The Best Gluten Free Key Lime Pie
Creamy, luscious, and the perfect amount of tartness! This is the best gluten free key lime pie ever! It has a thick and crunchy homemade gf graham cracker crust that compliments the smooth filling to make for one amazing piece of pie :)
Ingredients
CRUST:
- 2 cups (170 g) homemade gluten free graham crackers (or one 5.6-ounce box of store bought gluten free graham crackers)
- 2 tbsp granulated sugar
- 3 tbsp butter, melted
FILLING:
- 1 14-ounce can sweetened condensed milk
- 4 large egg yolks
- ½ cup (150 ml) key lime juice, fresh or bottled (can substitute regular Persian lime juice)
TOPPING:
- 1 cups(240 ml) heavy whipping cream
- ¼ cup powdered sugar
- 1 tbsp vanilla extract
Instructions
FOR THE CRUST:
- In the bowl of a food processor, crush the graham crackers until coarse crumbs (or in a ziploc bag using a rolling pin). Place in another bowl and add melted butter and sugar. Stir to combine and press into bottom and up sides of 8-inch pie plate.
- Bake in a preheated 350 degree oven for 10 minutes. Remove and cool on wire rack until filling is ready.
FOR THE FILLING:
- In medium bowl, add egg yolks, sweetened condensed milk, and Key lime juice and whisk to combine.
- Pour into pie crust and bake for another 15 minutes.
- Remove from oven and cool on wire rack for about 1/2 hour. Chill, uncovered, at least eight hours.
FOR THE TOPPING:
- In bowl of stand mixer (or hand held mixer), whip cream on medium speed and slowly add powdered sugar and vanilla. Increase speed to high and whip until stiff peaks form. Dollop on top of pie, or fill into pastry bag fitted with large open star tip and pipe onto top of pie.
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!