Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Key Lime Pie

Brunch, Dessert, Dinner Party, Gluten Free2 Responses »

If we were to poll dessert lovers about their summer favorites, strawberry shortcake would rank right up there—probably in first place. But anyone who’s enjoyed key lime pie on a hot summer night is likely to place this dessert first. It’s certainly my preference.

Key Lime Pie

Key Lime Pie

Key Lime Pie

Ingredients

  • Graham cracker crust mix I used Kinnikinnik GF
  • 2 - 14 oz cans sweetened condensed milk
  • ½ cup light sour cream
  • ¾ cup lime juice OR key lime juice
  • zest from 2 regular limes or 4 key limes
  • Whipped Cream Topping
  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract

Instructions

Follow directions for graham cracker crust from package.

Press into an 8" - 9.5" pie pan. Bake for 10 minutes. Cool for at least 30 minutes.

Key Lime Filling

Preheat oven to 350F

Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared cooled graham cracker crust and bake for 10 minutes.

Let pie cool slightly before chilling. Chill for at least 3 hours.

Whipped Cream Topping

Beat heavy cream and sugar together in a mixer until stiff peaks form. Beat in vanilla. Spread or pipe the whipped cream on top of the cooled pie. Top with additional lime zest if desired.

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