This is a Gluten Free Key Lime Pie that needs only 3 ingredients for the filling: condensed milk, key limes and sour cream!
We have been in the Florida Keys for about a month now and I felt a Key Lime pie recipe was needed! This is an easy Key Lime Pie with a gluten free pre-made crust. You only need 3 ingredients for the filling: condensed milk, key limes and sour cream. You have to give this Key Lime Pie a shot!
Like I said, we have been in the Florida Keys for a while now, and have been ordering key lime pie for dessert at most places. Key limes are usually impossible to find in most places so I wanted to take advantage of being in the Florida Keys. I love the sweet and sour combination of the filling. The crust adds to a great crunchy combination. I loved decorating the pie beautifully with extra key lime slices. This pie is sweet, salt, creamy and tangy – I love it!
You can totally make your own graham cracker crust if you have time, but I bought mine pre-made. The filling is so easy to make and does not require a mixer. Make sure that you do not brown the filling! Just wait until the pie starts to form tiny bubbles.
Some dinner ideas for you: You should try my Pork Birria Tacos or my Peruvian Ceviche with Leche de Tigre.
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Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Key limes
- Condensed Milk
- Sour cream
- Gluten free Graham cracker pie crust
See recipe card for quantities.
Instructions
Preheat oven to 350 degrees F. Zest and juice the key limes. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime zest.
Mix well and pour into gluten free graham cracker crust.
Bake in preheated oven for 8 to 12 minutes, until tiny bubbles burst on the surface of pie.
Put in the refrigerator immediately after and garnish with lime slices. Enjoy this Gluten Free Key Lime Pie.
Hint: Don’t let it brown – take it out if it starts to!
Substitutions
Key limes: These can be a bit tricky to find. Whenever I go to Florida, I get these tiny limes which are super sour. Regular limes can work as well.
Condensed milk: This will be found in the baking aisle. Cream of coconut is a great substitute, but it will have a coconut flavor.
Sour cream: Sour cream compliments the sourness of the limes. If you prefer to use something else, you can use greek yogurt.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Deluxe - garnish with fresh limes slices.
- Kid friendly - This is so simple to make, so have your kid bake with you!
Check out this Air Fried Bok Choy for a great side dish for dinner.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip
Use fresh limes instead of buying store bought lime juice for best flavor. Do not let the filling brown when baking.
Gluten Free Key Lime Pie
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This is a Gluten Free Key Lime Pie with a gluten free pre-made crust. You only need 3 ingredients for the filling: condensed milk, key limes and sour cream. You have to give this Key Lime Pie a shot!
Ingredients
- ¾ cup key lime juice or about 2 pounds of key limes
- 1 tablespoon grated lime zest
- 3 cups sweetened condensed milk
- ½ cup sour cream
- 1 gluten free prepared graham cracker pie crust
Instructions
- Preheat oven to 350 degrees F.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 307.2
- Sugar: 47.7 g
- Sodium: 177.4 mg
- Fat: 5.5 g
- Saturated Fat: 1.9 g
- Carbohydrates: 56.4 g
- Fiber: 0.5 g
- Protein: 8.0 g
- Cholesterol: 116.4 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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