Gluten-Free Key Lime Pie
Ingredients
Crust
-
1
box
gluten-free graham crackers
-
¼
cup
coconut sugar
-
⅓
cup
melted ghee or butter
Filling
-
4
large
eggs
-
1
large
egg yolk
-
¾
cup
fresh squeezed lime juice
-
½
cup
maple syrup
-
2
tablespoons
lime zest
-
1
tablespoon
coconut flour, sifted
-
1
container
whipped topping, defrosted
-
to taste
lime slices and Reddi-wip for decoration
Instructions
- Preheat the oven to 375°F.
- In a food processor, combine the graham crackers, coconut sugar, and melted ghee.
- Process until the mixture is fine and sticks together when pinched.
- Press the mixture into the bottom of a 9.5-inch pie dish without greasing it.
- Bake the crust for 12 minutes and let it cool for 30 minutes.
- Lower the oven temperature to 350°F.
- While the crust is cooling, whisk together the eggs, lime juice, maple syrup, lime zest, and sifted coconut flour in a large bowl.
- Pour the filling into the cooled crust and bake for 22-25 minutes until the center is set but can still wiggle slightly.
- Let the pie cool on the stove for 30 minutes, then refrigerate for at least 2 hours or preferably overnight.
- Before serving, add a layer of defrosted whipped topping and garnish with lime slices, zest, and Reddi-wip.
Nutrition Facts (estimated)
Servings
8 slices
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
4g
Sodium
150mg
Cholesterol
160mg
You might also like