Gluten-Free Key Lime Pie

Topped with homemade whipped cream and tart lime slices, this gluten-free Key lime pie is a quick and easy dessert with Florida vibes.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 459 Calories

Ingredients

• 1 tablespoon white sugar
• ¼ cup white sugar
• 1 (14 ounce) can sweetened condensed milk
• ½ cup heavy cream
• ½ cup key lime juice
• ½ cup unsalted butter, melted
• 3 large egg yolks
• 2 cups gluten-free graham cracker crumbs
• 1 medium Key lime, sliced

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

Bake in the preheated oven for 10 minutes. Remove from oven and allow to cool; leave oven on.

Step 4

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.

Step 5

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.

Step 6

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.