Sunshine in a Slice: Gluten-Free Key Lime Pie with Tapioca Flour Magic
Rated 5.0 stars by 1 users
Servings
8
Prep Time
20 minutes
Cook Time
15 minutes
Calling all citrus lovers and gluten-free friends! Ditch the store-bought crusts and artificial flavors, because sunshine awaits in the form of this homemade Key Lime Pie. We're swapping traditional wheat flour for the magic of tapioca flour, creating a light, crispy crust that complements the creamy, tangy lime filling perfectly.
Embrace the sunshine on your plate and treat yourself (and your loved ones) to this gluten-free Key Lime Pie masterpiece. With its tangy citrus filling and light, crispy crust, it's the perfect way to celebrate spring or indulge in a taste of the tropics any time of year! So, grab your whisks and preheat your oven – a taste of paradise is just a few steps away!
Author:Tonomi Super Foods
Ingredients
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1 cup Tonomi tapioca flour
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¼ cup almond flour
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¼ cup granulated sugar
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¼ teaspoon salt
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½ cup cold unsalted butter, cubed
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1 tablespoon ice water
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1 (14oz) can sweetened condensed milk
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¼ cup freshly squeezed key lime juice (about 6-8 limes)
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2 large egg yolks
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2 tablespoons grated lime zest
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Whipped cream (optional)
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Lime wedges (for garnish)
Crust:
Filling:
Topping:
Directions
In a food processor, combine tapioca flour, almond flour, sugar, and salt. Pulse until combined. Add the cubed butter and pulse until a crumbly dough forms. Drizzle in ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Press the dough evenly into the bottom and sides of a 9-inch pie plate. Prick the bottom with a fork and freeze for 30 minutes.
Preheat oven to 350°F (175°C). Bake the crust for 15 minutes, or until golden brown. Let cool completely.
In a large bowl, whisk together condensed milk, lime juice, egg yolks, and lime zest until smooth. Pour the filling into the cooled crust.
Refrigerate the pie for at least 1 hour, or until the filling is set.
Top with whipped cream and lime wedges (optional) before serving.
Recipe Note
Tips:
- For a truly authentic Key Lime Pie experience, use freshly squeezed Key limes instead of regular limes.
- If you don't have almond flour, you can substitute all tapioca flour in the crust.
- Chill the pie for at least an hour, but overnight is even better for a perfectly set filling.
- Get creative with your garnish! Top your pie with toasted coconut flakes, fresh berries, or even a drizzle of lime zest.
- Leftovers? Store the pie covered in the refrigerator for up to 3 days.
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