Key lime pie recipe
“Tangy dessert that is WF, GF, dairy free, and sugar free”
- Preparation time: 20 mins
- Cook time: 55 mins
- Total time: 1 hr 15 mins
- Yield: serves 8-10
Desserts don't have to be sweet; this Key lime pie is tangy without being sour, and the fact that it's actually processed sugar free makes it a real bonus.
Why did I create a sugar free key lime pie? Well, because Mr Wheat-Free.org can't eat any sugars post-cancer he gets very envious when I'm making desserts, cakes, cookies etc—if they contain sugar he can't help with the taste tests. However, this Key Lime Pie is his new best friend, and he's also very keen on my sugar free Lemon Curd Pie too.
In the space of 2 weeks I made this recipe three times, and it didn't hang around the wheat-free.org kitchen for very long each time, so I'm certain that you will love it as much as we do. I've served it on its own, as well as with a sugar free ice cream (I use So Delicious Dairy Free No Sugar Added Vanilla Bean Ice Cream), it's great either way.
Preheat oven for baking pastry shell: 200°C, 400°F, gas 6
Reduced temperature #1 for baking filling: 190°C, 375°F, gas 5
Reduced temperature #2 after 30 minutes of baking filling: 180°C, 350°F, gas 4
- Lightly butter and dust with white rice flour a 25cm (10") fluted tart tin with a removable base.
- Into a large mixing bowl put the white rice and gluten free flours, non-dairy margarine and stevia. Mix together until it resembles large breadcrumbs. Add the egg yolk and water, and knead into a smooth ball of pastry dough. If the pastry appears too dry and crumbly then sprinkle with a little more water until it makes a smooth ball. Wrap and chill in the fridge for 30 minutes.
- After the pastry has chilled, roll it out on a lightly white rice floured surface to a size large enough to completely line the tart tin including the sides. You may find it too delicate to lift in one piece and have to patch it together in the tart tin. Gently push the pastry into the flutes, and trim the top edge to neaten the pastry.
- Bake the pastry shell for 15 minutes.
- While the pastry shell is baking make the filling. Put the coconut milk, lime juice, egg yolks, lime zest and stevia in a bowl and beat together until well mixed.
- Remove 1 tbsp of the lime mix and add to the cornstarch to fluidise it. Make sure that it is fully mixed, then add this back into the lime mixture and beat thoroughly to ensure it is well combined.
- When the pastry shell is baked, place it on a large baking tray, and reduce the oven temperature to 375°F. The tray needs to be large enough to stand the tart tin on it with a good clearance all around the tart tin, the reason for this will become obvious when you pour the filling into the pastry shell.
- Pour the filling into the pastry shell. The filling is very runny so it's up to you how full you fill the pastry, however the fuller you can get it the more yummy filling you get.
- Very carefully transfer the baking tray with filled pastry shell into the centre of the oven. If you're not careful the lime mixture will slop over the sides, hence the reason for putting it on a large baking tray.
- Bake at 375°F for 30 minutes, then reduce the oven temperature to 350°F and bake for another 10 minutes. Note: if you used agar powder instead of cornstarch you will need to bake at the lowest temperature for another 5 minutes. It will still come out of the oven quite wobbly, but will set when it cools.
- At the end of the combined baking times remove the Key lime pie from the oven. It will still be a little wobbly, but it will set as it cools.
- Leave to cool for at least 90 minutes before removing from the tin, then refrigerate, if you can refrigerate it while still in the tin so much the better, but allow it the 90 minutes breathing time at room temperature first.
- Serve chilled.
Typical nutrition per 1/8 slice: 271 calories, 18g total fat, 6g saturated fat, 0g trans fat, 22g carbohydrate, 1g fibre, 1g sugars, 4g protein, 85mg sodium