Tuesday, June 16, 2015

Key Lime Pie

Love this easy Key Lime Pie!  My friend Kathy shared this recipe with friends - I got it from my good friend Michelle.  Kathy eats gluten free, and I know she made the crust using gluten-free cracker crumbs and thought it was fabulous.

I recommend using a really, really deep-dish pie pan.  I had a clear glass deep-dish pyrex.  It worked! I filled it to the very top and extra key-lime mixture that I baked in a little ramekin - also yummy! We topped this with whipped cream - perfect for a gluten-free taster since no cracker crust!

This recipe isn't low-calorie but oh-so-yummy!  Please use key lime juice and don't leave out the lime zest.  I recommend topping it with fresh whipped cream or Reddi-Wip and a fresh lime slice. Enjoy!!

Enjoy this yummy summer dessert!!

Key Lime Pie

Crust - Mix together....

2 cups graham cracker crumbs
1 stick butter, softened
3 Tbsp sugar

Lightly spray a large deep-dish pie pan with cooking spray.  Pat your crumbs into the pan, all over the bottom of the pan and up the sides.  Bake at 375 for 8 minutes.  Let cool.

Filling - Mix together....

3 cans condensed milk
1/2 cup sour cream
3/4 cup Key lime juice ( I found bottled Key Lime juice at our local stores)
1 Tbsp of lime zest (or more)

Mix well with a hand-mixer or whisk.  Pour into prepared pie crust.  Reduce heat to 350 and bake for 8 minutes.  Cool on a wire rack.  Chill all day or over night.  The pie is best when really cold.  Serve as is or top with homemade whipped cream or Reddi-Wip and garnish with a fresh lime slice.


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