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Gluten-Free Key Lime Pie Recipe

Gluten-Free Key Lime Pie
  • Prep time: 15 Minutes
  • Cook time: 30 Minutes
  • Total time: 45 Minutes
  • Serves: 8

Ingredients

Pie Crust

Filling

  • 4 egg yolks, lightly beaten
  • 395 g (13.9 oz) can sweetened condensed milk
  • 1 cup heavy cream
  • 1/2 cup lime juice
  • 1 tsp lime zest

Instructions

  1. Preheat an oven to 170°C (340°F).
  2. Whisk together the eggs, sweetened condensed milk, lime zest, heavy cream, and lime juice until smooth.
  3. Pour the mixture into the pie crust and bake for 30 minutes or until set.
  4. Allow to cool completely. This is best done in a fridge.
  5. Serve & Enjoy.

Recipe Tips

  • This gluten-free key lime pie works excellent with either the coconut or almond pie crust. I have tried both, and I would lean towards using the almond crust for this pie.
  • For the best results, I recommend using fresh lime juice, but if you’re unable to get your hands on some, then bottled will work just fine.
  • The pie filling will continue to cook for a while after being removed from the oven. So, don’t stress too much if it looks slightly runny when you pull it out of the oven.
  • If you don’t have enough time, then you can always buy a pre-made gluten-free pie crust. These can be difficult to find, but a specialty gluten-free shop should stock them.
  • Heavy cream is also known as thickened cream in Australia or double cream in the United Kingdom.

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