Gluten Free Key Lime Pie Recipe
On my eighth birthday I received my very first cookbook, The Betty Crocker Junior Cookbook. After my party, I sat on my front porch and read the book like a novel, a habit that continues today with each new cookbook I get.
That year, my father was stationed away at war. Shortly after my birthday, he came home for a week visit. I thought one way I could show him how happy I was to see him would be to make him something from my cookbook all by myself. The recipe I chose was a key lime pie.
I have included a Gluten Free Key Lime Pie Recipe in my new cookbook, 5 Ingredient Cookbook.
Cooking and baking are wonderful ways to show your love for someone. And they do not need to be complicated. I think this recipe proves that.
- 1 8-ounce package cream cheese at room temperature
- 1 14-ounce can sweetened condensed milk
- 3 egg yolks
- ½ cup fresh key lime or lime juice
- 1 pre-made gluten-free graham cracker crust
Preheat oven to 350 degrees F.
In the bowl of an electric mixer, preferably fitted with a paddle attachment, beat the cream cheese until smooth and creamy. Add the sweetened condensed milk and egg yolks and beat until fully incorporated, scraping down the sides of the bowl as needed. Add the lime juice and beat well.
Pour the mixture into the pie shell and smooth the top with a spatula. Place the pie on a baking sheet and cook for 10 minutes or until the filling begins to set. Let cool completely.
Refrigerate for at least 2 hours or up to 24 hours before serving.
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