Gluten-Free Big Key Lime Pie
An easy, limey, gluten-free recipe from a CBS Bible Study friend of mine that tastes delicious refrigerated or frozen.
Servings Prep Time
12-16slices 10minutes
Cook Time Passive Time
15-20minutes 2-3hours
Servings Prep Time
12-16slices 10minutes
Cook Time Passive Time
15-20minutes 2-3hours
Ingredients
Instructions
  1. Preheat oven to 325 degrees.
  2. Prepare graham cracker crust: Crush Smoreables (in gallon sized plastic baggy with rolling pin or in food processor). Add sugar. Stir well. Melt butter and stir into graham cracker and sugar mixture until well blended. Pat into 2, 8-9″ pie pans or one 12″ pie pan.
  3. In large mixing bowl, combine sweetened condensed milk, eggs, and sour cream, stirring well. Add lime juice. Stir well. Add powdered sugar and lime zest, mixing well.
  4. Pour filling into prepared graham cracker pie crust(s). Bake at 325 degrees for 15-20 minutes.
  5. Let cool. Chill 2-3 hours in refrigerator before serving or freeze. Delicious now and/or later, refrigerated and/or frozen!
Recipe Notes

Need Smoreables? Get a 3-pack order of them here:

 

Serve with Fresh Whipped Cream and raspberries, if desired.