Gluten Free Key Lime Pie with Easy Crust Option

Name: Gluten Free Key Lime Pie with Easy Crust Option
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups quick-cooking oats (use certified gluten free for gluten free crust); ½ cup unsalted butter; ½ cup powdered sugar; ¼ teaspoon cinnamon; ¼ teaspoon salt; 28 ounces canned sweetened condensed milk; ¾ cup key lime juice (see recipe notes for substitutions); ½ cup sour cream; 2 tsp lime zest; 1 cup heavy cream; 3 tablespoons powdered sugar; 1 teaspoon vanilla extract

6 steps

Prep:20minCook:10min

The absolute best gluten-free key lime pie beats out all other recipes in taste, affordability, and ease! This effortless recipe will bring you back to Key West with a traditional creamy tangy lime pie with sour cream and easy substitution for graham cracker crust! Plus, the easy baking method for this homemade lime pie means a perfectly set, creamy texture every time.

Updated at: Thu, 21 Nov 2024 17:04:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories671.5 kcal (34%)

Total Fat34.1 g (49%)

Carbs81.9 g (32%)

Sugars66.1 g (73%)

Protein11.8 g (24%)

Sodium213.5 mg (11%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 cupsquick-cooking oats

use certified gluten free for gluten free crust

½ cupunsalted butter

½ cuppowdered sugar

¼ teaspooncinnamon

¼ teaspoonsalt

28 ouncessweetened condensed milk

canned

¾ cupkey lime juice

see recipe notes for substitutions

½ cupsour cream

2 tsplime zest

1 cupheavy cream

3 tablespoonspowdered sugar

1 teaspoonvanilla extract

Instructions

Step 1

Preheat the oven to 350ºF. Place the oats, melted butter, powdered sugar, cinnamon, and salt in a food processor. Blend until well combined and the oats clump together, about 20-30 seconds.

Step 2

Press firmly on the bottom and up the sides of a 9-inch pie dish. Tip: To make the crust come all the way up the sides, press evenly on the bottom to work the excess crust up the sides. Bake for 18 minutes, or until oats are set. If the crust puffs up during baking, use a measuring cup to flatten gently immediately when it comes out of the oven. Cool completely before filling.

Step 3

While the crust is cooling, prepare the filling. Whisk together the sweetened condensed milk, lime juice, sour cream, and zest. Pour into the cooled crust.

Step 4

Bake at 350ºF for 10 minutes. Turn the oven off, but leave the pie in for 30 minutes. Remove the pie from the oven and let cool to room temperature. Transfer the pie to the refrigerator to chill for at least 6 hours or overnight.

Step 5

To make the whipped cream, use a large mixing bowl with hand held mixer or stand mixer fitted with whisk whip. Beat together heavy cream, powdered sugar, and vanilla extract on medium-low speed until the mixture starts to thicken.

Step 6

Increase speed to high and whip until stable peaks form, about 1-2 minutes longer. Spread on the chilled pie and serve cold.

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