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Description
A tangy and sweet gluten-free key lime pie recipe.
Ingredients
Scale
- 1 ½ cups gluten-free graham cracker crumbs (or almond flour)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
- 14 oz can sweetened condensed milk
- ½ cup fresh key lime juice (about 8–10 key limes)
- 4 large egg yolks
- Whipped cream (optional)
- Key lime zest or thin slices (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
- In a medium bowl, combine the gluten-free graham cracker crumbs (or almond flour) and granulated sugar. Pour in the melted butter and mix well until crumbs are moistened. Press the mixture firmly and evenly into the bottom and up the sides of the prepared pie dish. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly.
- In a large bowl, whisk together the sweetened condensed milk, key lime juice, and egg yolks until smooth and well combined. The mixture will thicken slightly as you whisk.
- Pour the key lime filling into the pre-baked and cooled crust.
- Bake the pie for 15-20 minutes, or until the center is just set but still slightly wobbly. Avoid over-baking.
- Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
- Before serving, garnish with whipped cream, key lime zest, or thin key lime slices, if desired. Slice and enjoy.
Notes
- For a dairy-free option, use dairy-free condensed milk and whipped cream.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg