A friend of mine asked me to experiment with a gluten free graham cracker pie crust. It is interesting to learn how ingredients work together especially in baking. Once you learn about the science of it and how it works, then you can start substituting the ingredients and actually have a great result.
When not baking with yeast you have more room to play with other flours. In this pie for example I added a couple of table spoons of almond flour for texture and taste. if you are using almond flour instead of all-purpose you will need to add more liquid ingredients to your recipes or the high-fiber almond flour will absorb it all. In this particular recipe I did not need to add more liquid.
I found gluten-free graham crackers at the Vitamin Cottage Grocery Store. They were surprisingly delicious, crunchy, and had the normal graham cracker texture. The brand I used was Schar.
Gluten-Free Key Lime Pie
1 1/2 c + 1 tbsp of gluten free graham crackers ( grind in a food processor)
3 tbsp of almond flour
1 tbsp + 1/2 tsp of maple sugar (you can use regular sugar)
5 tbsp of butter ( melted but not hot)
Combine ingredients until well blended, then press into a pie crust plate.
Bake the crust in the middle of the oven for 10 minutes at 375°F.
4 egg yolks in a separate bowl
1 egg whites, beaten
1/2 c of heavy cream
1/2 c of key lime juice
1/2 tsp of lime zest
14 oz can of sweetened condensed milk (for tangier taste: use only 12 oz milk, +1 oz more key lime juice and +1/2 tsp zest)
Mix the egg yolk, condensed milk, and heavy cream together. Add the key lime juice and the zest
In an electric mixer whip the egg white till it forms a peak. Fold it gently in the egg yolk mixture.
Pour the mixture in the baked crust.
Bake at 350°F for 15 minutes and check . It should have a firm consistency.
Enjoy with fresh whipped cream on top.
Enjoy this tasty and easy recipe for a gluten free crust. Your friends and family won’t know the difference!
You can use the crust for cheese cakes and other pies like french silk, or a lemon pie.