This article provides all sorts of information about the different variety of limes, when and where they are grown and how they differ, all of which was quite fascinating to me!
But here’s my non-expert summary — Key Limes (not always from the Keys) are smaller and have a distinctive flavor compared to Persian Limes (the ones we usually see in the grocery store).
If you can’t taste the difference, on notable difference is that they will take longer to juice.
On the advice of Nikki ( the recipe creator here), we have used both types to make this pie and to our non-expert palate, they both work great in this pie!
That said, I would love to taste two pies — one made with Key limes and one with Persian limes, side by side and see if we can taste the difference!
So let’s make this Gluten-Free Key Lime Pie!
It is crazy easy to make!
Let’s start with the graham cracker crust.
It is made with:
graham cracker crumbs (we used Schar graham crackers pulsed in a food processor to make them)
1/4 cup sugar
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, using your hands to create a rim if desired.
Then bake for just 5 minutes to set and slightly brown.
Then let cool.
While the crust bakes, start the filling.
The filling is:
sweetened condensed milk (I have used condensed coconut milk as well)
and 4 egg yolks (save the whites for an omelette!)
And again, 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.
There’s not much healthy about it, it is over the top yummy!
In fact, I am not usually the biggest whip cream fan, but I love this one!
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.
So whether you’re looking for a special treat for Easter, Mother’s Day or some other celebration, or just want to try the Best Key Lime Pie, I hope you love it as much as we do!
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 ...