Gluten-Free Key Lime Pie
This creamy and tangy gluten-free key lime pie features a buttery graham cracker crust, making it a refreshing dessert for any occasion.
Ingredients
For the crust
- 1 cup gluten-free graham cracker crumbs Forms a buttery and crispy crust base.
- 1/4 cup coconut sugar or granulated sugar Sweetens the crust.
- 1/2 cup unsalted butter Binds the crust ingredients together.
For the filling
- 8 ounces cream cheese Provides a creamy texture.
- 3 large eggs Adds richness and helps set the filling.
- 1 can sweetened condensed milk Adds a luscious sweetness.
- 1 cup plain Greek yogurt Adds creaminess with a slight tang.
- 1/2 cup fresh key lime juice Infuses the pie with refreshing tartness.
- 1 tablespoon lime zest Enhances the lime flavor.
Instructions
Preparation
- Combine the gluten-free graham cracker crumbs, coconut sugar (or granulated sugar), and melted butter in a bowl until the mixture resembles wet sand.
Filling
- In a bowl, blend the softened cream cheese until smooth, then mix in the egg yolks, sweetened condensed milk, Greek yogurt, lime juice, and lime zest until well combined.
Assembly
- Pour the filling over the prepared crust.
Chill
- Refrigerate the pie until set, about four hours.
Notes
For best texture, let the pie chill for at least four hours. Top with key lime slices or zest before serving for decoration. Store leftovers in the refrigerator for up to three days.