Gluten-Free Hazelnut Key Lime Pie Recipe

If you ask some friends what their favorite dessert is, you’ve got a good chance of pecan pie and key lime pie both being on the list of responses. This recipe is a spin on both… a sweet hazelnut alternative that pairs beautifully with the sharp tartness of the lime.

It has a beautifully light and fluffy filling.

Perfect for those hot summer days. Please enjoy!

For the crust:

½ Cup sorghum flour
¼ Cup tapioca flour
1/3 Cup cornstarch
¼ Cup hazelnut meal
½ Tea. kosher salt
¼ Cup sugar
¼ Tea. baking powder
2 Tea. guar gum
1 Tea. zanthum gum
4 Tablespoons unsalted butter
3 ½ Tablespoons white vegetable shortening
3 Tablespoons ice cold water

For the filling:

6 Egg yolks
¼ Cup simple syrup (1/4 cup water to 3 tablespoons sugar)
2 Tablespoons dark rum
1 Tablespoons lemon juice
3 sheets (6g) gelatin
2 Cups heavy cream
3 Tablespoons granulated sugar
½ Cup key lime juice
2 Tablespoons lime zest
1 Can sweetened condensed milk

2 Cups heavy cream
2 teaspoons granulated sugar
Zest of 1 lime


  • Preheat oven to 400º F and place your pie pan on a jellyroll sheet and set aside.
  • Combine all dry ingredients and stir until well incorporated.
  • Using a pastry cutter, cut in the butter and vegetable shortening until you have pea-sized lumps.
  • Add the ice-cold water and knead the pie dough, while still in the bowl, five or six times and then wrap in cellophane and refrigerate for at least 30 minutes.
  • Roll out your pie dough between two pieces of plastic wrap, being careful to make the circle as smooth as possible.
  • Remove the top layer of the cellophane and then transfer the dough to your awaiting pie pan.
  • Carefully shape the edge and then bake for about 15-20 minutes or until the edges are a nice golden brown.
  • Remove your pie crust from the oven and allow it to cool while you prepare your filling.
  • Bring your simple syrup to a boil. In the meantime, whip your egg yolks for 3 minutes.
  • Once the syrup has come to a boil, immediately pour it, all at once, into your egg yolks, continuing to whip the mixture the entire time.
  • Pour the lemon juice and the rum into a wide-bottomed bowl and then place the three gelatin sheets on top to soften. Set aside.
  • Transfer your egg yolk mixture to the top of a double boiler and continue to whip until the mixture is thick.
  • Add the ½ cup lemon juice and whip until incorporated.
  • Slowly pour the sweetened condensed milk into the frothy egg yolks and again, whip until combined well.
  • In a separate bowl, whip the heavy cream with the 3 tablespoons granulated sugar until it holds firm peaks.
  • Pour the rum/gelatin mixture into a pan and gently heat until the gelatin has dissolved.
    Fold the gelatin mixture into your heavy cream.
  • Now pour your egg yolk/lime mixture into the heavy cream and whisk until smooth.
  • Pour your filling into the baked pie crust and refrigerate overnight.
  • The next day, whip 2 cups heavy cream with 2 teaspoons sugar until firm.
  • Transfer cream to a pastry bag fitted with a medium star tip and pipe onto the top of your pie in a decorative pattern.
  • Grate the zest of one lime over the top of your cream and refrigerate until ready to serve.

Serves 8

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