Cup Nellie & Joe's Key West Lime Juice

If I eliminate the pie crust, change the pre-sweetened condensed milk to cream and Splenda then it should be low carbs.

Anyone know how to alter the recipe?

Thanks

Over at Cooks.com I found substitutes for sweetened condensed milk:

1 cup plus 2 tbsp. dry milk
1/2 cup warm water
3/4 cup sugar / Splenda

OR
1 cup instant nonfat dry milk
2/3 cup sugar / Splenda
1/3 cup boiling water
3 tbsp. butter

OR
1 cup powdered milk
3/4 cup sugar / Splenda
1/3 cup water
4 tbsp. butter

OR
3/4 cup *evaporated* milk
3/4 to 1 cup sugar / Splenda

But wouldn't the powdered milk still be awfully high in carbs?

Milk does have carbs. I would have liked to find a substitute using heavy cream -- but have not found it. So this recipe is lower in carbs than sweetened condensed milk.

1 cup of regular milk has 12 g of carbs
1 cup of dry milk reconstituted (water added) is 12 g of carbs
1 cup of sweetened condensed milk is 166 g of carbs
(source: http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl)

*** I also saw somewhere else that other people recommend substituting soy milk for regular milk in this recipe that may lower the carbs even more.

Ingredients:
2 1/2 cups heavy whipping cream
6 egg yolks
1 cup Splenda
2 Tbsp DiabetiSweet (optional)

Whisk all ingredients (added in the order given) in a saucepan over low heat, stirring constantly until thickened. Cool completely, add to sealable non-metal container and refrigerate. Use within 7-10 days.

This mixture is useful in any recipe where you'd ordinarily use sweetened condensed milk (like Eagle Brand.) Using the Diabetisweet adds less than 1 carb per serving but aids in proper consistency, however, it will still be delicious without it. Depending on your plans to use it, adding a bit of vanilla after cooking can be a nice touch.

Makes approx 1 1/2 pints. 40 carbs in entire recipe; 4 grams per 1/4 cup serving.


I found it on lowcarbluxury.com. It looks like just the ticket to me!

Thanks. That is what I was looking for.

But at 16 g of carbs per cup -- is that any less than the milk recipes? I assumed that using cream instead of milk would be a lot less.

1 packet dry milk is 12 g of carbs
2/3 cup Splenda is 4 g of carbs ***
*** This may not be correct. I can't find correct info now.

Since the reconstituted powdered milk is the same as the regular whole milk -- couldn't you just use regular milk and add about 2/3 cup of Splenda? Although I can follow a recipe -- I'm no chef and don't know how and when they make substitutions.

i think that it would be ok to use regular whole milk if it's the same thing as reconstituted powdered milk. i've not done this before but it seems like a logical thing to do to me. and if it doesn't work, at least you know not to do it again.peace out

What I wonder is, since the milk recipes are subbing Splenda for the sugar, and 1/3 c water.. how BIG is the batch you're getting, volume-wise? You'd seem to be "packing" the carbs into a pretty small serving to me without something like the egg yolks to add bulk.

hi keb,i love key lime pie too and i know this will be hard to believe but i was at another site and there was a recipe there for it which turned out FANTASTIC,even if you dont like the taste of cream cheese u cant taste it in this.....

2 boxes lime sf jello
1 box cream cheese
3 packets splenda
mix jello with 2 cups boiling water and 1 cup cold water,in sep bowl mix cream cheese with splenda and add it to jello put it in a round cake pan and chill in freezer until set,it is great tammy

forgot to add this,,,,spray pan with cooking spray first and no need for a crust you wont miss it

Hi Tammy--that looks like a very simple dessert recipe, but can you tell me what size Cream Cheese box it calls for, and if you have the total carb count for the recipe (and/or the serving, if you know how many servings it makes)?

Thanx,

Thank you!

Once I reach my first major goal -- I plan to start experimenting with Key Lime pie/pudding/custard recipes. Not sure that the crust is worth all the carbs? Then again, I have heard you can make low carb crusts out of nuts -- which gives me something else to explore.

I like the idea of simple! I am having to do all my own low carb cooking. And I don't want to pay $15 for a low carb dessert that is only about 4 to 5 servings. I have tried the sugar free puddings and they are very good and quick. So I would like to try this one also.

I love key lime pie, too! I use one of the recipes in Martha Stewart's book on pies and tarts. You make a custard, then fold in whipped cream instead of using sweetened condensed milk. It is delicious and much lower carb than any of the alternatives I saw in this thread. I make the crust with macadamia nut flour or a combination of macadamia and cashew flour.

I don't have the recipe handy, but I can find it later and post it. I just checked her web site, but the recipe there is the one with sweetened condensed milk.

Karla

I saw a recipe in the September 2003 issue of Good Housekeeping magazine for "individual key lime 'pies' " on page 210 which made think of this thread. I haven't tried it yet but with a little low carb doctering it might be pretty good. The filling is supposed to be spead on indivual graham crackers with crushed graham crackers on one side to look like the pan edge of a slice. Instead it could go into crushed nut lined custard cups. It really sounds more like a key lime cheese cake but hey, how bad could that be!

Filling:
2 limes or 4 key limes
1/3 cup heavy cream
4 ounces cream cheese
1/2+ cup Splenda (original calls for 1/2 cup confectioners' sugar so adjust Splenda to taste.

Grate 1 1/2 tsp of peel and squeeze 2 TBS of juice - set aside.
Beat cream till stiff peaks form. In seperate bowl beat cream cheese with splenda, peel and juice. stir in the whipped cream.
Spoon into custard cups and eat.

Have a great day,
Rosemary

Found the recipe.

Key Lime Pie

4 egg yolks, lightly beaten
sweetener equal to 1/2 cup sugar
1/3 cup Nellie and Joe's key lime juice (sometimes I use closer to 1/2 cup for a stronger lime taste)
2-1/4 teaspoons grated key lime rind (which I never have, which is the reason I use more of the bottled juice)
1-1/2 cups heavy cream

Nut crust in 8-inch pie pan, can prebake a bit if you like, but it's not necessary

1. In the top of double boiler, combine egg yolks, sweetener, and lime juice. Cook the mixture over moderate heat for about 10 minutes, until it coats the back of a spoon. Remove from heat and stir in grated rind, if you are using it. Chill until the mixture thickens, but do not let it become stiff.

2. Whip the cream to soft peaks and fold it into the lime filling. Spoon into the crust and chill, covered, for 24 hours (or as long as you can wait )

The original recipe calls for whipping another cup of cream and piping it onto the filling in a grid just before serving, but I usually skip this; might do it for company, though.

You could skip the crust altogether and just serve the filling as key lime mousse.

Karla