Gluten Free, Lactose Free and Yeast Free Key Lime Pies (Mini Delights Collection: Mini Pies – Cookbook Recipe)

Hello Adventurers!

Today I am making Key Lime Pies for St Patrick’s Day from the book Mini Delights (Mini Pies) Cookbook, though of course gluten, yeast and lactose free so I will be changing some things along the way.  I honestly didn’t know what to post to celebrate this day, but then I came across these beauties and thought, hey green, let’s do this, hahaha. Don’t forget to check out my video below!

Let’s-a-go!

Ingredients


For the Pie Cases:

4 tbsp Golden Syrup

70g Butter, softened, I like to use lacto-free butter

175g Gluten Free Digestive Biscuits, crumbified


For the Pie Filling:

150ml Cream, I like to use lacto-free cream

Zest of 2 Limes

1 tbsp Caster Sugar

Green Food Colouring

Juice from Two Limes


For the Decoration:

Zest of One lime
Equipment:

Measuring Spoons

Scales

Measuring Jug

Grater/Zester

Chopping Board

Small Knife

12 Hole Cupcake/Muffin Tray

Spray Oil

Pastry Brush

Small Saucepan

Spatula/Wooden Spoon

Trivet (optional)

Teaspoon

Cooling Rack

Large Mixing Bowl

Electric Hand Whisk/Hand

Held Whisk

Large Piping Bag

Scissors

Tall Glass

Elastic Band

Nozzle (optional)

Round Bladed Knife


Method:

Measure out and prepare all of your ingredients, and preheat your oven to 180C/160C Fan/Gas Mark 4.  Now spray each of your cupcake holes with some spray oil and use your pastry brush to spread the oil all around each of the holes, completely covering the sides and bottom of each one.


For the Pie Cases:

Grab your saucepan, spatula, butter and syrup.

Place your butter and syrup into your saucepan and place onto the hob, on a low heat.  Heating gently, stir with your spatula/wooden spoon until your butter has just melted.

NOTE:  If you place your spatula/wooden spoon in some boiling water, it will make adding the golden syrup into the mixture easier for you.

Once your butter has just melted, remove your saucepan from the heat and place on to your trivet or heatproof surface.

Add your digestive crumbs and mix together until well combined.

Now, grab your cupcake/muffin tray and teaspoon.

Divide your digestive mixture evenly between all of your cupcake holes and press down firmly with your teaspoon.

Place your cupcake/muffin tray into your preheated oven for six – eight minutes until your cases are slightly darker in colour.

After this, place your cases, still in their tray on to a cooling rack, and if need be, re-shape the centre of each case with the back of your teaspoon again. 

Once this is done, place your bases, again still in their tray, on a cooling rack to cool until complete cool.


For the Pie Filling:

Grab your large mixing bowl, electric hand whisk/hand-held whisk, cream, zest of two limes and caster sugar.

Place these ingredients into your large mixing bowl and mix until your mixture begins to thicken.

Once thickened, grab your lime juice and green food colouring.

Now, gradually mix in your lime juice and green food colouring until your mixture reaches soft peaks.


If you are not using a piping nozzle:

Grab your large piping bag, scissors, tall glass and elastic band.  Grab the glass and, placing the piping bag inside, wrap the edges around the top of the glass, using an elastic band to secure the piping bag in place.  Put the mixture into the piping bag, remove the elastic bag and secure the top of the piping bag with the elastic bag.


If you are using a piping nozzle:

Grab your large piping bag, scissors, tall glass, elastic band and nozzle , placing the nozzle into your piping bag and snipping off the end to make it fit securely.  Then, grabbing the glass and, placing the piping bag inside, wrap the edges around the top of the glass, using an elastic band to secure the piping bag in place.  Put the mixture into the piping bag, remove the elastic bag and secure the top of the piping bag with the elastic bag.


All Together:

Once your pie cases have completely finished cooling, cut off the end of your piping bag and pipe your cream mixture into your cooled cases (still in their cupcake/muffin tray), in whatever style you like I made mine into a little dome.

Now place your cupcake/muffin tray in a fridge for thirty minutes or longer if you have time.


Decoration:

Using your round bladed knife, loosen your pies and lift them carefully out.

Now, sprinkle on your zest of one lime on top of all of your pies.

Serve chilled and enjoy!

I hope you love this recipe as much as I do!  Let me know what you thought of this post in the comments below, also tag me on Instagram, @vickiiesadventure, link here, and the hashtag: #bakingwithvickiie so you can show me your lovely creations!  Please share this post with your friends and family if you think that they will enjoy it!  Also, be sure to see my shop, link here, where you can get most if not all you need to make this creation!


Remember be brave, be happy, be kind, be you!

See you next time…


Video:

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