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.