I am wondering if you could use a key lime pie filling as a cake filling. I have never had key lime pie so not quite sure of the consistency. Please let me know how you think this would work. I know I could pipe some buttercream around the edges to hold it in. What is your opinion??
Thanks
Jenn

It will be soft..like a mousse....

Do you think it will make the cake too moist?
Thanks
Jenn

As soft as pudding would make it.

Debbi

How about mixing some of the pie filling with some buttercream, to thicken it up a bit? ..and of course, you would still need to put a dam around the edge.

i always make my keylime pie myself and after refridgerating, it has the consistency of... well it doesn't run and you can cut it. here is the recipe

2 14 oz. cans sweetened condensed milk
1/2 C. fresh lime juice
1/4 C. fresh lemon juice
1 1/2 t. grated lime zest
1/4 t. green food coloring
9-inch graham cracker crust
Sweetened whipped cream

Preheat oven to 350°F.

In medium bowl, combine milk, juices, zest and food coloring. Mix just until ingredients are well blended; don't overmix. Pour into prepared pie crust.

Bake for 5 minutes. Refrigerate at least 2 hours. Top with whipped cream.

it is a pain to get the 1 1/2 teaspoon grated lime zest. I saw on foodnetwork, that someone peeled a lime and grindet it in a food grinder. Great tip!

but still make a dam with icing around the first layer, pour the pie filling in it and refridgerate it. after it is cooled, put the second layer on it. that's how I do it with my "german pudding" filled cakes. works great. I also use a "torte ring". its a metal ring, which i can adjust and put around a cake to fill it with ever I want without it running down the sides until its cooled or "hardent"

When I do my fillings, I put buttercream icing on the top and bottom layers that will come in contact with the cake first so that it won't soak in.

You can do the same with jams...a thin layer then put your mousse on..

Thanks for all of your replies my only other question is the recipe i have uses eggs so I would have to cook it first right i don't want anyone getting sick at my dads wedding! I guess I could just put it in the oven for about 10 mins and then spread it on to the cake? Thanks for all the tips!!!!