Gluten Free Key Lime Pie Recipes
GLUTEN-FREE KEY LIME PIE
Quick, easy, tasty, and gluten-free Key lime pie!
Provided by Rick Kleinhans (kokodiablo)
Time 4h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix graham cracker crumbs, melted butter, and sugar for crust in a bowl until combined. Press into the bottom of a 9-inch pie pan.
- Bake in the preheated oven for 10 minutes. Remove from oven and allow to cool; leave oven on.
- Whisk condensed milk and egg yolks together in a large bowl until combined. Gently stir in Key lime juice, being careful not to overstir and create bubbles. Pour into the cooled crust.
- Return pie to the oven and bake until the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 15 minutes. Remove from the oven and set on a wire rack. Allow to cool at room temperature for about 1 hour. Refrigerate until completely chilled, at least 2 hours.
- Just before serving, beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until medium peaks form. Dollop cream on top of the chilled pie and garnish with lime slices.
Nutrition Facts : Calories 458.9 calories, Carbohydrate 51.5 g, Cholesterol 144.4 mg, Fat 27.2 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 16.5 g, Sodium 221.7 mg, Sugar 34.9 g
GLUTEN FREE KEY LIME PIE
A great gluten free dessert, fresh and fruity, perfect for summer or after a large meal. Prepare in advance and jazz up with candied fruit and cream just before serving.
Provided by easytiger-gb
Time 1h
Yield Serves 8
Number Of Ingredients 0
Steps:
- For the base: melt the butter and add 150g crushed biscuits. Press into a greased 10" flan dish with a spoon. Leave in the fridge to set (around 20 minutes).
- For the filling. Whisk the condensed milk, 200ml of cream and lime juice and zest and whisk until thick and creamy. Pour over the biscuit base. Leave in the fridge to set (around 30 minutes).
- Whisk the cream and pipe or pour over the lime topping. Use the fruit or decorations to finish. Leave in the fridge until ready to serve.
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- Prepare Gluten-Free Graham Cracker Crust. Reduce oven temperature to 325°F. Remove 1/2 tsp. zest and squeeze 1/2 cup juice from limes.
- For filling, in a medium bowl combine egg yolks, sweetened condensed milk, and lime zest. Whisk in lime juice until combined (mixture will thicken). Whisk in 1/2 cup of the cream and, if desired, the food coloring. Transfer filling to crust.
- Bake 35 minutes or until filling reaches 160°F. Cool on a wire rack 1 hour. Cover and chill 2 to 24 hours.
- Before serving, in a chilled bowl beat remaining 1 cup cream, the sugar, and vanilla with a mixer on medium to high until stiff peaks form (tips stand straight). Spoon or pipe onto pie. If desired, top with additional lime.
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From glutenfreepalate.com
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- Mix the gluten free graham cracker crumbs, melted butter, and granulated sugar together in a medium mixing bowl until combined.
- Press the crust mixture into the bottom and up the sides of a 9-inch or 10-inch pie dish. Use the bottom of a flat measuring cup to press the crust mixture down until it's compact. Bake for 8 minutes while you prepare your key lime pie filling.
- For the filling, using an electric mixer, mix the sweetened condensed milk, egg yolks, and key lime juice on medium speed until well combined.
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