I’ve been telling my husband to share one of his pies with us again. Remember a long time ago I shared his Boston Banoffee Pie which is a family favorite? Since my dad was here and it was my birthday, my husband did a little more baking than usual. And he keeps trying to make gluten free things for our daughter. So I thought it was a good time to share the Gluten Free Key Lime Pie he makes. It’s so yummy.
Gluten-Free Key Lime Pie
The crust is super easy and there are different recipes out there to make this crust for a variety of pies.
We use Schär Gluten-Free Honeygrams (I’m sure others would work too but we are a fan of Schär Gluten-free products ever since discovering them in Germany and no this is not a sponsored post). And the company shares a pie crust on their site for pumpkin pie too (click HERE). Just don’t use the cinnamon for the key lime pie recipe. That doesn’t go well with lime I think. (HERE is another crust recipe with similar amounts of gram crackers)
Gluten Free Crust
2 cups crushed Schär honeygrams
we use 1/2 cup of softened butter but you can also use 1/4 cup of butter like Schär’s recipe
2 tbsp of sugar
My husband puts the crackers into a large ziplock bag and rolls them until they are all crushed. Then he adds all the ingredients in a bowl and as you can see he uses a pinch of nutmeg as well.
He mixes them all in the bowl with his hands and then presses the mixture into a pie pan.
Set the crust aside for the filling.
This is definitely not a new recipe, groundbreaking or a new idea but it’s really really good.
Keylime Pie Filling
• Keylimes (about 4 ounces in squeezed juice)
• 1 can sweetened condensed milk
(If you are dairy free then you could try THIS substitute recipe which sounds delicious but we haven’t tried it)
• 3 egg yolks
• 2 tsp of freshly grated lime peel zest
Heat oven to 350° F before starting on the filling
Then grate the required amount of lime zest.
Slice the limes in half so you can squeeze out the juice. Can you tell I had fun photographing my hubby?
He used a good old squeezer to get out all the juice.
4 ounces of lime juice are about 1/2 cup of lime juice
Mix the sweetened condensed milk with the egg yolks, lime juice and zest in a mixing bowl.
We use a hand mixer to get it all smooth and creamy.
Pour filling into the pie crust and smooth out the edges so the filling is in it evenly.
And it only bakes for about 10 minutes!
Make sure to let it get cold all the way before cutting and eating it.
Also check out our German Poppy-Seed Streusel Cake (HERE but not gluten-free):
Did you notice that my hubby was wearing an apron at the beginning? Well I told him to take it off LOL because the placement of the sausages on it made for an awkward backdrop in the photos. I didn’t even notice until we were half way into the process. I was laughing so hard.
That’s it for today. My dad went home on Saturday and I will hopefully get to DIY some more projects while being on a diet. I ate and drank way too much while he was here. I feel kind of disgusted with myself.
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