no-bake gluten free key lime pie
you can’t go wrong with key lime pie in the summertime. this is one of our favorite desserts and we finally feel like we’ve mastered it! and it’s no bake. and it’s gluten free. so what’s not to love? also, using the simple mills crackers or siete cookies for the crust is a GAME CHANGER! use either or use a box of each—we’ve done it all ways and it turns out delicious every. single. time.
INGREDIENTS
the gluten free crust
2 boxes of Simple Mills Honey Cinnamon Seed & Nut Flour Sweet Thins OR 2 bags of Siete Mexican Shortbread Cookies (~3 c. whole)
3/4 stick (6 tbsp) butter; melted
1/4 c. brown sugar
1/4 tsp kosher salt
the filling
1 (14oz) can sweetened condensed milk
8oz cream cheese; at room temperature
1 c. key lime juice (regular limes work great too!)
grated zest of 2 limes, plus more for garnish
2 c. heavy whipping cream; divided
2 tbsp powdered sugar; divided
INSTRUCTIONS
start by greasing the 9 inch pie pan with butter or oil
to make the crust, get out your food processor and put in your cinnamon crackers or cookies and pulse for about 10 seconds, but be careful not to crush them too much. add in the melted butter, brown sugar, and salt—pulse until the butter is evenly incorporated and the mixture holds together when squeezed in your hand.
transfer the cinnamon cracker/cookie mixture to the pie pan and press the dough evenly into the bottom of the pie pan and up the sides. you can use a cup, measuring cup, or your hands to do this.
to make the filling, get out your stand mixer or handheld mixer—combine the condensed milk, cream cheese, lime juice, lime zest, and beat on medium speed until smooth, about 1-2 minutes and set aside.
in a separate bowl, whip 1 cup of the heavy cream and 1 tbsp of the powdered sugar until firm peaks form.
with a rubber spatula, gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the cream. using the spatula, fill the pie crust and smooth the top.
chill in the fridge for at least 3 hours or overnight.
before serving, whip the remaining 1 cup of the heavy cream, 1 tbsp of the powdered sugar, and a pinch of salt to stiff peaks and cover the pie with the cream.
top the whipped cream with grated lime zest and a lime slice for decoration.
serve and enjoy!
keep any leftovers refrigerated for up to 3 days.