With spring around the corner it's the perfect time for something bright and fresh like this classic gluten free Key Lime Pie. Rich, tart and citrusy, this pie is bursting with flavour!
Of course, the filling is naturally gluten free, but it wouldn't be a proper key lime pie without its crust.
We made a homemade graham cracker crust with our recipe for homemade Gluten Free Graham Crackers and topped the pie with whipped cream and blackberries.
If you're a fan of meringue, you can save the leftover egg whites from the filling recipe and whip up a meringue topping instead.
Prep: 15 minutes
Cook time: 15 minutes
Rest time: minimum 4 hours
Yield: 1 9-inch pie or tart (8 generous slices or 12 smaller slices)
When we made our recipe for Graham Crackers, the first thing that came to mind (after we were done indulging on s'mores) was that we needed to turn some of the leftover ones into a graham cracker crust.
There are so many things you can do with a good graham cracker crust, from cheesecakes and bars to pies and things like s'mores cupcakes. And when we say good crust, we mean one that doesn't fall apart, but also one that isn't too greasy or too hard when you bite into it.
If you made your graham crackers dairy-free and your crust needs to be dairy-free too, feel free to swap in your favourite non-dairy or vegan butter (or you could also use coconut oil instead!)
Prep: 5-10 minutes
Cook time: 8-10 minutes
Yield: 1 9-inch pie crust
Chocolate Cream Pie is a perfect dessert any time of year, but especially right before spring when you're tired of the winter classics and fresh berries and cherries aren't in season yet.
Trust us when we say that the homemade chocolate custard is worth making. You can choose to make this pie with a graham cracker or cookie crust, but for a pie similar to one you'd find in an old school dessert shop or diner you can take the extra step of making a pie crust. We used our Pie Dough recipe, which we blind baked using some dried beans. You can always make your pie dough ahead of time, roll it out into your pan or tin and freeze it until ready to bake (it will require additional time in the oven.)
This pie is silky, rich, chocolatey and decadent, so we would recommend smaller portions (you can always go in for a second slice!) If you prefer a pie that isn't too sweet, substitute the semisweet chocolate for bittersweet or dark chocolate instead. To serve, top with whipped cream and garnish with chocolate shavings.
Prep: 20-30 minutes (filling only); 30-60 minutes (crust and filling)
Cook time: 60 minutes to 1 hour and 20 minutes
Rest time: minimum 4 hours
Yield: 1 9-inch pie (8 generous slices or 12 smaller slices)
You will need:
Method (pie crust):
Method (whipped cream):
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