Key Lime Pie Tartlets

Key Lime Pie is one of those mouth-wateringly-tart treats that simply melts you into a puddle of glee that summer is still here. Full disclosure: I’ve never actually made a real key lime pie, in fact, I didn’t even know that key limes were an entirely separate fruit than regular everyday limes until I was about 12. Upon learning this, though, I changed nothing and went on making key lime pies with all the regular lime juice I could squeeze. Because, in all honesty, who wants to search around for key limes or key lime juice when you’re one can of condensed milk and three limes away from creamy, tart, buttery bliss? Sometimes we must do what’s easy, not what is right.

This “key lime” pie recipe, then, uses nothing more than your average, humble, grocery store limes (juice and zest) to your heart’s content. Most other key lime pie recipes will call for less juice, no zest, and require you to freeze the whole darn thing for 3+ hours. First off – they’re missing the boat on the full, mouth-puckering power of extra lime juice and zest, and two, who has 3+ hours to freeze a pie? I certainly don’t, so this only requires you to let it cool and (optional) chill it in the fridge for 30 minutes bare minimum. However, you can absolutely devour these after they’ve cooled to room temp, because who doesn’t like a nice, warm, limey custard?

Now, these pies or tartlets (whichever you want to do – if you don’t have mini tart pans, not to worry, any size or shape works!), are generally a breeze for gluten free folks because you don’t have to change the filling at all, and the crust only requires you to find your favorite gluten free graham crackers. I’ve tried various brands of gluten free grahams and honestly, some are terrible. I’ve linked the ones I fell in love with but by all means, do your own taste testing and see which one conjures up warm childhood memories and make that your go-to.

Tag @sisterssansgluten on Instagram if you snap a photo of your tarts!

Print Recipe

5 from 1 vote

Gluten Free Key Lime Pie Tartlets

Mini key lime pies with the classic graham cracker crust

Prep Time40 minutes mins

Cook Time30 minutes mins

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: key lime, lime, pie, tart

Servings: 6 people

Calories: 200kcal

Author: Amelia Farber

Equipment

• 6 4-inch tart pans or one pie pan

Ingredients

For the Crust:

• 2 Cups finely crushed gluten free graham crackers – blitz them in a food processor or Nutribullet
• 8 Tbsp melted salted butter
• 3 Tbsp white sugar
• 1/8 tsp salt

For the filling:

• 4 egg yokes from large eggs
• 1 14- oz can of sweetened condensed milk
• 2/3 Cup fresh lime juice
• Zest of one lime (or more)
• 1/2 tsp cream of tartar

Instructions

• Preheat the oven to 325° Fahrenheit. In a medium bowl, stir together the finely-crushed graham cracker crumbs, melted butter, sugar, and salt until well-combined. The mixture will be loose and crumbly. Press the mixture into your 6 ungreased 4-inch tart pans (or into one 9-inch pie plate) so that bottom and sides of each pan is covered. Bake for 15 minutes and then let cool completely before filling (about 30 minutes).
• While the tart crusts are cooling, make the filling. With an electric mixer, beat the egg yokes until they are thick and lighter in color. Add in the entire 14oz can of sweetened condensed milk and beat until combined. On low speed (or the liquid will spray everywhere), beat mixture as you slowly pour in the 2/3 cup of lime juice and the zest of one lime. Add in the cream of tartar and beat on low one final time until combined.
• When tart shells are cooled, pour in the filling so that each tart has an even amount (about 4-5 heaping tablespoons each – or just pour all the filling into your 9-inch crust).  Smooth the tops and then bake for 15 minutes or until filling is firm and not jiggly.
• Let the tarts cool for about 20 minutes before putting them in the fridge to continue cooling for at least an hour.
• To serve, pop the tarts out of the tart pan (you can leave on the bottom piece), and top with additional lime zest or whipped cream.
• Sisters Tip: If you don’t have the ingredients for a crust or just want a creamy, crustless treat, just butter small custard ramekins, or even just a pie plate, then toss sugar into the buttered dish and tip around until the full thing is coated. Then pour the filling mixture into the dishes and bake for 15 minutes as above. Refrigerate for at least 40 minutes before digging in!

Food photography and styling by Amelia Farber