Gluten-Free Key Lime Pie
**Always remember to check the labels on anything you add to your recipes! **
Servings: 8
Ingredients
For the Crust:
- 1 ½ cups gluten-free graham cracker crumbs (about 1 sleeve, crushed)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Filling:
- 3 egg yolks (if you don’t have eggs you can substitute with aquafaba, chia seeds, banana, applesauce or even yogurt!)
- 1 can (14 oz) sweetened condensed milk
- ½ cup key lime juice (fresh or bottled)
- 1 tsp lime zest
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Extra lime zest for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Make the crust: In a bowl, mix the gluten-free graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into a 9-inch pie pan. Bake for 8-10 minutes, then let it cool.
- Make the filling: In a mixing bowl, whisk egg yolks until smooth. Add sweetened condensed milk, key lime juice, and lime zest. Mix until fully combined.
- Bake the pie: Pour the filling into the cooled crust and bake for 15 minutes, or until just set. The center should be slightly jiggly.
- Cool & chill: Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 3 hours (or overnight for best results).
- Make the whipped topping: Beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Serve: Spread or pipe the whipped cream on top, garnish with lime zest, and enjoy