When you buy a bag of five limes and only use one for a recipe you have to find something to do with the other four limes. After much recipe searching I settled on making my first ever Gluten Free Key Lime Pie. Now that it is officially summer a key lime pie sounded fitting for a fun summer dessert. It was also super helpful that I had all the ingredients on hand.
I wanted to make the crust out of Gluten Free ginger snaps because they work so well with my Cheesecake recipe. I actually found this easy recipe that I followed pretty closely. I did omit the nuts in the crust since we aren’t sure how the twins do with nuts yet.
My mother-in-law was over for dinner and she thought it was wonderful. This was actually the first time she had ever had homemade key lime pie and it was my first time making it. Lots of firsts! Curly, our four year old, liked the “white part and the yellow part”, so I ate her crust!
I was pleasantly surprised that this didn’t turn out really tangy. I like a smooth key lime pie that doesn’t bite you back and this recipe is a perfect match!
What You Need
1 bag of crushed GF Ginger Snaps (8oz bag)
4 tbsp melted butter
1/2 tbsp sugar
1 can sweetened condensed milk
1/2 cup lime juice – it took 3 limes for me
2 egg yolks
How to Make it
Heat oven to 350 degrees. Mix together crushed ginger snaps, butter and sugar. Press into pie pan. Bake for 10 minutes, then let cool.
Mix together the milk and lime juice with a hand mixer. Add in the eggs and mix for 2 minutes. Pour into crust and bake for 17 minutes. Let cool in fridge for at least 1 hour. Decorate with cool whip and lime slices.
This easy recipe is a keeper! Next time limes are on sale I’m making another one of these babies. I think it would be fun to make key lime mini-pies with this recipe too for a cookout or party!
This post linked to Gluten-Free Homemakers’ Gluten-Free Wednesdays and Vegetarian Mamma’s Gluten Free Fridays.