Key Lime Pie (Gluten-free)

Source: Adapted from Mangrove Mama’s
Yield: 1 Pie

Ingredients

• 1 3/4 cups gluten free graham-cracker crumbs
• 1 stick unsalted butter, melted
• 1/4 teaspoon cinnamon
• 3 large egg yolks
• 1/4 teaspoon cream of tartar
• Two 14-ounce cans sweetened condensed milk
• 2/3 cup Key lime juice, preferably fresh

Instructions

1. Preheat the oven to 350°.
2. Melt the butter over medium heat. Remove from heat to cool. Crush the graham crackers in either a bag or a food processor into fine crumbs.
3. Combine the melted butter, graham cracker crumbs and cinnamon in a medium-sized bowl. Mix until all the ingredients are wet and combined. Press mixture into a 9-inch pie pan. Bake for 15 minutes. Remove from the oven and reduce the temperature of the oven to 325°.
4. Whisk the egg yolks with the cream of tartar until frothy. Juice the limes. Stir the condensed milk and egg mixture together, then whisk in the Key lime juice until fully incorporated.
5. Pour the filling into the crust and bake for 15 minutes, or until set. Let the pie cool, then refrigerate the pie for about an hour before serving.