Easy, gluten free key lime pie…

Ingredients

(Crust)

1 cup almond flour

1 cup gluten free flour

1 stick butter

1/2 cup sugar

1 teaspoon vanilla powder or extract

(Filling)

3 egg yolks

Juice of 6-7 limes (plus zest from 3 of them)

1 cup sweetened condensed milk

Recipe

(Crust)

Preheat the oven to 350ºF/180ºC.

Mix the almond flour, gluten free flour, room-temperature butter, sugar and vanilla in a food processor.

Press the dough into a greased pie pan (preferably with removable bottom) to create a shell.

Poke holes into the bottom of the dough so that air can escape while the shell cooks, so that it doesn’t puff up.

Pre-bake for 15 minutes and remove from oven.

(Filling)

While the shell bakes, whip the egg yolks until thick and pale with an electric mixer.

Add the sweetened condensed milk and blend until integrated.

Add the lime zest and then slowly add lime juice tablespoon by tablespoon and blend (the mixture will emulsify and thicken as you mix it).

Pour the filling into pie shell.

Bake for another 15 minutes at 350 degrees until the filling sets (you will see tiny bubbles form at top) and make sure not to overcook our filling will separate and curdle.

Top with freshly whipped cream and a garnish of lime zest.