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Key Lime pie is a perennial favorite in my house. Trouble is, restaurant varieties always contain gluten in the crust and dairy in the pie — a double no-go for us. On the other hand, this homemade gluten free dairy free Key Lime Pie is so amazingly delicious that I don’t even complain about having to make it at home rather than ordering out.
Fresh, light, and oh-so tangy, it’s truly one of my favorite desserts of all time.
This iconic pie boasts 3 fancy layers: gluten free graham cracker crust; sweet-tart creamy key lime filling; light and airy meringue top. But there’s actually nothing complicated about making this yummy pie.
Just bake the gluten free graham cracker crust, pour the filling ingredients into a blender or mixer, bake, and top with meringue (so easy to make – I promise!), and bake again. If you allow enough time for every step, it’ll be a stress-free baking experience because this pie is seriously simple to pull together.
And with these ingredients, it’s also surprisingly … dare I say … healthy? Don’t tell your family until after they rave about it, but especially if you use the tofu ingredient option, there’s nothing to keep you from having a second piece!
Want to make this heavenly treat even easier? Set aside extra graham crackers or gingersnaps whenever you make them; freeze at least a cup or two in a bag so that you can whip up a graham cracker crust quickly whenever you need one … like I did today!
Enjoy this cool pie on these hot summer days!Print
Preheat oven to 350°F.
Chop the graham crackers and almonds, if using, in a food processor until fine. Once uniformly crushed, measure out to be sure you have 1 2/3 cups of crumbs-repeat if you need more crumbs.
Pour the sugar into the food processor with the crumbs and pulse until integrated. Add in the melted butter, pulsing until the crumbs begin to stick together (alternatively, stir together in a bowl with a fork). If you find you need slightly more butter to get the crumbs to hold together, melt an additional tablespoon and add it in the same way.
Pour the crumb-butter mixture into a pie pan and press with your fingers to create an even thickness along the bottom and sides of the pan. Bake in preheated oven for 10 minutes-do not allow the edges to burn, though. Remove and set aside until the pie filling is prepared.
Combine all ingredients in a large food processor or mixing bowl and process or beat until smooth; sift gfJules Flour when adding to reduce lumps.
Pour into cooked crust and bake for 40-50 minutes, depending on the size of your pie pan and therefore, the depth of your pie. If the crust edges are browning too much, cover with a pie crust saver or aluminum foil.
Remove from oven once the center of the pie is no longer jiggly, and prepare meringue according to directions, or set baked pie aside to cool for two hours and serve plain, with whipped topping or fresh berries.
Separate the egg yolks and egg whites, throwing away the yolks and breaking the whites into a clean metal bowl (be sure there is no yolk at all in the bowl with the egg whites).
Beat the egg whites in a clean metal bowl with clean whisk attachments to your mixer until the whites are foamy. Add the lime juice and continue beating on high until peaks begin to form. Add the sugar in gradually while beating, and whip until the mixture is stiff.
When the pie is done baking, remove from the oven and swirl the meringue over the top of the pie, spreading to touch the outer edges of the pie pan, covering the entire pie.
Return to the oven and bake until the meringue tips are light brown, approximately 10-15 minutes.
Remove from the oven to a cooling rack and cool in the refrigerator for 2 hours before slicing.