Gluten Free Key Lime Pie Recipe
This gluten free key lime pie is the perfect dessert. A simple biscuit base with a creamy, zesty filling, topped with whipped cream. An easy oven-baked dessert which can be made the day before.
Servings: 12 slices
Ingredients
For the base:
- 300 g gluten free digestive biscuits
- 150 g unsalted butter
For the filling:
- 4 egg yolks
- 4 limes zest and juice
- 397 g tin of sweetened condensed milk
For the topping:
- 200 ml double cream
- 2 tbsp icing sugar
- Extra lime zest to decorate
Instructions
- Preheat the oven to 160'C / Fan 140'C / Gas Mark 3. Add the gluten free digestive biscuits to a food processor and blitz until they form a fine crumb.
- Melt the butter in the microwave. Pour the biscuit crumbs into a large mixing bowl and then pour in the melted butter. Stir well until completely combined.
- Pour the biscuit mixture into a 25cm loose-base tart tin and press firmly down and up the sides. Bake for 15 minutes then remove from the oven to cool - leave the oven on.
- While the base is cooling, make the filling. Separate the eggs and add the egg yolks to a mixing bowl. Beat with an electric whisk for around 1 minute.
- Add the condensed milk and lime juice and zest to the egg yolks and beat with the electric mixer again for another minute.
- Pour the filling into the cooled pie crust and smooth the top with a spatula. Place back in the oven and bake for another 15 minutes.
- Once cooked, remove from the oven and cool completely. For best results, cool to room temperature then place in the fridge for at least 2-3 hours or overnight.
- When you're ready to serve, make the topping. Add the double cream and icing sugar to a mixing bowl and beat with an electric whisk until it forms soft peaks. Spread onto the top of the chilled key lime pie and sprinkle with extra lime zest to serve.
Notes
- Storing: This dessert should be stored in the fridge and will keep for 3-5 days. You can be made in advance, but it's best to make the topping before serving.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups/imperial. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
Nutrition
Serving: 1g | Calories: 406kcal | Carbohydrates: 39g | Protein: 6g | Fat: 26g
