Gluten Free Key Lime Pie

Happy weekend, friends!

Today I am celebrating Mothers' Day with my family and I've made key lime pie - a family favorite! My whole family is gluten free, and it's been about 15 years since we've gone GF, so we've got a pretty good hang of modifying recipes a bit so they taste like the real deal.

Goodie Girl animal crackers make for the perfect gluten free pie crust!

For this recipe, I've partnered with Goodie Girl gluten free cookies to make the perfect pie crust. I'm subbing traditional graham crackers with their magical animal crackers. It's perfect for key lime pie or any other pie where you need a graham cracker crust. I love that their cookies aren't grainy, have a weird after taste, and aren't full of sugar to compensate for lack of gluten like other gluten free cookies. Plus, they have some great dupes for Girl's Scouts cookies & Oreos!

crushed Goodie Girl cookies make the perfect pie crust!

Let's jump in!

Ingredients:

Crust

- 4 cups of Goodie Girl Magical Animal Crackers (crush after measuring)

- 5 TBS butter, melted

Pie filling

- 1 cup of fresh key lime juice (don't cheat here! If Lilly Pulitzer could juice, so can you!)

- 1 14 oz can of sweetened condensed milk

- 4 Egg Yolks

- 1 teaspoon of lime zest

Topping

- 1 cup of heavy whipping cream, cold

- 1 tsp vanilla extract

- 3 TBS powdered sugar, sifted

- 1 tsp lime zest

Directions:

1. Preheat oven to 350*F

2. Combined crushed gluten free cookies & melted butter in a mixing bowl, stir until completely mixed.

3. Scoop cookie mixture into a pie pan & press around into the pan until it looks like a pie crust. It's easiest with your hands.

4. Bake your pie crust for 10 mins in the oven.

5. Meanwhile, make the pie filling: combine your fresh-squeezed lime juice, sweetened condensed milk & egg yolks in a bowl. Whisk until well combined. The longer you mix, the fluffier the pie is, I used my Kitchenaid stand mixer.

6. Pour the mixture into the pan with the pie crust (after it's baked for 10 mins). Return back to oven & bake for 20 minutes.

7. Allow pie to cool for at least 2 hours, or cover with plastic wrap & cool in fridge over night.

8. Make whipped topping - Combine heavy whipping cream, vanilla & sugar in a mixing bowl. With a hand-held mixer, start mixing on low & increase speed to medium until peaks begin to form.

9. Evenly spread the whipped topping on the pie, garnish with lime zest & lime slices & serve immediately!

Notes:

- I allowed my pie to cool completely overnight in the fridge before making the whipped cream & putting it on top of the pie so the warm pie wouldn't melt the topping.

- Pie stays good for 3-5 days after making

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