Key lime pie has to be the quintessential American dessert that most people will be fond of. Bursting with citrusy freshness and a buttery pie crust, this dessert is perfect on a warm, balmy night after a salty barbecue dinner. Best of all, it can be made ahead of time, so you can enjoy the barbecue and company of your family and friends. It also looks impressive. Just don’t tell anyone how easy it is to make!

Using the homemade gluten-free digestive biscuits as a biscuit crumb base makes this Key lime pie a gluten-free option. No one will be able to tell the difference. In fact, don’t even tell them until they’ve finished eating the pie.

Key lime pie made its debut in the Florida Keys in the mid-1800s. William Curry, who was a Florida millionaire, had an amazing cook called Aunt Sally. It is claimed that she invented the pie for her boss – although there is no evidence of this, I think this is likely the case. As fresh milk was unavailable on these islands, they resorted to using tinned sweetened milk (aka condensed milk). The limes used were called Key limes, which gives the tart its signature taste and name. Thank you, Aunt Sally!!

Gluten-Free Key Lime Pie
Ingredients:
  • 300g store-bought gluten-free biscuits or homemade gluten-free digestive biscuit crumbs
  • 110g butter, melted
  • 8 egg yolks
  • 2 tins (397g) condensed milk
  • Lime juice from 6 limes, sieved
  • 3 teaspoons lime rind, finely grated
  • 4 egg whites
  • ¼ teaspoon cream of tartar
  • 100g white sugar

Step by Step Instructions

1. Process the biscuits (if using store-bought) until finely broken down into crumbs.

2. Transfer to a bowl and slowly add the melted butter into the crumbs until they appear nicely mixed in and the mixture feels slightly sticky. Add more butter if it feels too dry.

3. Transfer to a 25 cm diameter pie dish that has a depth of at least 2 ½ cm.

4. Refrigerate until firm for at least 30 minutes.

5. Pre-heat the oven to 170 C/325 F.
6. Start making the filling by separating the eggs. Put the egg whites in a deep glass or ceramic bowl and set aside. Freeze the remaining egg whites for future use in other recipes.
7. Beat the egg yolks, condensed milk, lime juice and rind in a large bowl or in an electric mixer for at least 1 minute.

8. Remove the pie crust from the fridge and pour the egg mixture into the crust and smooth the surface.

9. Bake for 15-20 minutes until set.

10. While the pie is baking, whisk the egg whites until soft peaks form.

11. Add the sugar gradually until firm peaks form and they appear glossy.

12. Sprinkle the cream of tartar and whisk for 10 seconds.
13. Gently top the pie with the meringue mixture. Have fun forming peaks with your spatula.

14. Return to the oven and bake for 5 minutes.

15. Keep the pie in the oven and lower the temperature to 150 C/300 F.
16. Bake for a further 10 minutes.
17. Turn off the oven and leave the oven door slightly ajar to allow the pie to cool completely before storing in the fridge.
18. Chill in the fridge for at least 1 hour.
19. Can be served the next day.

This would have been Aunt Sally’s version of Key lime pie – without the meringue topping.

To make a Key lime pie without the meringue topping – simply use the exact same ingredients for the above filling and follow the instructions up to step 9 and re-continue at step 17.

If you like your Key lime pie to appear green – simply add a drop of green food colouring to the egg yolk mixture.

KEY LIME PIE
Ingredients:
  • 300g store-bought gluten-free biscuits or homemade gluten-free digestive biscuit crumbs
  • 110g butter, melted
  • 8 egg yolks
  • 2 tins (397g) condensed milk
  • Lime juice from 6 limes, sieved
  • 3 teaspoons lime rind, finely grated
  • 1 drop of green food colouring

Decorate with whipped cream, lime slices and lime rind shavings.

The pie can be frozen without the cream. Wrap the pie in foil and place in an airtight freezer container.

by | Sep 26, 2020 | Baking, Desserts | 2 comments