Gluten Free Key Lime Pie
Gluten Free Key Lime Pie with Mango
Mango puree gives this classic gluten free key lime pie a facelift. The tart lime, is beautifully balanced by mounds of fluffy whipped cream and the tropical sweetness of mango. A perfect go to for summertime cookouts, brunch with friends or an after dinner treat.
Cooking Time: 28 mins
Chill Time: 4 hours- overnight
Cooking Temp: 350 degrees
Ingredients:
Ingredients for the Crust:
1 package of Gluten Free Graham Crackers
5 T softened butter
1 T sugar
Filling Ingredients:
1 T lime zest
3 egg whites
1 can condensed milk
½ c Key Lime juice
Whipped Cream Ingredients:
1 c heavy cream
2 T powdered sugar
1 t vanilla
Mango Puree Ingredients:
1 ripe mango or 1 cup frozen mango ( thawed)
Steps:
- In a small blended, blend the mango into a smooth puree and refrigerate
- Next preheat the over to 350 degrees and prepare a pie plate with none stick cooking spray.
- Using a food processor blitz the graham crackers and sugar until granular. With the processor running add the softened butter until the mixture resembles wet sand.
- Pour the mixture out into the prepared pie plate, press the crumbs with your until well distributed across the dish to create a pie crust. Bake for 8 mins uncovered then remove from the oven and allow to cool.
- Whisk the egg whites on high for 3 minutes. The eggs will be frothy.
- Add the lime zest and slowly pour the condensed milk in while mixing on a medium speed. Beat for 4 minutes.
- Fold in the key lime juice and pour into the prepared pie crust, bake for 20 mins. Cool and place in the fridge and allow to chill 4 hours- overnight.
Preparing the Whipped Cream:
- In the bowl of a mixer fitted with a whisk, whisk together the heavy cream, vanilla and powdered sugar on high speed until stiff peaks form.
Assembling the Key Lime Pie:
Pour the mango puree on the face of the chilled pie, and decorate with the whipped cream, lime zest and lime wedges.
-Patience
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