Gluten-Free Key Lime Pie

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This gluten-free Key Lime Pie gives you all the tangy, creamy goodness without the gluten, making it a perfect dessert for sensitive tummies. Simple, delicious, and every bit as good as the classic.

Prep Time10

Cook Time30

Refrigeration3

Total Time3 40

Course: Dessert, Holidays, party food

Cuisine: American

Servings:

Calories: 334kcal

Equipment

Ingredients

Cookie Crust

225 grams Gluten-free Graham cracker or Digestive biscuits finely crushed
60 grams Sugar
100 grams Unsalted butter melted

Lime Filling

8 Egg yolks keep the whites for Pavlova, Meringues or Macarons
1-2 tbsp Lime zest, to taste around 4 limes
1 cup Lime juice approx 6 Key limes, or Tahitian Limes in Australia
790 grams Condensed milk 2 cans

Metric - US Customary

Instructions

Cookie Crust

Preheat oven to 180℃ or 350℉ and place your ungreased tart pan on a baking sheet.
In a small mixing bowl, combine the biscuit crumbs and sugar, then mix through the hot melted butter.
Tip mixture into tart pan and use the back of a metal spoon to evenly spread the mixture, pressing it down to compress it. Using your hands also helps to push the mixture into the tart pan, as you can really get into the edges with your fingertips.
Bake for 10 minutes, then remove from the oven.

Lime Filling

Beat the egg yolks and lime zest with a handheld electric mixer until light and thick.
Add the condensed milk and beat for another 5 minutes.
Add the lime juice and mix until fully incorporated, then pour into the baked cookie crust and bake for another 20 minutes. The centre will still have a slight wobble.
Allow pie to cool completely, before placing it in the fridge to chill.
If desired, top with a little Chantilly Cream

Notes

If you choose to top your Lime Pie with Meringue, try halving the filling ingredients. This will leave you enough space to pile on the meringue.

Nutrition