GLUTEN FREE KEY LIME PIE
adapted from Nellie & Joe's Key Lime Juice
yields 1 9” pie (6 to 8 generous servings)
230 g / 2c c Gluten Free Graham Crackers (or substitute regular grahams, if not following a Gluten Free lifestyle)
56 g / 4 Tbl Granulated Sugar
112 g / 8Tbl/ 1 stick Unsalted Butter, melted
3 egg yolks
1 14oz can Sweetened Condensed Milk
122g / 1/2 c Key Lime Juice (such as Nellie & Joe's)
1/2 c Whipped Cream
1 Tbl / 15 g Granulated Sugar
Key Limes, thinly sliced
- To make the crust: Preheat the oven to 350 F. Crush the graham crackers, either in a food processor or in a zip top bag with a rolling pin. Mix together the crumbs, granulated sugar & unsalted butter until combined. Press the crust into the bottom & up the sides of a 9” pie pan. Bake for 10 minutes. Remove from the oven (but don’t turn it off) and allow the crust to cool completely.
- To make the filling: In a large bowl, whisk the egg yolks with the sweetened condensed milk. Stir in the key lime juice, taking care not to stir too much & create bubbles. Pour into the pre-baked crust. Bake the pie at 350 F for 15 minutes. Remove from the oven and allow to cool completely. Refrigerate until ready to decorate & serve.
- To make the decoration: Just before serving, vigorously whisk the whipped cream with the sugar until the cream forms medium stiff peaks. Place the whipped cream into a piping bag fitted with a large star tip. Pipe whipped cream around the edges of the pie. Decorate by adding a few very thin key lime slices (remove the seeds first). Serve immediately. Store any leftovers in the refrigerator for up to 3 days.