Gluten-Free Key Lime Pie Recipe
Enjoy a tangy key lime pie with a delightful gluten-free crust made from Cinnamon Chex and Bisquick.
Ingredients
- 1 1/2 cups crushed Gluten-Free Cinnamon Chex cereal
- 1/2 cup Gluten-Free Bisquick
- 4 tablespoons unsalted butter, melted
- 3 tablespoons ice water
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- 28 oz sweetened condensed milk
- 1 cup key lime juice
Instructions
- Preheat oven to 350°F (177°C).
- Mix crushed Chex cereal, Bisquick, and melted butter. Add ice water and mix until it holds together. Press firmly into a 9-inch pie plate.
- Bake the crust for 10-12 minutes until lightly golden. Let it cool.
- In a separate bowl, whisk together egg yolks, vanilla extract, sweetened condensed milk, and key lime juice until smooth and creamy.
- Pour the filling into the cooled crust.
- Bake for 15-20 minutes, or until the filling is set but still has a slight jiggle. Let cool completely, then chill for at least 2 hours.
Notes
- Use actual Key Lime juice for the most authentic flavor.
- Don't overbake the pie; the center should be slightly jiggly.
- Chill thoroughly for the best texture and flavor melding. Allergens: Milk, Eggs, Soybeans, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overbake the pie; the center should be slightly jiggly.
- Chill thoroughly for the best texture and flavor melding. Allergens: Milk, Eggs, Soybeans, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.