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Why won't my key lime pie recipe work with grapefruit juice?

tonka11_99 | Apr 29, 201009:24 PM

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:


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?

Thank you,

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