Gluten Free Key Lime Pie
User Reviews
5.0
84 reviews
Excellent
Gluten Free Key Lime Pie
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The best gluten-free key lime pie with a homemade buttery graham cracker crust and creamy tart and sweet filling made from limes, Greek yogurt, and low-fat cream cheese. The perfect healthy summer treat!
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Ingredients
The Crust:
- 2 cups Graham cracker crumbs gluten-free or regular (about 12 - 14 full crackers)
- ¼ cup sugar coconut or granulated
- 6 tablespoon unsalted butter melted
The Filling:
- 4 oz cream cheese softened at room temperature
- 3 egg yolks
- 14 ounce can sweetened condensed milk
- ¾ cup plain 0% Greek yogurt I used Chobani
- ⅔ cup freshly squeezed lime juice around 5 - 7 limes
- 1 tablespoon lime zest about 2 limes
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Instructions
Make the Crust:
- Preheat oven to 350°F. Add graham crackers to a plastic bag and pound with a rolling pin until they are crumbs. You can also use a food processor and pulse until they are crumbs.
- In a large mixing bowl, combine the graham cracker crumbs, salt, coconut sugar, and melted butter. Add mixture to a 9-inch pie dish and firmly press it down into an even layer across the bottom and sides of the dish. The crust should be at least ¼-inch thick. Tip: use the flat bottom of a measuring cup or glass to press crust.
- Bake for 10 minutes, remove from oven and then let cool for 20 - 30 minutes.
Make the Pie:
- While the crust cools, add cream cheese to a large mixing bowl and beat with a handheld electric mixer until smooth.
- Add egg yolks, condensed milk, Greek yogurt, lime juice, and lime zest. On the lowest setting, mix again until smooth for 30 - 60 seconds.
- Pour the mixture into the graham cracker crust and use a spatula to make the top smooth. Bake for 26 - 30 minutes, until the filling has a few bubbles and is just set - it should jiggle but should not be “wet.”
- Remove from oven, let the pie cool at room temperature for 30 minutes, then place it into the refrigerator to chill for at least 3 hours or overnight, if possible.
- Top the cooled pie with whipped cream, lime slices, and a little zest. Enjoy!
Notes
- Graham Crackers: Can use gluten-free or regular (if you are not gluten-free).
- Cream Cheese: I used regular cream cheese, but reduced-fat should work too.
- Greek Yogurt: I used plain 0% Chobani Greek yogurt, but 2% or 5% should work too.
- Storing: Store leftovers by covering the original baking dish with aluminum foil or plastic wrap. Store in the refrigerator for up to 3 – 4 days.
- Freezing: Freeze the entire key lime pie or individual slices. Just wrap in plastic wrap (must be airtight) and freeze for up to 1 month.
Nutrition Information
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Calories
295kcal
(15%)
Carbohydrates
36g
(12%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
86mg
(29%)
Sodium
173mg
(7%)
Potassium
206mg
(6%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
466IU
(9%)
Vitamin C
5mg
(6%)
Calcium
142mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 173mg | 7% |
| Potassium | 206mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 466IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 142mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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