The absolute best gluten-free key lime pie beats out all other recipes in taste, affordability, and ease! This effortless recipe will bring you back to Key West with a traditional creamy tangy lime pie with sour cream and easy substitution for graham cracker crust! Plus, the easy baking method for this homemade lime pie means a perfectly set, creamy texture every time.
Preheat the oven to 350ºF. Place the oats, melted butter, powdered sugar, cinnamon, and salt in a food processor. Blend until well combined and the oats clump together, about 20-30 seconds.
2 cups quick-cooking oats, ½ cup unsalted butter, ½ cup powdered sugar, ¼ teaspoon cinnamon, ¼ teaspoon salt
Press firmly on the bottom and up the sides of a 9-inch pie dish. Tip: To make the crust come all the way up the sides, press evenly on the bottom to work the excess crust up the sides. Bake for 18 minutes, or until oats are set. If the crust puffs up during baking, use a measuring cup to flatten gently immediately when it comes out of the oven. Cool completely before filling.
While the crust is cooling, prepare the filling. Whisk together the sweetened condensed milk, lime juice, sour cream, and zest. Pour into the cooled crust.
28 ounces canned sweetened condensed milk, ¾ cup key lime juice, ½ cup sour cream, 2 tsp lime zest
Bake at 350ºF for 10 minutes. Turn the oven off, but leave the pie in for 30 minutes. Remove the pie from the oven and let cool to room temperature. Transfer the pie to the refrigerator to chill for at least 6 hours or overnight.
To make the whipped cream, use a large mixing bowl with hand held mixer or stand mixer fitted with whisk whip. Beat together heavy cream, powdered sugar, and vanilla extract on medium-low speed until the mixture starts to thicken.
1 cup heavy cream, 3 tablespoons powdered sugar, 1 teaspoon vanilla extract
Increase speed to high and whip until stable peaks form, about 1-2 minutes longer. Spread on the chilled pie and serve cold.
Notes
LIME JUICE
If you use key limes you will need about 1 to 1 1/2 pounds, depending on how fresh they are. This is about 22-30 key limes. To substitute regular limes, you will need about 8-10.To juice the limes use a citrus juicer or garlic presses get out a lot of juice!Do not use regular lime juice concentrate. Instead, substitute Nellie and Joe's Key Lime Juice.If you can't find fresh key limes or Nellie and Joe's key lime juice, then regular lime juice may be substituted.
Storing
Serve cold. You may make the pie up to two days ahead of time and refrigerate leftovers up to three days.Recipe adapted from Allrecipes