Ok chowhounders, maybe you can figure this out. I make a key lime pie with sweetened condensed milk, 3 eggs and 1/2 cup of lime juice.
This is the recipe:
KEY LIME PIE
1 EA 9” graham cracker pie shell
1 EA 14 oz. can sweetened condensed milk
3 EA egg yokes (whites not used)
½ cup key lime juice (I use Nellie & Joes brand)
Preheat oven to 350 degrees F
Combine milk, eggs and lime juice.
Blend until smooth
Pour filling into pie shell and bake for 15 minutes.
Let cool on a baking rack for at least 10 minutes before refrigerating.
Just before serving, top with whipped cream.
I have tried experimenting with different juices. I used persian lime juice and lemon juice and it worked fine. I liked the key lime juice better but the pie worked just as the original did.
I tried strawberry nectar and the pie didn't set. I figured, well, it has to be citrus juice so I tried ruby red grapefruit juice. It didn't set. It stayed liquid. The grapefruit juice is 100% grapefruit juice.... no cocktails or 30% juice or anything like that.
Does anybody have any theories as to why the pie didn't set?