Gluten Free Key Lime Pie
An easy and delicious recipe for gluten free key lime pie with a gingersnap crust and a tart and creamy filling. Top with fresh meringue or whipped cream and enjoy this tropical summer dessert.
Equipment
- 9" Pie pan
- Hand mixer
- Spatula
- Measuring spoons
- Candy thermometer (if making meringue)
Ingredients
For the crust:
- 8 oz. Gluten free gingersnaps About 1 ¾ cups of crumbs
- 3 tbsp Sugar
- 5 tbsp Unsalted butter, melted
For the filling:
- 2 14 oz. Cans of sweetened condensed milk
- 7 Egg yolks
- 1 cup Key lime juice
For the meringue:
- 2 Egg whites
- ¼ t. Cream of tartar
- ⅔ cup Sugar
- ¼ cup Water
Instructions
For the crust:
- Preheat the oven to 350 degrees Fahrenheit. Process the gingersnaps in a food processor until finely ground into crumbs. Place them in a large bowl. Add the sugar and stir with a fork then add the melted butter. Use your hands to stir everything together and then press the mixture into the pie pan. Bake for 10 minutes then set aside to cool.
For the filling:
- In a large bowl combine the sweetened condensed milk and the egg yolks. Use a hand mixer to beat the mixture for 2 whole minutes. While mixing gradually pour in the lime juice until completely incorporated.
- Pour the mixture into the crust. Carefully place the pie into the oven and bake for 15 minutes.
For the meringue:
- Place the egg whites into the bowl of a stand mixer with the cream of tartar. In a small saucepan add the sugar and the water then turn on medium high heat. Stir the mixture with a whisk just until the sugar dissolves and then don't touch it.
- Once the mixture reaches 230 degrees start whipping the egg whites on medium speed until frothy. Once the egg whites almost hold soft peaks carefully drizzle the hot syrup into the egg whites while they whip.
- Continue to whip until the meringue almost reaches stiff peaks. Scrape the meringue into a piping bag and pipe onto the pie. Enjoy or refrigerate for later!
Tried this recipe?Let us know how it was!