Gluten-free Key lime pie is so easy to adapt from classic Key lime pie recipes. This wildly popular pie originated in the Florida Keys in the mid-19th century. Fresh milk was scarce on the sun-baked tropical islands but when Borden's was granted a patent for canned milk - which required no refrigeration, Key Lime Pie was born.
Some versions of Key lime pie are meringue-topped. This version is easier to prepare and a dollop of whipped cream is a nice balance to the acidity of the filling.
This recipe for gluten-free Key lime pie is adapted from a recipe which appears in Maurice's Tropical Fruit Cook Book.
Prep Time: 30 minutes
Cook Time: 10 minutes
Chill for at least: 3 hours
Total Time: 3 hours, 40 minutes
Yield: 8 servings
- 1 gluten-free graham cracker pie crust - Get Recipe
- 1 14-ounce can sweetened condensed milk (Tip - for a lower fat version use non-fat sweetened condensed milk)
- 3 large egg yolks
- 1/2 cup Key lime juice (if you can't find key limes you can substitute Persian lime juice in this recipe but you will lose some of the authentic tart flavor of Key limes)
- 2 teaspoons grated lime zest
- Optional garnish: 1 cup of prepared whipped cream and 8 thin slices of lime
- Prepare 1 unbaked 9-inch gluten-free graham cracker crust
- Combine sweetened condensed milk, egg yolks, lime juice and lime zest in a large mixing bowl. Beat ingredients until smooth and thick.
- Pour filling into prepared pie crust and smooth top.
- Bake in preheated oven for about 10 minutes, until filling just begins to set.
- Cool completely on a rack and then refrigerate for about 3 hours. Garnish with a dollop of whipped cream and a slice of lime - optional.