My daughter has had her share of complaints since being diagnosed with Celiac. She can’t go to restaurants with her friends like she used too because so many of them do not have any gluten free items, she can’t have her favorite snacks, and she couldn’t have some of our favorite desserts because of the graham cracker crusts. I knew I could substitute gluten free baking mix for flour, but had no idea what to do for graham crackers. We accidentally stumbled onto the idea to use Almond Meal instead of graham crackers and we were in business. Now she can enjoy traditional cheesecakes and pies instead of only eating the filling, which I would scoop out for her before putting in pie crust for everyone else. If you are watching calories, substitute artificial sweetener and low fat sweetened condensed milk.
For those of us who are not able to find Key Limes this time of year or don’t want to have to pay a premium price, just use regular limes. No one will know if you don’t tell. The recipe also calls for raw egg yolks. I pick up some pasteurized eggs, but completely understand if you don’t want to use them and recommend using egg substitute. I’ve added the equivalent amount of egg substitute needed into the recipe. My mom made this when I was growing up and often substituted lemon juice when she was out of limes, which was almost every time. Be sure to make the sweetened whipped cream to put on top of this, because it is amazing. Life is too short not to have a pie with premium toppings.
- To make the crust:
- 1½ cups (12 ounces) Almond Meal
- 1/.2 cup (4 ounces)sugar or sugar substitute
- 6 tablespoons (or ¾ stick of melted butter)
- To make the filling:
- 6 egg yolks or 18 tablespoons egg substitute
- ¼ cup (2 ounces) sugar or sugar substitute
- 1 fourteen ounce can sweetened condensed milk
- ¾ cup lime juice (can use freshly squeezed or bottled) --Substitute lemon for lime for a change of pace or use half lime juice and half lemon juice
- 2 tablespoons grated lime zest
- To make the topping:
- 1 cup (8 ounces) heavy cream
- ¼ cup ( 2 ounces) sugar or artificial sweetener
- ½ teaspoon vanilla extract
- For crust: Mix almond meal, sugar and butter until blended. Place in an eight inch round pie dish, making sure to push crust onto bottom and up the sides of the pan. Bake 10 minutes. While crust is baking, mix sweetened condensed milk, sugar, and egg yolk until blended. Add lime juice and lime zest, stir. Pour batter into prepared pie pan.
- Place pie in freezer for two hours or until firm. Remove pie from freezer, whip cream until soft peaks form. Add sugar and vanilla and mix until completely blended, Spread across top of pie.
Bob’s Red Mill sent us a selection of gluten free products including Almond meal, Coconut flour, Xanthum Gum and Brown Rice Flour. They have been producing gluten free products for over 30 years and now have over fifty items available. Through dedication, research and specialized machinery, they have made sure their products are truly gluten free with no cross contamination. Be sure to check out their video showing their story and their recipes. Humorously, my son told me he loved the crust in our pie. “It tastes like cookies,” he said. “You realize this is gluten free?” I asked. “Yep, tastes better than the normal graham cracker ones.” Woot! Score one for gluten free!
What is your favorite gluten free food?