Gluten-Free Key Lime Pie

Gluten-Free Key Lime PieSubmitted by: Charles Jeffrey Wiesner, DTR
Yield: 1- 10 inch pie

Ingredients: Crust

  • ¾ cup White rice flour
  • ½ cup Tapioca flour
  • 2 Tbsp Ground flax seed
  • 2 Tbsp Corn starch
  • ¼ tsp Salt
  • ¼ cup Canola oil
  • 2 Tbsp Grandma’s® molasses
  • 2 Tbsp Coconut milk
  • Pam® spray

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In medium-size bowl, whisk together dry ingredients with a fork.  Set aside.
  3. In a separate container combine the oil, molasses, and coconut milk.  Whisk until well-blended, and then pour liquid into dry mixture.
  4. Mix until flour mixture is evenly moistened.  Press into a 10-inch, PAM® sprayed pie plate.  Do not pre-bake.

Ingredients: Filling

  • 1 lb pkg Azumaya® silken tofu
  • 1 cup Ideal™ No Calorie Sweetener (xylitol crystals)
  • 2- 3.5 g pkgs Truvia™ (stevia)
  • ¾ cup Coconut milk
  • 1-4 oz btl Key lime juice
  • 3 drops Green food coloring
  • 1 tsp Imitation vanilla flavoring
  • ¼ tsp Salt
  • 2 Tbsp White rice flour
  • 2 Tbsp Tapioca flour
  • 2 Tbsp Corn starch
  • 2 Kiwis
  • 8 sprigs Fresh mint

Directions

  1. Place all ingredients except kiwis and mint in a blender.   Process on high for a minute, or until smooth.  Pour into unbaked crust.
  2. Bake at 350 degrees Fahrenheit for 45 minutes or until pie is set in middle.  When pie is done, remove from oven and let cool.  Chill at least four hours before serving.
  3. Just before serving, garnish with 2 kiwis peeled and sliced crosswise into 4 slices each and 8 small sprigs of mint.

Nutritionals: (1/10 pie)

Calories: 225; Total Fat: 11 g; Saturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 75 mg; Carbohydrate: 28g;  Fiber: <1 g; Sugar: 2 g; Protein: 3 g; Vitamin A: 0% DV; Vitamin C: 6% DV; Calcium: 4% DV; Iron: 4% DV

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