Key lime pie is so simple to make and there’s no reason it shouldn’t be that way just because you are gluten free. This super quick and easy recipe requires very few ingredients and it tastes delicious! Give it a go:
- 4 limes (zest and juice)
- 1 can of condensed milk
- 3 large egg yolks
- Approx 200g of gluten free digestive biscuits (I am using Sainsbury’s own)
- 1 teaspoon of golden syrup
- 100g butter
To finish *optional
- 150ml double cream
- 2 tablespoons icing sugar
- An extra lime for decoration
- Preheat the oven to 170C, gas mark 3.
- Put the biscuits into a sealed plastic bag. Crush with a rolling pin to make into crumbs. I find it easiest to lay the bag flat and roll over with a rolling pin.
- Place the butter over a low heat to melt and add in the golden syrup. I add in a tiny bit of syrup to help with holding the base together. Then pour in your crushed biscuits and mix well to combine.
- Place the crumb mixture into the bottom and up the sides of a loose based round, lined baking tin. Using a spoon or your fingers to mould it into the tin.
- Put it in the oven for 10 – 12 minutes until the crumb starts to harden and appear slightly darker in colour. Sometimes it rises up a little if the oven is too hot. It should sink back down after removing from the oven (use the back of a spoon to mould it back into shape if required).
- Meanwhile, place the egg yolks and zest into a bowl and whisk for 2 minutes (ideally using an electric whisker). Following that, add the condensed milk and whisk again. Then finally add the lime juice and mix until all the ingredients are fully combined.
- Pour the mixture into the biscuit crumb and return to the oven for another 20 minutes (do not overfill as it can expand slightly on baking. if you gently touch it with your finger, it should feel just set.
- Remove from the oven and allow to cool.
- Whisk the cream and icing sugar together until it has stiffened and is the right consistency to pipe. Pipe onto the top as you please, garnish with additional lime if you wish, I have used gratings of the rind.
Let me know if you make this recipe, I love to see the end results!