Key Lime Pie Fudge - an easy recipe packed with flavor (2024)

FAQs

Can I use regular lime juice instead of key lime juice for a Key lime pie? ›

While the flavor will be significantly different, you can also use regular limes or a combination of lime and lemon juice. Key Lime Zest: If you cannot get fresh key limes, you can substitute regular lime zest. Make-Ahea​​​​d: This pie can be made up to 2 days in advance.

How do you make Key Lime Fudge? Evaporated milk, sugar and salt are heated together in a saucepan and boiled for 8 minutes. Once that mixture has boiled for several minutes, it'll be piping hot. At that point, you'll pull the pan off the stove and stir in marshmallows, white chocolate, lime zest and lime juice.

After the chocolate has mostly melted, stir in the vanilla extract. Continue to stir until the chocolate is completely melted and the mixture is smooth and shiny. Pour into a prepared 8 x 8 inch pan. Let the fudge set at room temperature (covered) for at least four hours.

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. To be fair, there are lots of fancier key lime pie recipes out there.

The main difference is that it requires more aromatic Key lime juice to make the famous pie sing. It is worth the elbow grease to get that authentic floral Key lime flavor—unless you can't find Key limes. Then swap them out for whatever you see at the grocery store and dig in.

(Some residents of the Florida Keys and true Key lime pie aficionados will only use Key limes from the Keys.) If you can't find them anywhere, however, you can substitute a combination of regular fresh lime juice and fresh lemon juice in equal proportions.

Rather, the key to perfecting the Publix key lime pie is a simple ingredient added to the graham cracker crust. It's not the graham crackers themselves that make the crust special, but rather the unique addition of crushed toasted almonds.

key lime pie, an American dessert that consists of a graham-cracker or pastry crust, a yellow custard (primarily egg yolks, sweetened condensed milk, and key lime juice), and a topping of either whipped cream or meringue. The sweet and tart pie reportedly originated in Key West, Florida, in the late 19th century.

The most pivotal part of the pie is the filling. The “sweet spot” between the tart key lime, and the creamy condensed milk is crucial for the pie's quality. Here at Teak we understand that balancing these two ingredients is an art and take this concoction seriously. Our guests love our Killer Key Lime Pie.

Is evaporated milk or condensed milk better for fudge? ›

Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

As it turns out, undercooking and overcooking can both cause weeping meringue and unwanted moisture on top of your pie (aka beading). Overcooking meringue causes those little sugary drops of moisture on top of baked meringues.

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.

Unless you live in the Florida Keys, key limes are near impossible to find. Furthermore, they're so tiny that you'd need to juice at least twenty of them for this recipe. No thank you! Ordinary limes make an exceptional Key lime pie, and they are a much better alternative to bracingly tart bottled Key lime juice.

Bottled lime juice: Pasteurized and lacking in oomph, bottled juice is usually best avoided. In a pinch, however, a good choice would be Santa Cruz Organic Pure Lime Juice, which is 100 percent, undiluted lime juice.

In terms of taste, key limes have a higher acidity, making them a little more tart than what we consider "regular limes." This makes them ideal for pairing with sweeter ingredients, hence the ever-popular Key lime pie.

Key limes have a flavor that is different from regular limes. They are more acidic and have a more intense, tangy taste – more “lime-y,” if you will. Some people describe the flavor of key limes as slightly sweet with a hint of bitterness. They also have a floral aroma that is more noticeable than regular limes.