Key Lime Pie with Gluten-Free Nut Crust

Smoke a pork shoulder for at least 8 hours.  Add gluten-free cornbread, sweet potato fries, and Key lime pie, and you’ve got a seriously good summer holiday meal!
Key lime pie is an amazingly simple, yet sophisticated dessert.  I used a nut crust because I didn’t want to spend a fortune on pre-made gluten-free graham crackers, nor did I want to futz around the kitchen on a hot day, baking gluten-free graham crackers, just so I could run them through the food processor and line a pie pan.

You can use this nut crust any time you would normally use a graham cracker crumb crust.  I’m thinking this would be great for lemon meringue, french silk, ice cream pie, cheesecake, or any kind of fruit tart.  Depending on the type of nuts you use, you can vary the taste.  (If you are bringing a pie to my house, please do not use walnuts, because I think they are nasty.  You may like them, though.)  I used a combination of pecans and sunflower seeds.  Almonds would be another nice choice.

Gluten-Free Nut Crust
1 1/2 cups pecans or almonds (or other nuts)
4 dried dates (or 3 Tablespoons sugar, if you’d rather)
4 Tablespoons butter, melted

Process the nuts and the dates (or sugar) in a food processor until finely chopped, but stop before you end up with nut butter.  Add the melted butter and pulse to mix.  Butter a 9 inch pie pan, and press the crust evenly into it, taking care to cover the sides.  Bake in a 350 degree oven until the crust is golden brown, about 8 to 10 minutes.  Remove from oven.

Note – Key lime pies are traditionally unbaked, and just chilled to set.  I don’t personally have anything against raw eggs, but I do abhor runny pies, and most of the unbaked recipes I found said they might result in runny filling.  So I opted for a slightly less authentic, but oh, so solid version here.  You can find Key lime juice in many larger grocery stores, but regular lime juice will work, too.

Gluten-Free Key Lime Pie
Whisk together one can (14 oz) sweetened condensed milk with 4 egg yolks, 1/2 cup strained Key lime juice and 3 to 4 teaspoons grated lime zest (optional).  Pour into the prepared pie crust (recipe above, it’s okay if it’s still hot from the oven).  Place in a 325 degree oven and bake until the center looks set but is still quivery, like gelatin.  This will take about 15-17 minutes.  Remove pie from the oven and cool on a rack.  When it’s room temperature, put it in the fridge and chill thoroughly. 

When you’re ready to serve, whip 1 cup of heavy cream with 2 Tablespoons powdered sugar, until thickened and stiff peaks form.  Spread over the pie and enjoy.


“I can haz Key lime pie?”

 I know, gratuitous cat photo.  But isn’t he cute?

About Li

A writer, runner, and Gluten-Free Zealot, I’ve been helping others navigate the gluten-free lifestyle for many years. Life is meant to be enjoyed, and when you’re gluten-free, it’s even better!

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