After I managed to recover from the bliss that was the Keto Sweetened Condensed Milk, I set about making Key Lime Pie. I followed the recipe from the bottle of lime juice (AKA what’s supposed to happen):
3 egg yolks
1/2 cup key lime juice
One 14 ounce can of sweetened condensed milk*
Combine all three ingredients, pour into pie plate, bake at 350 F for 15 minutes.
Let cool for 10 min before serving
*Here’s the thing, I measured out 14 fluid ounces of the keto condensed milk, not realizing that commercial sweetened condensed milk is 14 ounces by weight, not by volume. Oops.
Volumetrically, a can of sweetened condensed milk appears to be about 11 ounces, so that’s the amount I should have used.
Here’s what actually happened:
3 egg yolks,
1/2 cup key lime juice
14 ounces (by volume) keto sweetened condensed milk.
Ingredients were combined and baked as ordered. At 15 min, it wasn’t done, so I added another 5. After it cooled, it was still pretty wobbly, so I placed it in the fridge.
For next time:
I’ll make sure to only use 11 volumetric ounces of KSCM, plan on cooking a bit longer, and I’m also considering baking it in custard cups, since I’m not using a crust.