Gluten-Free Key Lime Pie

YIELD AMOUNT: 12 servings  |  PREP TIME: 25 minutes   |   COOK TIME: 25 minutes

 INGREDIENTS

FOR THE CRUST 

• 2½ c. gluten-free graham crackers 
• ½ c. unsalted butter, melted 
• 1 tbsp. sugar

FOR THE FILLING 

• 1¼ c. cream cheese, room temperature 
• 1 c. sweetened condensed milk 
• ½ c. key lime juice 
• 1 tsp. lime zest 
• 1 c. heavy cream

FOR THE TOPPINGS 

• 1 c. heavy cream 
• 1 tbsp. lime zest 
• Lime slices

INSTRUCTIONS

FOR THE CRUST

1. Preheat the oven to 375° F.
2. Break up the graham crackers and add to a food processor.
3. Pour in the melted butter, then pulse until smooth.
4. Press the graham cracker mixture into a 9” pie dish.
5. Bake the crust for 15 minutes, then allow to cool for 15 minutes.

FOR THE FILLING

1. Add the cream cheese to a large mixing bowl with the condensed milk.
2. Use an electric mixer to cream together until smooth, about 1-2 minutes.
3. Add the lime juice, lime zest and heavy cream.
4. Beat for 3 minutes until the mixture is thick.
5. Pour the mixture over the cooled crust and smooth the top with a spatula.
6. Place in the refrigerator for 12 hours.

FOR THE TOPPINGS

1. Once the pie has been in the refrigerator for 12 hours, add the heavy cream to a medium-sized bowl.
2. Use the electric mixer to mix for 2 minutes until fluffy.
3. Pour over the top of the pie, then add the lime zest and lime slices.