Gluten Free Key Lime Pie Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix graham cracker crumbs, melted butter, and sugar for crust in a bowl until combined. Press into the bottom of a 9-inch pie pan.
• Bake in the preheated oven for 10 minutes. Remove from oven and allow to cool; leave oven on.
• Whisk condensed milk and egg yolks together in a large bowl until combined. Gently stir in Key lime juice, being careful not to overstir and create bubbles. Pour into the cooled crust.
• Return pie to the oven and bake until the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 15 minutes. Remove from the oven and set on a wire rack. Allow to cool at room temperature for about 1 hour. Refrigerate until completely chilled, at least 2 hours.
• Just before serving, beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until medium peaks form. Dollop cream on top of the chilled pie and garnish with lime slices.

Steps:

• For the base: melt the butter and add 150g crushed biscuits. Press into a greased 10" flan dish with a spoon. Leave in the fridge to set (around 20 minutes).
• For the filling. Whisk the condensed milk, 200ml of cream and lime juice and zest and whisk until thick and creamy. Pour over the biscuit base. Leave in the fridge to set (around 30 minutes).
• Whisk the cream and pipe or pour over the lime topping. Use the fruit or decorations to finish. Leave in the fridge until ready to serve.