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Lime Cheesecake Pie

Cummulative Rating

Servings
Makes 1 9-inch pie.
Difficulty
Medium

Ingredients

For the pie crust:
1-1/4 cup gf flour
6 Tablespoons cold unsalted butter, cut into small pieces
2 Tablespoons cold vegetable shortening
1/4 teaspoon salt
4 Tablespoons ice water, or more as needed

For filling:
1 lb. cream cheese, softened
3/4 cup fresh lime juice
1 14-oz. can condensed milk (sweetened)
1 teaspoon finely grated lime zest
1/2 cup confectioners’ sugar (sifted), divided
1 cup creme fraiche

1 lime cut into thin slices for garnish

Directions

Make the pie crust:
Place the gf flour and salt in a medium bowl. Using a pastry cutter or 2 knives, cut the butter and shortening into the flower and salt mixture until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and mix just until incorporated. Continue to add more ice water as needed, a tablespoon at a time, until you have a smooth dough. Form the dough into a disk, wrap tightly with plastic wrap, and refrigerate for 1 hour.

Remove the dough from the refrigerator and place on a lightly gf floured surface. (We use an extra large Silpat - a sort of "rubber" non-stick mat - which really helps prevent the dough from sticking to the bottom surface.) Lightly flour the surface of the dough with gf flour. Roll the pastry to a large round, about 12-inches in diameter. Transfer to a deep 9-inch pie dish, trim to within 1/2 inch of the pan, and crimp decoratively. You may find that the outer edges will break off before you can fold them under and crimp - just use excess dough and press onto the outer edge to form and even edge then crimp. Prick with a fork, cover and refrigerate for 20-30 minutes.

Preheat the oven to 400°F.

Bake for 15-30 minutes or until light brown in color. Remove from the oven and let cool completely on a wire rack.

Prepare the filling:
In a food processor blend the cream cheese, lime juice, condensed milk and 1/4 cup sifted confectioners’ sugar until smooth. Add the lime zest and pulse until just blended. Pour the filling into the cooled pie crust.

In a separate bowl, beat the creme fraiche and remaining confectioners’ sugar with an electric mixer until soft peaks form. Spread creme fraiche mixture evenly over filling. Arrange lime slices on decoratively over top of pie. Chill pie, loosely covered for at least 6 hours or overnight. Cut into wedges and serve.

Tips

We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.

Recommended Tools

#40 Gluten Free Pantry French Bread Flour Mix (bulk)

Reviews

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Posted Date: 1/14/2013

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