Lime Pie – Gluten-free version

👨‍🍳 Method

For the Crumb Crust

1. 1
   Grind the gluten-free biscuits into fine crumbs in a food processor.

   Food processor
2. 2
   Add the butter (melted) and mix well.
3. 3
   Press the mixture into the bottom of a 24 cm springform pan and chill 30 minutes.

   Springform panRefrigerator

   💡Press down with the bottom of a glass: a dense, even crust doesn't crumble when you slice the cake.
4. 4
   Bake the crust in an oven preheated to 180°C (355°F) for 15 minutes and cool completely.

   OvenSpringform panorTart / pie pan

To assemble

1. 5
   In a bowl, whisk the eggs, condensed milk, lime juice and lemon zest until smooth.

   BowlWhisk
2. 6
   Pour the filling into the baked shell.

   💡Pour the filling only into a baked shell: a liquid filling on unbaked dough makes the bottom soggy.
3. 7
   Bake in an oven preheated to 160°C (320°F) 15 minutes, until the filling is set and the center still jiggles slightly.

   ⚙ BakingOvenTart / pie pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
4. 8
   Cool completely, a few hours, until the filling sets.
5. 9
   Whip the cold cream on medium speed, until it starts to thicken.

   ⚙ WhippingBowlHand mixerorStand mixer

   💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
6. 10
   Keep whipping on high speed to firm peaks.

   Hand mixerorStand mixer
7. 11
   Before serving, spread the whipped cream over the top of the pie.