Gluten-Free Bubba's Key Lime Pie
A classic key lime pie featuring a tangy custard filling made with authentic key lime juice and sweetened condensed milk, nestled in a buttery graham cracker crust enhanced with slivered almonds. The pie requires overnight chilling to achieve its signature creamy texture. Topped with homemade sweetened whipped cream, this dessert delivers the perfect balance of tart and sweet flavors that make key lime pie a beloved treat for summer gatherings and special occasions.
Ingredients
- 5 tablespoons butter, melted
- 1 ½ cups graham cracker crumbs
- ½ cup slivered almonds
- 2 egg yolks
- 2 teaspoons lime zest, grated
- ½ cup key lime juice
- 1 14 oz can sweetened condensed milk
- 1 cup heavy cream
- ¼ cup sugar
Instructions
- 1
Preheat the oven to 350 degrees F
- 2
Combine melted butter, graham cracker crumbs, and slivered almonds
- 3
Pat the mixture down into a 9-inch pie pan
- 4
Bake the crust for 5-10 minutes
- 5
Beat the egg yolks in a medium bowl
- 6
Add condensed milk, key lime juice and zest to the egg yolks
- 7
Blend the filling ingredients together
- 8
Pour the filling into the baked crust
- 9
Bake for 15 minutes
- 10
Refrigerate the pie overnight before serving
- 11
Beat heavy cream while slowly adding sugar, increasing speed as mixture thickens
Tips
Use authentic key lime juice for the most vibrant flavor, though regular lime juice can substitute if needed.
Let the pie chill overnight for best texture - this allows the filling to properly set and develop its creamy consistency.
Beat the whipped cream gradually, starting slow and increasing speed to avoid over-whipping.
Good to Know
Refrigerate covered for up to 3 days
Can be made 1-2 days in advance, add whipped cream before serving
Serve chilled with dollops of sweetened whipped cream
Common Mistakes
Don't skip overnight chilling to avoid runny filling
Don't overbeat whipped cream to avoid butter formation
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
Less authentic flavor but acceptable substitute
FAQ
Can I use regular lime juice instead of key lime juice?
Yes, regular lime juice works as a substitute though it will be slightly less tart and authentic in flavor than true key limes.
How long does this pie keep in the refrigerator?
The pie will keep covered in the refrigerator for up to 3 days, though it's best enjoyed within the first two days.
Can I make this pie ahead of time?
Yes, this pie is perfect for making ahead. Prepare it 1-2 days in advance and add the whipped cream just before serving.