Gluten free key lime pie
My wife cannot eat wheat, corn or rice flour, so I adapted a classic US dessert to suit her by using an almond meal crust and a family kitchen classic was born. I'm not sure if it is the nutty crust or the citrus kick of the limoncello that makes it popular, but the whole family seems to like it.
- Gluten free
- 140g round almond meal
- 80g butter
- 1 beaten egg
- 3 egg yolks
- 1 can sweetened condensed milk
- 125ml lime juice
- 300ml cream
- zest of a lime
- A generous splash of limoncello liqueur.
- Whipped cream
- Melt the butter and mix with the almond meal and beaten egg.
- Line the bottom of a 9 inch (23cm) pie dish with baking paper and rub a little butter up the sides.
- Line the dish with the crust mixture taking care not to make it a consistent thickness somewhere around 2 to 3 mm. Too thin is preferable to too thick.
- Bake at 180 C for 8 to 10 minutes (no more) on the middle rack of the oven, removing at the first sign of it browning. There is no need to 'blind bake' this crust. Set to one side to cool.
- Beat the three egg yolks until thick and creamy.
- Add the condensed milk and beat until mixed through.
- Add the lime juice and zest while continuing to beat.
- Last of all add the dash of limoncello.
- Pour the filling into the cooled pie crust. It should reach or just cover the top edge of the crust. Then bake on the middle rack of the oven at 180 C for twelve minutes or until a skewer inserted in the centre comes out clean.
- Cool, and serve with lightly whipped cream.