Easy Gluten Free Key Lime Pie Recipe with Almond Crust
Servings: 8 people
Ingredients
Almond Crust
- 2 Cups Almond Meal
- 3 Tablespoons Melted Butter
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Vanilla Extract
- 1/2 Teaspoon Xanthan Gum (can skip if you don't have it, crust may be little more crumbly without it)
Key Lime Pie Filling
- 3 Large Egg Whites
- 3 Large Egg Yolks
- 1 Can Sweetened Condensed Milk (14 Ounces)
- Fresh Zest of 1 Key Lime (can substitute with Lime)
- 1/3 Cup Fresh Key Lime Juice (Can be substituted with bottled Lime Juice)
- 1/4 Teaspoon Salt
- Whipped Cream to Serve
Instructions
Gluten Free Almond Crust
- Preheat oven to 350°F (177°C).
- In a medium-sized bowl combine almond flour, salt and xanthan gum. Mix well.
- Add egg and melted butter. Stir until everything is combined. Form dough into a ball and press into a standard 9 inch pie dish. Put in the fridge to chill.
- To prevent your crust from cracking, use a fork and poke holes throughout the crust.
- Bake for about 12-14 minutes or until golden. Set aside and cool completely before filling your crust.
Filling
- Preheat oven to 300°F (150°C).
- In a small bowl, beat egg whites until stiff. Electric beaters make this job easy.
- In a separate bowl, beat egg yolks. Then add in condensed milk, lime zest, lime juice and salt and mix until combined well. Fold in beaten egg whites. Don’t overmix.
- Pour mixture into the crust. Bake for 15 minutes. Cool to room temperature. Refrigerate for at least 2 hours before serving. Or make it the day before and leave it overnight in the refrigerator.
- When ready to serve top with fresh whipped cream. Sprinkle extra lime zest if desired.