Gluten and Dairy Free Key Lime Pie with Macadamia Crust
Tangy key lime curd is combined with a buttery macadamia crust for a taste of the tropics!
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Servings: 8
Equipment
- 2 mixing bowls
- 1 saucepan
- 1 Blender
- 1 8" to 9" springform pan
Ingredients
Macadamia Crust
- 2 1/2 cups Gluten and Dairy Free graham crackers
- 1/2 cup macadamia nuts
- 12 tbsp Dairy Free butter, melted
Key Lime Pie
- 1 1/4 cups key lime juice
- 2 1/3 cups sugar
- 6 eggs, room temperature
- 4 tbsp Dairy Free butter
- 1 oz unflavored gelatin
- 2 tsp lime zest
- Dairy Free whipped topping and macadamia nuts for serving
Instructions
- Add the graham crackers and macadamia nuts to a blender and pulse until they form a fine, sandy texture.
- Melt the butter and mix with the macadamia mixture.
- Press the crust mixture into an 8" or 9" springform pan. Refrigerate while you make the filling.
- Add the key lime juice and gelatin to a bowl and mix to combine. Allow it to sit for 5 minutes.
- Add the eggs and sugar to a mixing bowl. Mix on high for about 3 minutes. The mixture will become pale yellow.
- Add the egg mixture, key lime mixture, butter, and lime zest to a saucepan and place on low heat. Whisk continuously until it thickens.
- Once it has begun to thicken you can increase the heat to medium to speed up the process.
- Once thickened pour the mixture into the prepared crust.
- Allow the key lime pie to refrigerate for 24 hours.
- When ready to serve top with whipped topping and chopped macadamia nuts.
- Enjoy!
Video
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