![]() ![]() ![]() :) Update: here they are – paleo no-bake key lime pies! ![]() I’ve been working on paleo mini key lime pies so that recipe will hopefully be coming soon! Stay tuned. I was assuming that someone who eats grain-free likely wouldn’t be interested in this filling recipe. I didn’t bother with a grain-free option because there are 2 cans of sweetened condensed milk in these bars. ![]() So these bars have a coconut cookie crust! It’s super easy to make and you can use white whole wheat, 1-to-1 gluten-free baking flour or all-purpose flour. I thought that the world didn’t need another key lime pie bar recipe with a graham cracker crust so I went with something totally different. But being as today is my birthday, I figured I could post these today and get away with it. I posted these key lime pie bars over on My Baking Addiction last month but didn’t post them here just because they’re so unhealthy. For a grain-free version, check out these paleo no-bake key lime pies. They will taste just as good.These key lime pie bars have an extra thick layer of filling and an easy homemade coconut cookie crust! Can be made with gluten-free, whole grain or all-purpose flours. You can also freeze the pie or small tarts before applying whipped cream. The whipped cream can be applied and refrigerated and it will look just as good two days later. I show you how to do that in this video. You could top your key lime pie with meringue like Southern Fatty did, or go with my preferred method, and top it with a stabilized whipped cream. Have you ever wondered what sweetened condensed milk is? It’s milk and sugar with the water evaporated out so it’s sticky, rich and whatever you do, do not look at the calorie count. It has to be tart, but the tartness will be offset by the sweetened condensed milk and the combination is creamy heaven. Key limes aren’t juicy enough, but they are more tart and that’s what an authentic key lime pie recipe has to have. If you have a choice between the two, however, I would just go with regular limes because otherwise you will need 25-30 key limes. I also used a mixture of key limes and Persian limes. The first key lime pie was just a little too thick, so I added more lime juice. On my second go round I thought to myself, why can’t everyone be happy? I can make small tarts and vary the crust between traditional graham crackers and an almond flour gluten free option. It has nothing to do with trends, but is a health matter. I’m eating gluten free now, which is not easy, and hope to be bringing you more delicious gluten free dishes, and a post on why I’m doing this. So as we argued about texture, I remade the pie, and even came up with a gluten free crust as an option. It’s my desire for you to have a great experience in your kitchen. I have over 1200 recipes and I want you to know that I fret about them being right for you. I’ve tried my best to recreate a recipe for an authentic key lime pie, one that has the brightness and intensity of limes, the heavenly textures of a thick lime cream paired with an airy light whipped cream and a flavorful, crunchy crust. He eats key lime pie wherever he goes and believes he knows what an authentic key lime recipe should taste like. Everyone has a favorite dessert from a restaurant and no one can usually make it at home and exceed that food memory. My husband is a traveler and a foodie. ![]()
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