Gluten Free Key Lime Pie
User Reviews
5
Gluten Free Key Lime Pie
Description
The Gluten Free Key Lime Pie begins with a crust formed from gluten-free or regular graham cracker crumbs mixed with sugar and melted unsalted butter, baked until firm. The filling is prepared by beating room temperature cream cheese until smooth, then adding egg yolks, sweetened condensed milk, Greek yogurt, freshly squeezed lime juice, and lime zest, blending until smooth. This custard-like mixture is poured into the crust and baked to set.
The pie offers a crisp and slightly sweet crust paired with a creamy and tangy lime-flavored filling. The zest and juice provide fresh citrus notes, while the cream cheese and yogurt add richness and a slight tang.
This dessert is well-suited for serving chilled and can be stored refrigerated for several days. It also freezes well when wrapped airtight, allowing for easy make-ahead preparation or preservation of leftovers.
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 butter melted, unsalted
The Filling:
- 4 oz cream cheese softened at room temperature
- 3 egg yolk
- 14 ounce sweetened condensed milk can
- ¾ cup Greek yogurt I used Chobani, plain 0%
- ⅔ cup lime juice around 5 - 7 limes, freshly squeezed
- 1 tablespoon lime zest about 2 limes
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
- Use gluten-free graham cracker crumbs to keep the crust gluten-free; regular crumbs are acceptable if gluten sensitivity is not a concern.
- Reduced-fat cream cheese can be used as a substitute for regular cream cheese if preferred.
- Greek yogurt fat content can vary; plain 0%, 2%, or 5% will work in the filling.
- Store leftovers covered in the refrigerator for 3 to 4 days.
- Freeze whole pies or individual slices wrapped airtight; keep frozen up to one month.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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