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Wed Dec 19, 2018, 01:35 PM

Substitution for sweentened condensed milk in key lime pies

I'm used to making key lime pie from store bought graham cracker crusts, sweetened condensed milk, egg yolks, and key lime juice but I need to cut the sugar.

I did my internet research and found ways to make sweetened condensed milk from scratch and from non-dairy alternatives. I also found some sources that made alternatives with Stevia or other non-sugar things.

But I want to lower the calorie level and use up what I have in the pantry. I have Splenda (original) and will be buying Splenda Sugar Blend for Baking for other stuff. I also have one can of sweetened condensed milk and one can of evaporated milk.

I found this page:

Evaporated vs. Condensed Milk
Because condensed milk contains sugar, it can not be substituted directly for evaporated milk. However, the other way around, you can substitute evaporated milk for sweetened condensed milk and add sugar. For each cup of condensed milk, use 5 fluid ounces of evaporated milk and of a cup of granulated sugar. Heat the evaporated milk and sugar together over medium heat until the sugar is dissolved completely. If your recipe says to warm the condensed milk, cool it to the desired temperature, otherwise cool to room temperature before proceeding.

I'm thinking I can use this as a guide and use Splenda Blend instead of the sugar. Or could I get away with just mixing the sweetened condensed and evaporated milks and cut the sugar in half?I do like my citrus pies tangy but with key lime, I think this might be too tangy.

Or since I need to make two pies (I'm also making meringue cookies and key lime pie is the best way I know to use up the egg yolks) I could experiment with the evaporated milk and Splenda for one, make the other the regular way and give away the higher calorie pie. Dithering here.

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Reply Substitution for sweentened condensed milk in key lime pies (Original post)
csziggy Dec 2018 OP
mercuryblues Dec 2018 #1
brush Dec 2018 #2
csziggy Dec 2018 #3
brush Dec 2018 #4
csziggy Dec 2018 #6
sinkingfeeling Dec 2018 #5
csziggy Dec 2018 #7

Response to csziggy (Original post)

Wed Dec 19, 2018, 01:45 PM

1. my rule of thumb

is to never give away or serve food to guests that I have never made before.

Keep the experimental one for yourself. Write down how you made it. After you try it and if it is good, make it for next year. If it isn't, you have all year to tweak the recipe for next year.

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Response to mercuryblues (Reply #1)

Wed Dec 19, 2018, 01:47 PM

2. How does the pie taste with the subbed ingredients?

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Response to brush (Reply #2)

Wed Dec 19, 2018, 01:56 PM

3. It tends to be a little tangy

When I am not making meringue cookies I usually make a meringue topping for it to add some sweetness. When I do make meringue cookies, I usually put a squirt of sweetened whipped cream on top of each slice of pie.

I think I will do as mercuryblues recommends - experiment with one pie, make the other like I usually do, and see how it works.

I'll also be making my own graham cracker crust for one pie for the first time. I found a recipe for graham cracker crust that doesn't add any sugar so the only sweetness comes from the honey in the graham crackers. I still have a premade crust in the freezer so I will use that one for the pie to give away and use the other one for my pie.

The advantage of making two separate ones is that the experimental version will be MUCH lower in calories (150 calories a slice rather than over 350) and I will be able to have a slice of it. I'm on a 1000-1200 calorie a day diet (lost 42 pounds in the last year) and need to stay on it for the next six months.

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Response to csziggy (Reply #3)

Wed Dec 19, 2018, 02:24 PM

4. Let us know how the two compare.

BTW, have you ever done anything with tofu pies?

In my stint as a newspaper food section designer we did a feature on chocolate pies using tofu, semi-sweet Hersey chocolate chips in a graham cracker crust. The tofu and melted chips go in the blender, then poured into the pie crust and refridgerated. It comes out as a chocolate pie, almost mousse-like, and it gets eaten up right away.

People are always surprised when I tell them it's tofu.

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Response to brush (Reply #4)

Wed Dec 19, 2018, 04:20 PM

6. I've never had tofu

Since I am a confirmed meat and dairy products eater. But that pie sounds good!

I've been avoiding desserts and satisfying my sweets cravings with home made low cal, high protein muffins for breakfast, and low cal, high protein smoothies that I concoct myself using lots of ice to make them look like more food.

I found this recipe for "The Ultimate Chocolate Fudge Pie" - https://chocolatecoveredkatie.com/2011/09/06/the-ultimate-chocolate-fudge-pie/ - that sounds a lot like what you describe. I've saved it and might try it later.

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Response to sinkingfeeling (Reply #5)

Wed Dec 19, 2018, 04:24 PM

7. No offense but gelatine does not belong in a key lime pie

And it's not something I keep around, ever.

Thanks for the links, though. I always like to see what real cooks do in the kitchen, even if I don't agree with them.

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