Best Gluten Free Key Lime Pie Recipes
GLUTEN-FREE KEY LIME YOGURT PIE
Fresh lime juice and Key lime yogurt gives a refreshingly tangy taste to a cool pie that's gluten free!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
- Bake 10 to 12 minutes or until lightly browned. Cool completely, about 30 minutes.
- In 1-quart saucepan, mix 2 tablespoons cold water and the lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
- In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.
- Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours. Garnish with whipped topping and grated lime peel. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 220, Carbohydrate 22 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 8 g, TransFat 0 g
GLUTEN-FREE KEY LIME PIE
Quick, easy, tasty, and gluten-free Key lime pie!
Provided by Rick Kleinhans (kokodiablo)
Time 4h5m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 458.9 calories, Carbohydrate 51.5 g, Cholesterol 144.4 mg, Fat 27.2 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 16.5 g, Sodium 221.7 mg, Sugar 34.9 g
GLUTEN FREE KEY LIME PIE
A great gluten free dessert, fresh and fruity, perfect for summer or after a large meal. Prepare in advance and jazz up with candied fruit and cream just before serving.
Provided by easytiger-gb
Time 1h
Yield Serves 8
Number Of Ingredients 0
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.
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