Key Lime Pie
This homemade Key Lime Pie is such a perfect dessert for the spring and summer. With a gluten-free oat graham crust filled with a tart and sweet filling, this pie will surely please everyone.
Servings: 12 servings
Ingredients
For the crust
- 1 3/4 cups Nairn's Oat Graham crumbs (about 1 1/2 boxes of Nairn's oat grahams)
- 1/3 cup sugar
- 7 tablespoons unsalted butter, melted
For the filling
- 2 cans (14 ounces each) unsweetened condensed milk
- 1/2 cup light or reduced fat sour cream
- 3/4 cup fresh key lime juice (about 15 key limes)
- zest from about 4 key limes
- whipped topping and limes slices, optional for garnish
Instructions
- Preheat oven to 375 degrees. Have a 9 inch springform pan ready. Using a blender or food processor, blend the oat grahams until they are a crumb consistency. Place the graham crumbs in a large bowl. Add the sugar and melted butter. Mix together until everything is incorporated.
- Pour into springform pan and evenly press crumb mixture firmly on the bottom of pan up the sides about an inch. Bake for 7 minutes and then remove from oven. Allow to cool for 30 minutes.
- While the crust is cooling, zest the key limes to get about one tablespoon of zest. Juice the limes to get just a bit more than 3/4 cup of lime juice. Set aside.
- Preheat oven to 350 degrees. I like to wrap the bottom of the springform pan with aluminum foil, just in case any filling seeps through. I also place springform pan on baking sheet.
- In a large mixing bowl, whisk together the sweetened condensed milk, sour cream, lime juice, and zest.
- Pour into prepared graham cracker crust and bake for 10 minutes.
- Let pie cool slightly before chilling. Chill for at least 3 hours. Top with whipped cream and lime slices, if desired.