Everyone has a favorite dessert from a restaurant and no one can usually make it at home and exceed that food memory. My husband is a traveler and a foodie. He eats key lime pie wherever he goes and believes he knows what an authentic key lime recipe should taste like.

I’ve tried my best to recreate a recipe for an authentic key lime pie, one that has the brightness and intensity of  limes, the heavenly textures of a thick lime cream paired with an airy light whipped cream and a flavorful, crunchy crust.

How’s that for a classic dessert?

I have over 1200 recipes and I want you to know that I fret about them being right for you. It’s my desire for you to have a great experience in your kitchen.

So as we argued about texture, I remade the pie, and even came up with a gluten free crust as an option. I’m eating gluten free now, which is not easy, and hope to be bringing you more delicious gluten free dishes, and a post on why I’m doing this. It has nothing to do with trends, but is a health matter.

On my second go round I thought to myself, why can’t everyone be happy? I can make small tarts and vary the crust between traditional graham crackers and an almond flour gluten free option.

The first key lime pie was just a little too thick, so I added more lime juice. I also used a mixture of key limes and Persian limes. If you have a choice between the two, however, I would just go with regular limes because otherwise you will need 25-30 key limes.

Key limes aren’t juicy enough, but they are more tart and that’s what an authentic key lime pie recipe has to have. It has to be tart, but the tartness will be offset by the sweetened condensed milk and the combination is creamy heaven.

Have you ever wondered what sweetened condensed milk is? It’s milk and sugar with the water evaporated out so it’s sticky, rich and whatever you do, do not look at the calorie count.

How to Top the Key Lime Pie

You could top your key lime pie with meringue like Southern Fatty did, or go with my preferred method, and top it with a stabilized whipped cream.

The whipped cream can be applied and refrigerated and it will look just as good two days later. I show you how to do that in this video. You can also freeze the pie or small tarts before applying whipped cream. Take out 20 minutes prior to serving. They will taste just as good.

Authentic Key Lime Pie Recipe with a Gluten Free Option

Let me know if you make this authentic key lime pie recipe and if you like whipped cream or meringue?

Let’s connect on instagram and if you make any of my recipes I’d love for you to tag me at #spinachtiger.

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Authentic Key Lime Pie Recipe with Gluten Free Option

Authentic Key Lime Pie Recipe with a gluten free option, using both key limes and limes and a stabilized whipped cream.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Graham Cracker Crust

• 1 1/4 cups graham crackers
• 6 tablespoons melted butter

Gluten Free Crust

• 2 cups almond flour
• 2 tablespoons butter
• 1 tablespoon sugar optional

Key lime pie filling

• 3 large limes
• 8 key limes see notes
• 2 teaspoons lime zest
• 1 can 14 ounces sweetened condensed milk
• 4 large egg yolks room temperature

Whipped Cream Topping

• 1 cup heavy whipping cream
• 1 tablespoon confectioner's sugar
• 1 tablespoon cream cheese softened room temperature
• dash vanilla

Instructions

Graham Cracker Crust

• Put graham crackers into a food processor until you have crumbs.
• Melt butter in microwave for 30 seconds in glass dish.
• Mix together, press into a pie or tart pan. If using a tart pan, first layer the bottom with oil or butter or a cooking spray and use a sheet of parchment paper. Butter the paper (or spray) before adding crumbs.
• Bake for 10 minutes at 350 degrees.

Almond Crust

• Combine almond flour with butter, and using same instructions for graham crackers, press iinto pie pan. Bake for 15 minutes at 350 degrees F.

Filling

• Wash limes. Rinse. Zest to get 1 tablespoon of lime zest.
• Juice limes to get 1/2 cup lime juice plus 2 tablespoons.
• Beat egg yolks with mixer until golden and creamy.
• Add in lime juice, sweetened condensed milk and lime zest.
• Mix until well incorporated.
• Pour into prepared pans.
• This recipe will make one large pie or tart (9 inches) or 4-6 smaller tarts depending on size of your tart pan.
• Bake at 350 degrees F for 10-15 minutes. Center should not jiggle.
• Cool completely. Refrigerate overnight.
• Apply Whipped topping before serving. If you stabilize whipped cream, you can apply whipped cream and put back into refrigerator for several hours to two days.

Whipped Cream

• Mix cream, cream cheese, confectioner's sugar, vanilla together for five minutes until stiff.

Notes

Lime Juice: You will want 1/2 cup plus two tablespoons. Key limes give very little juice, so you'll need 25 or more. I mixed key limes with Persian limes, which are much juicier.

Almond Crust: Some recipes call for adding an egg. I did not do that for this type of pie.

More Tart Desserts from Spinach Tiger

Lemon Shaker Pie

Lemon Tart

Lemon Olive Oil Cake

Italian Lemon Ice, Lemon Simply Syrup

Pavlova Cups with Basil Lime Cream

The post Authentic Key Lime Pie Recipe with Gluten Free Option appeared first on Spinach Tiger.

I love Sangria especially white Sangria with tropical fruits like mango, key lime and pineapple. Our summers get hot and humid here and we need a reason to continue to love summer. Summery drinks like Sangria helps us enjoy the heat just a little bit more.

This is just so refreshing and so easy to make. I bought a bottle of mango lemonade at Trader Joe’s the other day and each day I would add something to it. One day, I thought it would be nice with basil. Another day, frozen pineapple, and on another day I added in some key limes. Then it hit me. I’m making Sangria. All it needed was a bottle of white wine.

This is the summer party cocktail that starts the cookout or girls’ night in. I recently had Sangria at a place that mixes the wine in with each glass. That would be a great idea if you were having company and some drank and some did not.

Sangria is popular around our house. We have enjoyed Strawberry Sangria and Blackberry Sangria in the past. This is just as good without the wine and kid friendly.

Tell me what’s your favorite summer cocktail? I’m sticking with white Sangria.

Strawberry Sangria

Blackberry Sangria

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White Sangria with Mango, Lime, Pineapple and Basil

Refreshing tropical take on white Sangria.

Course Cocktail

Cuisine American

Servings 8

Author Angela Roberts

Ingredients

• 1 quart of mango lemonade or lemonade
• 1 liter of dry white wine
• 4 key limes or 2 lime, sliced, 1 lime for juice, 1 lime for slices
• frozen pineapple
• fresh basil leaves

Instructions

• Mix juice limes, basil, frozen pineapple together.
• If making the night before, add the wine and refrigerate. You can add the wine to each glass, making them individually, using a ratio of half and half or whatever you prefer.

The post White Sangria with Mango, Key Lime, Pineapple and Basil appeared first on Spinach Tiger.