If you caught last week's blog post on the recipe and outcome of baking a Lemon Cream Butter Cake, you would have seen that I did both a gluten-free version and a gluten-friendly rendition (gluten-free for my lovely wife). After the gluten-free version came out stiff as a board, I had to find a way to redeem myself in the eyes of my partner, so this week I decided to make her another favourite, a gluten-free key lime pie.
Over the course of this blog post, I am going to walk you through how we created it and what recipe you should use when looking to bake a gluten-free key lime pie.
What ingredients do you need to bake a gluten free key lime pie?
If you're like me, when I looked for the recipe for gluten free key lime pie, I did it while in the parking lot at the grocery store. So, if you're like me, I am going to make this easy—do not worry, you will not have to close out what feels like a million pop-ups or advertisements to find the damn ingredients.
Gluten free key lime pie crust ingredients
Making the pie crust isn't a difficult task. I think for me the most difficult task was finding gluten free graham crackers (it took a couple of stores to find them).
For your pie crust, you are only going to need the following ingredients.
Gluten free graham crackers - 2 cups of crushed graham crackers.
I used Schar Gluten Free Honey Grams. It's not because they were the best, but truthfully, the only ones I could find. They were still yummy.
5 tablespoons of melted unsalted butter.
1/3 cup of white granulated sugar.
Gluten free key lime pie filling ingredients
To make that delicious key lime pie filling, you don't need a lot of ingredients, but in order to make delicious desserts that will have your guests asking for seconds, I recommend buying the following:
Condensed Milk. Two cans.
I bought and used two tins of Eagle Brand. Unlike the gluten free graham crackers, the grocery store did give me some options. For this choice, I did what turns my wife on the most—finding a deal (what's on sale).
5 Large Eggs—Yolks Only.
I'm not yolkin' around when I say yolks only. This key lime pie recipe does not require the whites of the eggs.
Key lime juice — 1 cup of freshly squeezed key lime juice.
Don't go kidding yourself that you can get away with bottled lime juice or using just any regular lime (save those for your Corona's. Make sure you buy at least one bag of key limes. They will look different than your regular limes, as they are typically a smaller lime.
Gluten free key lime pie baking instructions
To bake a gluten free key lime pie, it doesn't take a lot of steps. Below you will find the six easy steps to baking a delicious key lime pie dessert!
Step 1
Crush your gluten free graham crackers. I'm still young in my baking journey, so I'm lacking a lot of the cool tools that many seasoned bakers have. I put the full box of graham crackers in a ziploc bag and took an unopened bottle of wine to roll them out. I supposed if you owned a rolling pin, you could use that instead.
Take your crushed graham crackers and put them into a large mixing bowl.
Add your melted butter
Add your granulated sugar.
Mix until everything is blended together.
Step 2
Take your freshly mix pie crust and lay it in a 9-inch pie baking pan. I don't own a glass one, so I used a regular pie pan. If you are looking for more of a wow factor, I suggest using a glass pie dish.
Use a measuring cup to press down and evenly spread your pie crust. Make sure that it's evenly spread. You don't want some pieces of that pie to have too much crust and other areas, not enough. Consistency, my friends!
Once the crust is pressed into the pan, you will want to put this in the oven at 350ºF and bake for 8-minutes.
Step 3
Mix your pie filling ingredients together.
First, you will want to grab a mixing bowl (medium to large) and a strainer.
Strain your freshly squeezed key lime juice. Straining it will help ensure that you don't have chunky pulp or seeds fall into your filling.
After straining in your key lime juice, you will add your two cans of condensed milk. Mix these two together.
Once you have mix your juice and condensed milk together, now you will want to add your five egg yolks. Mix until everything is smooth and consistent.
Step 4
Pour your pie filling into your pie crust.
Once you have finished pouring in your filling, take a spatula, and evenly spread your filling, while smoothing out the top.
Step 5
Time to put it in the oven!
You will want to bake your key lime pie for 18 - 22 minutes. Do note that, your pie should be jiggly when you pull it out. Don't overbake!
Step 6
Once your timer goes off (tip: I use Siri to let me know) take your pie out and let it cool for 45-60 minutes.
After you've let your pie cool, place it in your refrigerator and let it sit for 2.5 - 3 hours.
Step 7
EAT IT!
The Verdict
I have to say I was pleasantly surprised at how well this gluten free key lime pie turned out. This was my first attempt at EVER trying to bake a key lime pie.
The Taste
For taste, I give this 8.5/10. I'm a huge fan of lime, so I could always use more lime. Moving forward, I might use 1 1/4 cups of freshly squeezed key lime juice. But, if you're someone who doesn't want an overwhelming lime taste, 1 cup will be perfect for you!
The Presentation
For presentation, I give this an 8/10. The crust wasn't as thick as I would want it and didn't form quite as tight, either. So it was a little crumbly, but it still looked like something I would be happy to buy from a cafe or restaurant.
Recommendation
I ABSOLUTELY recommend that you try this key lime pie. It was a fairly easy bake and if you follow the steps I outlined for you, you and your fellow baked good eaters will thank you!
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