I found a great "Frozen Key Lime Pie" Recipe, just made it last night according to all directions. First off, the recipe called for 6 egg yolks at "room temperature"-- I had them out for about an hour without cracking them, then got nervous and put them back in the fridge until I was ready to use them. While beating the eggs and sugar I felt very uncomfortable knowing that in the end the pie would be assembled (without having cooked the eggs) and then becoming frozen after about 10 hours in the freezer.
It looks great but I'm afraid to even taste it. After reading other no-bake pie recipes it didn't seem to matter much. Other recipes such as frosting with uncooked egg whites are something that I never considered due to the salmonella risk.
Should I throw this one away and start over? Would it change the texture of the pie if I were to bake the pie for 15 minutes on 325-350 and then freeze for 8-10 hours? Would I need to let the pie completely cool before freezing? I know that certain recipes are tricky and I'd like to make sure I get it right.
I appreciate any advice:) and tips
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