Key Lime Pie
Description
Key Lime Pie is one of my absolute favorite desserts. Such a perfect flavor to celebrate the warmer weather. I made this beauty for Easter dessert this year! This key lime pie is so tart and scrumptious and it comes together in a breeze. I am obsessed! It can be made in a tart or pie pan so use whatever you have. I can’t wait to see how you choose to decorate it. Enjoy!
- Gluten Free
- Vegetarian
- 20 minutes prep time
- 25 minutes cook time
- 6+ hours chill time
Recipe
Makes 1 9” pie/tart
Ingredients
For the crust:
1 1/4 cup (6oz) gluten free gingersnap cookie crumbs
2 tablespoons (25g) granulated sugar
5 tablespoons (70g) melted butter
For the filling:
14 ounce can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons (150ml) key lime juice
For the decoration:
1/2 cup (120ml) heavy whipping cream
1/4 cup (30g) powdered sugar
slices of lime
For the crust:
1. Preheat oven to 350°F.
3. Combine crushed up cookies, and granulated sugar in a medium bowl. Stir to combine.
4. Pour melted butter over the mixture and stir until combined.
5. Press mixture into the bottom and up the sides of a 9” tart or pie pan.
6. Bake for 10 minutes at 350° F.
For the filling:
1. Add can of sweetened condensed milk to a medium bowl.
2. Stir in 4 large egg yolks.
3. Add key lime juice and stir until smooth and combined.
4. Pour mixture over par-baked cookie crust and smooth.
5. Bake at 350°F for 15 minutes.
6. Remove from the oven and allow to cool on wire baking rack for 60-90 minutes.
7. Cover with aluminum foil then refrigerate for 6+ hours or overnight.
For the decoration:
1. Combine heavy whipping cream and powdered sugar in a medium bowl.
2. Beat to stiff peaks.
3. Add whipped cream to the top of the chilled key lime pie as desired. I used a 1M piping tip and made a ring of dollops around the pie.
4. Add lime wedges and sprinkle with lime zest.
5. Slice and enjoy! Leftovers should be stored in an airtight container in the refrigerator for up to 2 days.
For the crust:
1 1/4 cup (6oz) gluten free gingersnap cookie crumbs
2 tablespoons (25g) granulated sugar
5 tablespoons (70g) melted butter
For the filling:
14 ounce can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons (150ml) key lime juice
For the decoration:
1/2 cup (120ml) heavy whipping cream
1/4 cup (30g) powdered sugar
slices of lime
For the crust:
1. Preheat oven to 350°F.
3. Combine crushed up cookies, and granulated sugar in a medium bowl. Stir to combine.
4. Pour melted butter over the mixture and stir until combined.
5. Press mixture into the bottom and up the sides of a 9” tart or pie pan.
6. Bake for 10 minutes at 350° F.
For the filling:
1. Add can of sweetened condensed milk to a medium bowl.
2. Stir in 4 large egg yolks.
3. Add key lime juice and stir until smooth and combined.
4. Pour mixture over par-baked cookie crust and smooth.
5. Bake at 350°F for 15 minutes.
6. Remove from the oven and allow to cool on wire baking rack for 60-90 minutes.
7. Cover with aluminum foil then refrigerate for 6+ hours or overnight.
For the decoration:
1. Combine heavy whipping cream and powdered sugar in a medium bowl.
2. Beat to stiff peaks.
3. Add whipped cream to the top of the chilled key lime pie as desired. I used a 1M piping tip and made a ring of dollops around the pie.
4. Add lime wedges and sprinkle with lime zest.
5. Slice and enjoy! Leftovers should be stored in an airtight container in the refrigerator for up to 2 days.