Key Lime Pie
This took me a while to get the consistency right. Making this gluten and dairy free there is a lot of trial and error. And error. And error! Because there was so much error for me, I stopped making my own gluten free graham cracker crust. Instead I bought one. So this recipe just became SOUPER DUPER easy.
4 large egg yolks
1 medium lime, zested (plus one more if you want to use for garnish)
1 1/2 cans Condensed oat milk (condensed coconut milk is great, I just couldn’t find it)
1/2 cup + 2 Tablespoons of lime juice
4 tablespoons tapioca flour
Midel Gluten Free Graham cracker crust
1 container coco whip
Preheat oven to 350
Mix your yolks, zested lime, condensed oat milk, lime juice in a bowl.
Once thoroughly combined add your flour.
Pour your filling mixture into the pre-made pie crust
Bake in oven for 20-25 minutes. It may still come out wobbly that’s okay.
Let it cool for 30 - 45 minutes and then pop in the fridge for at least 3 -6 hours.
Once chilled. Thaw out your coco whip and whisk. Pour on top of pie and garnish with lime.