Gluten Free Key Lime Pie
Gluten Free Key Lime Pie
Cook Time
40 mins
Servings: 12 people
Pie Crust
  • cups plain sweet gluten free biscuits, crushed into crumbs (I used Organ Outback Animal vanilla cookies)
  • 75 g unsalted butter, melted
  • 3 tablespoons sugar
Pie Filling
  • 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)
Pie Crust
  1. Preheat oven to 180°C and lightly grease a 9-inch pie dish.
  2. 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.

Pie Filling
  1. In a bowl, whisk together the egg yolks and lime zest until well mixed, approximately 1 minute.
  2. Add the condensed milk and then the lime juice, whisking well after each addition. Then pour filling into the pie crust.
  3. 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.