With the summer coming to its end, and we savor the longer days; it’s time to soak up all the time we can outside. I love this time of year! Hanging with the family on the back deck and drinking margaritas, jamming to some tunes while hubby grills and mom dances in the background lol! Most of all, I love making a Key Lime Pie! Its tangy and refreshing. One of my all time favorites growing up in Florida.
After my Celiac diagnoses, I knew this was one recipe I HAD to make! This is a simple recipe, but the key to making it yummy is the pie crust. I HIGHLY recommend Schar’s Gluten Free Honeygrams. I have tried other brands and noting seems to come close to Schar. You should be able to find it at your local health food store. So, without going into a tangent, here is my gluten free recipe:
1 1/2 cup Schar Gluten Free Honeygrams
1/3 cup granulated sugar
5 tbsp melted butter
1 cup key lime juice
1/2 cup sour cream
28 oz condensed milk
zest of 1 lime and 4 key limes
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
Pre heat oven to 375F. In a food processor, pulverize the graham cracker. In a small bowl, mix the graham cracker crumbs, sugar, and butter until combined. Place mixture in your pie pan and using a measuring cup or your hands, press the mixture around the pie pan. You should have an even layer of crust around your pan. Place pie pan in the oven and bake for 7 minutes. Cool for 30 minutes.
Pre heat oven at 350F. In a large mixing bowl, mix in the condensed milk, key lime juice, sour cream, lime zest, and key lime zest. Mix until smooth. Pour mixture in pie crust and bake for 10 minutes. Let pie slightly cool, enough for you to touch the pan with out burning yourself, and place in fridge for 3-4 hours.
Whipped Cream Topping:
In a large bowl, beat heavy whipping cream, and sugar until stiff peaks form. Then add in vanilla and beat until combined. Spread on top of pie. Add lime/key lime zest on top if desired.