While the limes were still cheap I decided to bake this Gluten Free Key Lime Pie. It’s a recipe I’ve made before but I made it again for my brother in law’s birthday and it’s too awesome not to share with you all!
It’s a great dessert. It verges on the texture of a cheesecake with a lovely tart flavour and such a great chewy pie crust made of cookie crumbs. The recipe is so simple to make. You’re guaranteed to love it! If you prefer a more traditional pie you might like my Strawberry Rhubarb Pie or Maple Pecan Pie.
Thanks for stopping by,
The Naughty Dietitian
P.S. As you might have noticed, my cookie crumb pie crust didn’t travel right up the sides of the dish. I ran out of cookies. Rest assured I fixed it in the recipe below.
- 1¾ cups plain sweet gluten free biscuits, crushed into crumbs (I used Organ Outback Animal vanilla cookies)
- 75 g unsalted butter, melted
- 3 tablespoons sugar
- 7 large egg yolks
- 4 teaspoons finely grated limes
- 2 cans (790g) sweetened condensed milk
- 1 cup fresh lime juice strained (approximately 4 regular sized limes)
Preheat oven to 180°C and lightly grease a 9-inch pie dish.
In a bowl, combine the cookie crumbs, melted butter and sugar and stir until the crumbs are well moistened. Pat the mixture firmly into the bottom and all the way up the sides of the pan dish. Bake until the crust is firm, about 12 minutes.
In a bowl, whisk together the egg yolks and lime zest until well mixed, approximately 1 minute.
Add the condensed milk and then the lime juice, whisking well after each addition. Then pour filling into the pie crust.
Bake until the filling is firm in the centre, 20-24 minutes. Then transfer to a wire rack and let cool completely before refrigerating for 2-3 hours until cold and firm. Serve with a scoop of ice cream or cream as desired.