Key lime pie is one of my most requested summer desserts. The sweet-tart pie is served cold and is always very refreshing on a hot day. It also happens to pair exceptionally well with any fresh berries that you may have lying around the kitchen, so you can easily incorporate your favorite in-season fruits to the presentation. This Gluten Free Key Lime Pie features a gluten free crust and a classic key lime pie filling.
The crust uses a gluten free all purpose flour blend, which is now widely available and makes gluten free baking so much more accessible than it was just a few years ago. The recipe is a no-roll crust that uses melted butter, not butter that is cut into the dry ingredients. This style of crust works particularly well with gluten free flour, which can handle a lot of handling because it doesn’t get tough as you work with it. With this recipe, you can have the crust ready to go into the oven in minutes. I’m sharing the recipe for my Gluten Free Pie Crust over on the Craftsy blog (it’s free!!), so head over there to get all the details.
The filling is a straightforward key lime filling. It is briefly baked after being poured into the pie crust to help it set firmly and quickly. If you don’t have key limes, you can substitute regular limes. The filling is tart, tangy and creamy – just the way you want a key lime pie to be. The crust holds up really well to this filling and remains crisp even after the pie has been refrigerated. While I usually like graham cracker crusts with key lime pies, they definitely don’t hold up as well as this one does. The pie can be eaten as soon as it has chilled and will last for a couple of days in the fridge.
Gluten Free Key Lime Pie
1 9-inch Gluten Free Pastry Crust (link to recipe), unbaked
1 can (14-oz) sweetened condensed milk
4 large egg yolks
1/2 cup key lime juice
2 tsp lime zest
Preheat oven to 375F.
Press pie dough into plate and bake for 20-25 minutes, until set. Allow to cool to room temperature.
Reduce oven heat to 300F.
In a large bowl, whisk together sweetened condensed milk, egg, lime juice and lime zest until mixture is smooth. Pour into prepared crust.
Bake for 15-20 minutes, until filling is just set and moves only slightly when you gently jiggle the pan.
Cool to room temperature than chill in the refrigerator before slicing.
Top with whipped cream to serve.
What do you think?