Ingredients
Scale
For the Crust:
- 1 1/2 cups gluten-free graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons melted butter
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup key lime juice (from about 12 key limes)
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C).
- Prepare Crust: Mix the gluten-free graham cracker crumbs, melted butter, and granulated sugar in a medium mixing bowl until combined. Press the crust mixture into the bottom and up the sides of a 9-inch or 10-inch pie dish. Use the bottom of a flat measuring cup to press the crust mixture down until compact. Bake for 8 minutes while you prepare the filling.
- Prepare Filling: Using an electric mixer, mix the sweetened condensed milk, egg yolks, and key lime juice on medium speed until well combined.
- Bake Pie: Pour the key lime pie mixture into your pre-baked gluten-free graham cracker crust and smooth the top. Bake for 15-20 minutes or until the filling is set. The center will be slightly jiggly, but it will set up as it cools.
- Cool and Refrigerate: Cool completely at room temperature, then refrigerate for at least 1 hour before serving.
- Serve: Serve cold. Store covered in the refrigerator for up to 5 days
Notes
- Substitute: If you can’t find key limes, you can use regular limes, but note that the flavor will be slightly different.
- Crust Options: You can use your favorite gluten-free graham crackers to make this crust or follow the provided recipe.
- Storage: You can freeze the key lime pie for up to three months. Additionally, you can bake the gluten-free graham cracker crust and freeze it for future use.
- Prep Time: 20 minutes
- Additional Time: 2 hours
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 327 kcal
- Sugar: 43g
- Sodium: 140mg
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Carbohydrates: 49g
- Protein: 7g
- Cholesterol: 69mg