No bake key lime pie, gluten free

If you like key lime pie you are going to love this no bake key lime pie, gluten free. So much easier!


Remember when I made this no bake key lime version a while ago? Maybe NOT :-)

Well, I have been going through some of my recipes and trying to choose which ones to update or healthfied a bit more.

Do you have any of my recipes you want me to make healthier? if you do, let me know.

When I first started this blog, I was working with a point and shoot camera. There was nothing wrong with it, but it was not intended for food pictures.

It made the job super hard. I could not shoot on days where there was no sun light, and I always had to use a tripod to make sure the pictures didn’t turn out blurry.

All in all, it was a pain in the butt.

Anyhow, some of my very first posts have food pictures that aren’t that appealing. What I am trying to do is update some of them. Little by little it will get done.

Onto the post now, shall we?

For this time around, I used the base that I made for the no bake frozen lemonade cheesecake I made a while back. We really enjoyed that based, so I figured, why not use it here?

We actually liked this version much better, but if you still like the other base, well just go for it. However, I think you can decrease the sugar content of it, I used 1/4 cup less sugar for this version.

Either way, they are both good. You choose…

Enjoy!!


This is about how the crust mixture looks like after you pulse all of the crust ingredients together. Just press it down onto your favorite round pan with removable bottom.

This is a fairly easy pie to make. No especial skills required. Just a food processor and some mixing ability :-)


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No bake key lime pie, gluten free

Miryam's original recipe

Yield: 8-10 servings

Total Time: 25 minutes

Ingredients:

Crust

Filling

  • 8 oz cream cheese, at room temperature
  • 1 cup heavy cream
  • 1/2 cup +1 tablespoon confectioner's sugar
  • Juice of 3-4 key lime, regular limes will also work.

Directions:

Place oats in the food processor and pulse until they are pulverized. About 1 minute. Add the remainder of the ingredients and pulse until mixture comes together. About 1-2 minutes.

Press the crust mixture down onto the pan (I used a 9 inch round pan with removable bottom) making sure you go up the sides as well. Place it the fridge while you work on the filling.

In a bowl, with an electric mixture, combine the cream cheese, sugar and lime juice until smooth. In another bowl whipped the heavy cream until firm peaks form. With a spatula, carefully fold the whipped cream into the lime cream cheese mixture.

Pour the mixture over the prepared crust and decorate as desired. I used a little bit more heavy cream with two tablespoons of maple suryp and piped it with a decorative tip.

Make sure you refrigerate the pie over night before serving.

Nutrition facts calculated based on the recipe giving 8 servings.

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11 comments

  1. wonderful pie) i want to cook this

  2. Two of my favorite flavors at the moment! Yum!
    This also reminds me I need to get more ww pastry flour! :)
    Thanks for sharing!

    BTW…are you still thinking about a cookbook? I know you’re super busy right now and it’s probably the last thing on your mind but I just wanted to say that I would be the first in line to buy it! :)I already have most your recipes printed and in a binder but a book would be lovely! Thank you for all your wonderful work and recipes!

  3. I love anything coconut and this cake looks devine. I’ll be making it next time I have company. I am your newest follower. I would love it if you visited my blog and followed me back
    at http://www.glutenfreewithjudee.blogspot.com

  4. Patti,

    thanks so much for your kind remarks ;-).
    I would love to start my project on the book but like you know I am super busy. It is one of my dreams so I will try to full fill it when the time is right and for sure you will be one of the first people to know ;-).

    Regards

  5. Looks wonderful and I happen to have a huge pile of limes right now that I’m trying to figure out how to use! Quick question: would light coconut milk work? that is what I have in the house right now. Thanks!

  6. bubumotherof2,

    that is actually what I used so I am correcting that right now, thanks ;-)

    Let me know how it turns out

  7. Your blog is beautiful and your recipes look amazing! So happy to have found your site & happy to be your newest follower.

  8. oh yum, we just had it, that was FANTASTIC! I only had sweetened coconut, so used that and it was fine. Thanks for another great recipe!

  9. bubumotherof2,

    I am glad you guys liked it as much as we did. I am making it again next week with a couple of substitutions ;-)

    This one is really one of my ultimate favorite cakes

    Regards

  10. Hi Miryam, Your Lime and coconut cake recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: http://knapkins.com/guess_games/80?source=blog Congrats again!! :)

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