Clear Lime Pie

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Introduction: Clear Lime Pie

Some time ago I came across a place that was making clear pumpkin pies for Thanksgiving. I really liked the uniqueness of how that looked so I figured I'd try my hand and making something similar. Due to my wife getting me into the Great British Baking Show on Netflix, I realized that this could be done by making a pie crust and then filling it with a clear gelatin filling that is flavored how ever you want. I chose to do lime/key lime because I like the flavor and lime juice and flavorings are pretty clear colored which won't make the pie a drastically different color.

Step 1: Making the Crust

There is nothing special about the crust I made and you can use any pie crust you would like for this. I used a slightly modified recipe from a cook book a got for a dollar or two from Salvation Army. That's a great way to get cook books if you want to try new things but don't want to pay a ton for new cook books. We have gotten lots of great recopies from cook books we got there.

For making a pie crust you first mix the salt and flour.

Then you add in the softened butter or shortening and cut it in with a pasty blender or a fork works pretty well. Pretty much you just want to break the butter up into tiny pieces.

Then you add the water little by little until the dough sticks together when lightly formed into a ball.

Now you just need to roll it out until it is an inch or two bigger then the pie pan you are using.

Crust:

  • 1 and 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/2 cup softened butter or shortening
  • 3-4 Tablespoons Water

Step 2: Forming the Crust

Getting the dough into the crust can be tricky but I learned a trick many years ago that has been really helpful for me. To easily transport the dough, you want to fold your dough in half and then in half again so that it is thicker and smaller. This makes it easier to move it. Then you just put it in the pie crust and unfold it. To clean up the edges, cut off the excess dough and form the edge however you like.

Warning: I poked the bottom of the dough with a fork so that it wouldn't puff up in the oven but I don't recommend this as it creates holes that the filling can leak through later. I would instead recommend filling the crust with uncooked beans so that they will hold the crust down when it cooks and you won't have holes in the bottom.

Step 3: Baking the Crust

You will want to bake the crust at 425 F for 18 to 20 minutes or until it becomes golden brown. Let the crust completely cool before adding the filling.

Step 4: The Filling

As I mentioned before, the filling is just flavored clear gelatin. To make this you will need to let the gelatin bloom in 1/2 cup room temp water for at least a minute.

While that is setting, you will heat up 2 cups of water and the sugar until all the sugar dissolves.

About the sugar. I used 2 cups of sugar to start with but I found it too sweet for my liking so I ended up adding more water and gelatin to reduce the sweetness. If you want it super sweet then use the 2 cups but if not then I would recommend only using a cup and a half.

When the sugar is dissolved, you should turn off the heat and then add the gelatin that you had started earlier.

When that dissolves, then you will add the remaining 2 cups of cold water. This will help cool it quicker.

The filling is now ready for the flavoring.

Filling:

  • 4 Cups water + 1/2 Cup water
  • 2 cups or 1 and 1/2 cups sugar (depends on how sweet you like it)
  • 4 Tablespoons (4 packets) unflavored gelatin
  • Flavoring (key lime extract or lime juice) or flavor of your choice

Step 5: Flavoring

  • If you don't want it lime flavored then you can make it any flavor you want. But if you want it to remain clear then make sure any extracts or juice you use for flavorings that are clear as well.

If your are interested in unique flavorings, check out Lorann Oils or other flavor extracts and look for any that are fairly clear in color. The flavor option or combinations are almost endless.

Update

I had some time this week and I got to play around with flavorings more. I found there are two different ways to flavor this to get a pretty good key lime flavor.

Recipe 1:

  • 1 Teaspoon key lime extract
  • 2 teaspoons citric acid

The extract gives you the lime flavoring while the citric acid gives you the tart/sour flavor. This version will give you the most glass like filling color but the flavor is only pretty close.

Recipe 2:

  • 3/4 cup key lime juice

If you want the more authentic key lime flavor and don't care if the filling is a little cloudy then this would be the better option for you.

Both options tasted good, the second one is just a little more authentic flavored than the first but the first gives you the better clarity of the filling.

Step 6: Filling the Pie

Now that the filling is made, it just needs to be poured into the pie shell and then refrigerated for at least 8 hours but it is best if you can leave it overnight.

Step 7: Enjoy!

Once the pie is cooled and set, then its time to cut a slice and enjoy.

Because key lime pie usually has sweetened condensed milk as an ingredient and this has no dairy in it at all, I recommend this topped with whipped cream to add some creaminess to it.

This tasted pretty good but I will warn you that the texture of the gelatin filling and the regular pie crust takes a little getting used to.

Step 8: Minis

I had some pie crust left over so I decided to make a little something extra. I put the pie crust into a cupcake tin and made little mini pies. These would be great to make anytime you want little bite sized pie pieces instead of full size pie slices.

Because these are smaller, the bake time for the crust was shorter and it didn't take as long for them to cool and set.

Pie Contest

First Prize in the
Pie Contest

3 People Made This Project!

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54 Discussions

0
custdy
custdy

7 months ago

Just wanted to add my 0.0002 cents -- do not use a tart pan with removable sides for this. My brain was flying by wire, and I thought I'd try this out in my tart pan (which holds up perfectly to ordinary pie filling). The gelatin almost immediately began to filter out through both the crust and the gap at the base of the pan. I was able to improvise a solution by quickly bundling the entire thing in cling wrap, but I'll definitely be better prepared next time. Very cool and tasty recipe!

0
lethalas
lethalas

1 year ago

"and this has no dairy in it at all" but there is butter?

0
Cantbliebthrers2derpzonhere
Cantbliebthrers2derpzonhere

Reply 9 months ago

I use vegetable shortening for my pie crusts. I actually never thought of using butter. Family tradition I guess :)

2
ShawnS60
ShawnS60

Reply 1 year ago

Check at Whole Foods—(Or Whole Paycheck we call it); there are a ton of non-dairy margarine options to try!
My favorite:

image.jpg
1
lethalas
lethalas

Reply 1 year ago

Cheers, they don't seem to be in Australia however we do have some other non-dairy options here. Becoming more aware of them since my partners son has severe allergic reactions to dairy, egg and tree nuts. Often looking for vegan options even though he eats meat ;)

0
ShawnS60
ShawnS60

Reply 1 year ago

Favorite: almond milk
I’ve never been a great milk fan, but this I could drink a cool cup of it, it’s delicios. Oat milk is new (at Starbucks But now Walmart has it), also very good, costs $1 more :-)
I gotta million of ‘em, dude!
Look at “Mozzarella Fellas” vegan options online, a restaurant in Winston Salem, NC
Their buffalo chicken wings made from cauliflower is the best I’ve had.
Middle Eastern: hummus, falafel, lentils all good.
Good luck! Allergies are tough for a kid, but if you watch Forks Over Knives, your child may think of him (or her)self as an environmentalist.

1
IJustLikeMakingThings
IJustLikeMakingThings

Reply 1 year ago

You are correct. I was referring to the filling that has no dairy in it. The butter in the crust doesn't really add any dairy flavoring to the pie. At least not as much dairy as a traditional Key Lime Pie.

0
netwjennie
netwjennie

9 months ago

Very cool and interesting, wish I got it before being so close to Xmas eve, but might try it for New Year. Thanks

0
IJustLikeMakingThings
IJustLikeMakingThings

Reply 1 year ago

Thank you. I'm glad you like it.

0
fred1896
fred1896

1 year ago

Thats flippin' cool dood I hope I get around to trying it :D

0
IJustLikeMakingThings
IJustLikeMakingThings

Reply 1 year ago

Thank you. Good luck if you get around to it. It's definitely quite unique.

0
sabu.dawdy
sabu.dawdy

1 year ago

Congratulations on being a finalist. Love your clear pie

0
sabu.dawdy
sabu.dawdy

Reply 1 year ago

Oh and love the mini idea too.

0
PattiH
PattiH

1 year ago

I’ve never seen a clear pie before. Yours looks amazing! I watch Game of Thrones and this made me think of “The Wall” and all the ice and snow up in The North of Westeros. I may have to make this to celebrate watching the last season!

0
ndjalva
ndjalva

1 year ago

This is great to mess with Parrot Head's.

2
ShawnS60
ShawnS60

1 year ago

I like the idea of the clear pie, too. The pie slices in this Instructables are very nice-looking. However, there does not seem to be a recipe of how to make a clear pie slice here. The author says several things, that extracts can change the color without adding enough tart to make it taste like "key lime pie", and that lime juice would work, but it makes the pie slice look cloudy. So there really is not a sentence that says: to make a beautiful slice of clear pie like in this photo, and that tastes like a good key lime pie, do the following:
My argument is just that this does not really include a recipe of how to make a good-tasting, clear, transparent pie slice like in the photo. Mostly it tells what doesn't work, good luck, try finding something that works--it does list several things to try and the author's thoughts on results of trying two or three things.
I would still like a recipe for the clear pie slice that tastes like key lime pie; I don't find it here. I wish you the best, though--you must be a good cook to describe this recipe in detail in order to help other people, and I wish to compliment you on that.

1
IJustLikeMakingThings
IJustLikeMakingThings

Reply 1 year ago

I just wanted to let you know that I had the time and have updated this to add two flavor recipes.

0
ShawnS60
ShawnS60

Reply 1 year ago

Nice, man!
Good happy eating to you.
I think a light-pink-colored strawberry would be awesome!