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
- 1¾ cups Nairn's Oat Graham crumbs (about 1 1/2 boxes of Nairn's oat grahams)
- ⅓ cup sugar
- 7 tablespoons unsalted butter, melted
For the filling
- 2 cans (14 ounces each) unsweetened condensed milk
- ½ cup light or reduced fat sour cream
- ¾ 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.Make the Crust – Crush the oat grahams, mix with melted butter and sugar, then press into the pan. Bake at 375°F for 7 minutes.
- Juice and Zest the Limes – You’ll need about ¾ cup of juice and zest from 4–5 limes.
- Mix the Filling – In a bowl, whisk together the condensed milk, sour cream, juice, and zest until smooth.
- Preheat oven to 350 degreesBake the Pie – Pour the filling into the cooled crust. Bake at 350°F for 10 minutes until just set.
- Chill and Garnish – Let cool to room temp, then chill at least 3 hours. Add whipped cream and lime slices before serving.