Key Lime Pie with Almond Granola Crust

Photo by Jonathan Boncek

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2 8-inch pies

    Key lime Pie
  • 42 ounces organic condensed milk
  • 12 egg yolks
  • 1 cup fresh key lime juice
  • Gluten-Free Almond-Granola Crust (recipe follows)
  • Whipped cream and key lime for serving
  • Gluten-Free Almond Granola Crust
  • 1 cup finely chopped almonds
  • ¼ cup quinoa
  • ¼ cup white sesame seeds
  • ⅓ cup shelled sunflower seeds
  • 2 tablespoons light brown or Demerara sugar
  • 2 teaspoons salt,¾ cup white rice flour
  • 3 tablespoons cornstarch
  • 4 tablespoons butter, diced and well chilled
  • 1 egg yolk       

Key Lime Pie Filling

  1. Preheat oven to 300 degrees.
  2. Mix first 3 ingredients in a bowl.
  3. Pour evenly into 2 parbaked pie crusts.
  4. Bake for 25 minutes, or until set. Let cool to room temperature and then refrigerate for at least 1 hour.
  5. Serve with whipped cream and a fresh squirt of key lime!

Gluten-Free Almond Granola Crust

  1. Preheat oven to 375 degrees.
  2. In an ovenproof sauté pan, combine almonds, quinoa, and both seeds. Place in oven for 4 minutes to toast, lightly stirring or flipping after 2 minutes.
  3. Remove from oven, pour into a bowl, and cool.
  4. Add sugar, salt, flour, and cornstarch to seed/nut mixture and mix well.
  5. Cut butter into mixture with forks, whisk, or pastry blender until fully incorporated.
  6. Fold in egg yolk completely.
  7. Turn dough out onto wax paper and refrigerate for at least 1 hour.
  8. Preheat oven to 350 degrees.
  9. Divide dough and roll out to fit into 2 8-inch pie dishes.
  10. Parbake crusts for 10 minutes and cool before adding filling.
  • from Chef Kris Wessel

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