Sunday, November 30, 2008

Key Lime Pie in Gluten-Free Whole Foods Crust is delicious



I thought it would be fun to make key lime pie for Thanksgiving while visiting my parents in Florida.  We bought a pre-made crust from Whole Foods and filled it with the following recipe from GourmetSleuth.  It was delicious and I would definitely make it again!


Key Lime Pie by GourmetSleuth
This is a recipe for "real" Key Lime pie. Real Key lime pie is not green and it does not have a soft "pudding" texture. The pie gets its true pale yellow color from the egg yolks that predominate the ingredient list. And the texture is a "firm custard".

Be careful that you don't over-bake the pie or it will be "rubbery". For best results use fresh Key Limes, not bottled juice. The traditional preparation does not put any meringue on the top of the pie. This is a very simple recipe and only takes a few minutes to prepare and 12 minutes to bake.


Servings: 5 - 6
I N G R E D I E N T S
Crust
16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 lb) margarine or butter

Pie
4 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes)
2 teaspoons grated lime peel, green portion only

Whipping Cream For Garnish (Optional)
1/2 cup whipping cream
2 teaspoons granulated sugar
1/4 teaspoon vanilla

I N S T R U C T I O N S
Crust:
Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.

Pie Filling
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.

Serving
If you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream.

2 comments:

Shirley said...

Where do you get gluten free graham crackers or substitute for them?

Jen Friedberg said...

You can either buy these which are pretty good - GLUTEN FREE SMOREABLES GRAHAM STYLE CRACKERS by KINNIKINNICK http://www.thebetterhealthstore.com/ItemDetail.asp?ovchn=FRO&ovtac=CMP&sku=2013300309&ovcpn=KINNIKINNI&ovcrn=2013300309

or make your own and then crumple them. I did that the first time with the recipe out of Rebecca Reilly's book. Also, you can look into some of the nut crusts that the raw food crowd likes.