This miracle gluten free key lime pie dessert achieves all of the creamy, tart richness of the real deal without any dairy or eggs in its filling. For success, use fresh key limes, regular fresh limes, or bottled key lime juice— it’s all good. If you go with fresh, don’t forget to zest your limes before you juice them. If you use dairy-free GF graham crackers, the pie is also vegan.
Gluten-Free Key Lime Pie Recipe
MAKES 1 (9-INCH) PIE
- 1 (7.5-ounce) package gluten-free graham crackers
- 9 tablespoons sugar
- Kosher salt
- 8 tablespoons coconut oil melted
- 1 cup key lime juice (from about 2 pounds key limes)
- 3 tablespoons cornstarch
- 2 tablespoons key lime zest
- 1 (12.3-ounce) block extra-firm silken tofu, drained
- 1/4 teaspoon gluten-free pure vanilla extract
Preheat the oven to 350°F. In a food processor, combine the graham crackers, 1 tablespoon sugar, and 1/4 teaspoon salt. Process until the crackers have a fine crumb resembling coarse sand. Drizzle in 5 tablespoons of the oil and process until just combined.
Transfer the crumbs to a 9-inch pie pan, then spread and firmly press the crumbs onto the bottom and sides of the pan to form a moist crust. Bake until the crust has browned slightly and is a bit crisp, about 15 minutes. Let cool completely.
Combine lime juice, the remaining 1/2 cup sugar, and cornstarch in a small saucepan and cook over medium heat, whisking constantly, until the mixture becomes a thick gel, about 4 minutes. Whisk in the remaining 3 tablespoons oil.
In a food processor or blender, process the lime juice mixture, lime zest, tofu, vanilla, and a pinch of salt until smooth. Slowly pour the filling into the cooled crust. Chill in the refrigerator until firm, for several hours or overnight.
Photography Chelsea McNamara