A classic key lime pie recipe made gluten-free. This creamy lime pie has extra lime flavor thanks to extra citrus zest. Top with piped whipped cream and lime slices for a lovely presentation.
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Chill Time 5 hourshrs
Total Time 50 minutesmins
Servings: 8
Calories: 398kcal
Ingredients
Gluten-Free Graham Cracker Crust (double for a deep dish pie plate)
Key Lime Filling (double for a deep dish pie plate)
5egg yolks
14ouncessweetened condensed milkone can or 1 ¼ cups
⅔cupkey lime juice
1Tablespoonlime zest
1key limecut into thin slices for decoration
2cupswhipped creamoptional - see notes
Instructions
Gluten-Free Graham Cracker Crust
Preheat oven to 350 F degrees.
In a mixing bowl, whisk the graham cracker crumbs with the brown sugar and salt. Add the melted butter and stir until the crumbs are evenly moistened.
Press the crumbs evenly over the bottom and up the side of the pie pan. Use the bottom of a small cup to press the crust down and move it into the sides.
Bake the crust for about 10 minutes, until just set. Let cool completely. Reduce oven temperature to 325 F degrees.
Key Lime Filling
Add the egg yolks to a mixing bowl. Using a stand mixer or a handheld mixer, whisk on high until the yolks are pale and thickened. About 4 to 5 minutes.
Add the lime juice and zest and condensed milk. Beat for another 3 to 4 minutes until fluffy.
Pour the custard into the crust. Bake at 325 F degrees for 15 to 20 minutes or until just set. Let cool completely on a wire rack. Transfer to the refrigerator and chill for 5 hours or overnight.
Pipe on the whipped cream, or spread it over the top of the pie, and decorate with slices of lime.
Notes
Place whole crackers in a food processor and pulse until broken up. Or place in a zip-loc bag and crush with a rolling pin.
A premade gluten-free crust can be used in place of the homemade one.
Whipped Cream Topping:Add 1 cup heavy cream to a mixing bowl and beat with an electric mixer for 1 minute. Slowly add ¼ cup powdered sugar and ½ teaspoon vanilla extract and continue beating until stiff peaks form. Spread or pipe the whipped cream on top of the cooled pie.