Nothing tastes more like summer than key lime pie, and whatever summertime activity you’re doing, you probably don’t want to be weighed down by the feeling of a heavy meal or dessert. This frozen treat is light and tart in taste, with a creamy richness that comes from the condensed milk. Want a way to really make the key lime flavour pop? We use ginger snaps for the pie crust to give it a little extra bite! And given the inevitable lack of leftovers at our table, we bet there won’t be any lack of bites around yours either!
Gluten-Free Key Lime Pie
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hour 30 minutes
1 ½ cups gluten free ginger snap crumbs
4 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
1 – 14 ounce can sweetened condensed milk
4 egg yolks
½ cup key lime juice (or 1/3 cup lime juice mixed with 2 tablespoons lemon juice)
1 tablespoon key lime zest
2 cups whipped cream, cooled
1. Preheat oven to 350F. Mix together ginger snap crumbs, butter and sugar. Using the back of a measuring cup, press the mixture evenly into a 9-inch tart pan or pie plate. Bake for 15-20 minutes until golden and completely cool.
2. In a bowl, whisk together sweetened condensed milk, egg yolks, key lime juice and zest until just combined. Once crust is completely cool, add the key lime mixture into the crust and bake for 15-20 minutes until set. To test for doneness, nudge the tart pan – if the center moves just slightly, you’re in good shape.
3. Remove the tart from the oven and cool completely. To serve, spread the top of the key lime pie with whipped cream.
Amanda Garbutt is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.