This no bake gluten free key lime pie is really a “key lime” pie. Have you ever juiced a key lime? It’s not something you’d soon forget. They’re teeny tiny so you have to juice about 2 pounds of them to get enough juice for a pie. But they have a lovely bright taste that is like a mix between lemons and limes (for a traditional gluten free key lime pie, click here). So … if you juice the right ratio of lemons and limes, guess what? They mostly taste like key limes. Quick & easy bonus!
This time of year, the limes are big and beautiful so you shouldn’t need more than 2 limes for both the juice and the zest.
Since you’ll heat the sweetened condensed milk with the lemon-lime juice to reduce the juice a bit and melt the softened gelatin, it will curdle. No worries. Just add the zest and blend until smooth.
Fold in freshly whipped heavy cream, pour into an easy no-bake crust, and chill until set. Smooth as silk, and light and bright with the perfect combination of freshly squeezed lemon and lime juices, this no bake gluten free “key” lime pie is just the thing to serve in the dog days of summer. Now wouldn’t this be fantastic with a margarita (just be sure to use gluten free tequila!). Or how about a mojito (personal fave) … Whatever you’re drinking, at least dessert is settled.
4 fluid ounces total freshly squeezed lemon-lime juice (1 1/2 fluid ounces lime juice + 2 1/2 fluid ounces lemon juice)
2 teaspoons freshly grated lime zest
1/8 teaspoon kosher salt
10 fluid ounces heavy whipping cream, chilled
Make the crust. In a large bowl, mix the cookie crumbs and melted butter until well-combined. Press the mixture into the bottom and up the sides of a 9-inch nonstick or greased pie plate. Place the pie plate in the freezer until firm (at least 10 minutes, but longer is fine).
Make the filling. Place the contents of the packet of powdered gelatin and the 2 tablespoons of water in a small, microwave-safe bowl, and mix well. Allow to sit for a few moments until the gelatin swells. It will be lumpy.
Place the sweetened condensed milk and the lemon-lime juice in a medium-sized heavy-bottom saucepan and bring to a simmer over medium heat, stirring constantly. The milk will begin to curdle. Add the softened gelatin, and mix until it is melted. Pour the mixture into a blender, add the lime zest and salt, and blend until smooth. Pour into a large bowl and set aside to cool briefly.
Place the heavy whipping cream into the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a hand mixer), and beat on medium-high speed until stiff (but not dry) peaks form. Fold the whipped cream into the lemon-lime sweetened condensed milk mixture until no more than a few white streaks remain. Pour the filling into the chilled crust, and smooth the top with a spatula. Chill the pie for at least 4 hours or until firm. Slice with a sharp, wet knife and serve chilled.