Gluten-Free Graham Cracker Pie Crust

1. Lightly grease pie pan.
2. Whiz the graham crackers, sugar, and melted butter in food processor until thoroughly combined.
3. Press pie crumb mixture into pie pan and set aside.

Key Lime Pie Filling

1. Preheat oven to 350 degrees.
2. In a large bowl add condensed milk, sour cream, lime juice, zest, yolks, and sugar. Whisk until thoroughly combined.
3. Pour filling into pie crust and bake 25 to 28 minutes ( the top of the pie will be set ) The filling will still be slightly jiggly.
4. Remove from oven and let cool 30 minutes on counter.
5. Cover and chill 4 to 6 hours then top with homemade whipped cream, and a sprinkle of lime zest.
6. Enjoy!

Topping

1. In a medium bowl add whipping cream, extract, and powdered sugar.
2. Blend on medium speed for 1 minute then high speed for another 1 to 2 minutes until stiff peaks form.
3. Transfer to a piping bag and pipe on to the top of your key lime pie.

Dairy-Free Version

Gluten-Free Graham Cracker Pie Crust

1. Lightly grease pie pan.
2. Whiz graham crackers, sugar, and melter butter in food processor until thoroughly combined.
3. Press pie crumb mixture into pie pan and set aside.

Dairy-Free Key Lime Pie Filling

1. Preheat oven to 350 degrees
2. Place condensed coconut milk, cream cheese, lime juice, zest, sugar, yolks, and cornstarch in a food processor and blend on high until thoroughly combined.
3. Pour mixture into a medium saucepan and whisk constantly on low heat for approximately 4 to 5 minutes until mixture comes to a low boil and is slightly thicker.
4. Pour into pie crust and bake for 12 to 15 minutes or until the top of the pie is set. The filling will still be slightly jiggly.
5. Remove from oven and let cool 30 minutes on counter.
6. Cover and chill 4 to 6 hours then top with whipped cream, and a sprinkle of lime zest.
7. Enjoy!