About the Recipe
A harmonious blend of sweet and tart, this gluten-free key lime pie offers a decadent twist on a classic Florida dessert. The rich, dark chocolate crust is made from finely crushed gluten-free chocolate cookies or a combination of almond flour and cocoa powder. This buttery base bakes to a sturdy yet tender consistency, providing a profound, bittersweet counterpoint to the pie’s bright and zesty filling.
The filling is a smooth, satiny custard made with freshly squeezed, bracingly tart key lime juice and creamy sweetened condensed milk. The natural, concentrated flavor of authentic key limes delivers a powerful burst of citrus that is perfectly balanced by the luscious, milky texture. Baked just long enough to set, the filling has a delicate, almost silky quality that melts in your mouth.
Once chilled, the flavors and textures reach their peak. The cool, refreshing lime filling cuts through the richness of the deep chocolate crust, creating an addictive and complex taste experience. Often crowned with a generous layer of freshly whipped cream, the pie is frequently piped into delicate swirls or rosettes, then finished with a sprinkle of bright green lime zest or delicate chocolate shavings for a beautiful presentation.
Each slice reveals a perfect cross-section of deep brown, crisp crust and pale, vibrant lime filling, topped with a cloud of pristine white cream. It is a striking visual that promises a taste of pure tropical bliss with a gourmet, modern twist. This pie celebrates contrasting flavors that come together in perfect unity, making it a showstopper for any gathering, especially for those with gluten sensitivities who appreciate a truly indulgent dessert.
Ingredients
2 cups heavy cream
1 teaspoon of freshly grated lime zest
½ cup fresh lime juice
Approximately 4 limes
One 14 ounce can of sweetened condensed milk
For the Crust
11 gluten-free oreo sheets pulverized to crumbs in a food processor
2 tablespoons sugar
1 tablespoon brown sugar packed
7 tablespoons butter melted
Preparation
For the Crust
Pulverize gluten-free Oreo shells in food processor until finely ground into crumbs
Stir together Oreo crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to combine ingredients well until crumbs are all moistened.
Pour mixture into pie plate or springform pan. Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and (if using a pie pan) gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pie pan.
If the crust needs to be pre-baked, bake on 350 degrees Fahrenheit for 10-13 minutes and allow to cool before filling. If using this crust as part of a different recipe, bake according to your recipe's instructions. If this crust is for a no-bake recipe, refrigerate or freeze for 10-20 minutes before filling.
For the Filling
Utilize a wire whip or a heavy mixer to whip the heavy whipping cream until it reaches soft peaks.
Incorporate the remaining ingredients into the whipped cream.
Pour the mixture into the prepared and baked crust.
Place the dessert in the freezer for a minimum of two hours.
Remove the dessert from the freezer approximately 15-20 minutes prior to serving.
Notes