This gorgeous and unbelievably delicious gluten-free dessert is a real show stopper! It's creamy, luscious and a perfect balance of sweet and tart.No one needs to know how easy it is to make!
Key Lime Pie
The perfect balance of tart and sweet.... each bite is heavenly.
This is the most delicious Gluten-Free Key Lime Pie!
It’s creamy, luscious and the perfect balance of sweet and tart!
And… it’s beyond easy to make!
Several years ago as we were planning our Easter menu we decided we wanted something special for dessert and had our heart set on a key lime pie.
The only thing was none of us (my mom, my sister in law, or myself) had ever made one.
So we turned to a friend of my sister-in-law, who also happens to be a personal chef and baker extraordinaire, and she made us this gorgeous and unbelievably delicious gluten-free key lime pie.
Each bite was pure heaven.
Creamy, luscious and the perfect balance of sweet & tart… a real treat!
Luckily for all of us, Nicki shared her recipe with us.
Here’s what you’ll need, 10 real food ingredients…. gluten-free graham crackers, sugar, cinnamon, nutmeg, unsalted butter, sweetened condensed milk, limes for both juice and zest, egg yolks, heavy whipping cream and vanilla.
And it is crazy easy to make!
The graham cracker crust is made with graham cracker crumbs (we put Schar graham crackers in a food processor to make them), 1/4 cup sugar, unsalted butter plus a touch of cinnamon and nutmeg for some extra flavor– you can’t taste them per se, they give some depth to the graham cracker crust).
You mix it all together and drop it into the pie pan, then press down to form the crust.
Then bake for just 5 minutes to set and slightly brown.
Meanwhile you whip up the filling.
The filling is sweetened condensed milk, lime zest, lime juice and 4 egg yolks.
If you can find them, key limes are great! But as they can be challenging to find and not always available, regular Persian limes work wonderfully!
You just whisk together the egg yolks, lime juice and zest.
Then whisk in the condensed milk.
Pour the filling into the cooled pie crust and bake for 15 minutes.
It really couldn’t be easier or quicker!
Pro tip… I always find it helpful to bake pies by putting the pie pan on a baking sheet. That way it is easier to remove from the oven without ruining the pie… who hear hasn’t stuck an oven mitt into the edge of a pie before?
Let cool in the refrigerator. Even cool overnight. Then whip up some whip cream and decorate however you like!
This whip cream is just heavy whipping cream, sugar and vanilla and while I am not usually the biggest whip cream fan, I love this one!
There’s not much healthy about it, it is awfully yummy!
And have fun decorating the pie!
You can either cover the entire pie with whipped cream or fill a decorating bag (a disposable one works too!) with the whipped cream and then squeeze the whipped cream out of the bag into swirls as above or below.
And I don’t know about you, but one of the reasons I love baking, even if the ingredients aren’t the healthiest, is so we know what the ingredients are, can use organic ingredients where possible and so we know that the ingredients and baking process are really gluten-free.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...