I love making key lime pie. I've made it a few times this summer with this very simple and delicious recipe:
- 1 Container Cool Whip
- 1 Can Sweetened Condensed Milk
- 1/2 (or 1/3) C. Lime Juice
- 1 Graham Cracker Crust
Mix first 3 ingredients, pour into crust and refrigerate at least a few hours before eating.
The first time I made it, I used 1/2 C. lime juice (following the original recipe). I found it a bit too acidic, so I lowered the amount to 1/3 C. the next time and I enjoyed it much better. The first pie's crust got a little too wet after a few days of being refrigerated, but the second pie's crust didn't really get moist at all. I would like the crust to be somewhere in between, but I would like to maintain the amount of lime juice at 1/3 C.
Is there someway I can control how moist the crust gets over a few days of being in the fridge without changing the ingredient amounts/proportions or the fridge's temperature? For instance, something I can do before I pour the mixture into the crust or the temperature of the ingredients?
Best Answer
You can add some baking soda to the original recipe (1/2 c. juice or slightly less). Baking soda is alkaline (or a base if you're a chemist). It will neutralize the acid (source of tartness sensation). THOROUGHLY stir in less than 1/8 teaspoon at a time until the tartness is reduced to the level you wish. Be careful as too much will remove all the tartness and therefore the taste sensation the lime juice adds.