Gluten Free Key Lime Pie

From Mike Ploski, PT, ACT, OCS

Anyone with Celiac disease, or gluten sensitivities will tell you, it can be a challenge finding good gluten-free desserts. Even though grocery stores and restaurants have gotten much better at offering gluten-free options, the best are usually homemade. But I’m not one to spend a lot of time in the kitchen, especially in the summer. Here is a quick and easy gluten-free recipe for one of my favorite summertime treats, Key Lime Pie.

Key Lime Pie is best with a graham cracker crust. I haven’t been able to find gluten-free crusts in Indy, so I make my own. Here’s what you need:

  • 2 cups gluten-free graham crackers
  • ½ cup soft unsalted butter
  • 2 Tbsp sugar

Crush crackers in a ziplock bag. Mix crumbs, butter, and sugar in a bowl, and pour in a 9-inch pie plate. Press into the pan with your fingers, and chill in the refrigerator until firm (or wrap and freeze).

The filling is even easier! Here’s what you need:

  • 14-oz can sweetened condensed milk
  • 3 egg yolks
  • ½ cup fresh squeezed lime juice (I usually just use regular limes)
  • 2 teaspoons grated lime juice

Preheat oven to 375. Combine the ingredients in a mixing bowl, and beat until smooth. Pour filling into the prepared crust, and bake ~ 10 minutes. Allow to cool completely, then refrigerate ~ 3 hours. Garnish with whipping cream and a slice of lime. Easy peasy!

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