I mourn the end of summer. While I really do enjoy fall weather, as the air turns colder that means winter is on it's way and there's really nothing about winter I like. Except Christmas.
In fact, we've clung to summer so much that one cool morning when the girls wanted to swim in the pool, I warmed up stock pots full of water to pour in so that we could get one more use out of it.
So as a new way to refuse to accept the end of summer, I bring you gluten-free Key Lime Pie. Delish. It's gluten-free, but not healthy. You can pretend it is though when you realize you've eaten half of it in one sitting.
Unfortunately I have no photos of it to share with you. Blog fail.
Key Lime Pie
1 box Smoreables gluten-free graham crackers
1/4 cup butter
1/4 cup sugar
2 cans sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1) In your food processor, turn those graham crackers into crumbs. Combine with sugar and butter and press into a pie plate. Bake for 5 min. at 350.
2) Whisk together filling ingredients. Pour into baked crust. Bake for 8-9 minutes at 350. No longer! You don't want browning. You just want to set the filling.
3) With your mixer (or if you have arms of steel with a whisk), beat the cream and sugar until you get it nice and fluffy. This is not an exact science. If you like just a little whipped cream on each piece, don't make much. If you like to slather the top of your pie, plan accordingly. Some like their whipped cream sweeter than others, just keep adding sugar and taste testing until it's how you like it.
4) Chill in the fridge for 6 hours.
That's really it. Super easy and amazingly delicious.
Looking for more pie inspiration? My friend Leslie is an amazing baker and has a pie blog. She lives down the street from me so I get to sample these delights. I'm getting chubbier just thinking about it.