Gluten-Free Key Lime Pie Recipe by The Deglutenizer

[Music]hey guyswelcome back to my kitchen i’m thedeglutinizer and today i’m makingmy gluten-free key lime pie recipe so toget startedi like using these two packs offoil pans that come with lipsso the first step is to make the grahamstyle crustto go into the bottom of my pansso to start my crust i will need onefull boxof gluten-free gram-style cookiesand i’m just going to dump this into myblenderto that i’m going to add about fourounces of ginger snapsthis is my homemade recipe which you canfindin the annotations right up here andi’ll put the link in the description boxbelow for my recipeyou could use store bought so just makesure that you’re using about four ouncesworthand to my cookies i want to add twotablespoons of coconut flour1 4 teaspoon of regular non-iodizedtable salt and before i add my meltedbutter i want to go ahead and pulverizemy cookies into a fine crumbnext i’m going to take three quarters ofa stick of butterand i’m going to pop it intoa microwave-safe mugand put it in the microwave until meltedand to my crumbs i’m going to add mymelted butterthen i’m going to give this one morequick blitz until itlooks like wet sandso i want to dump all of my crust outintoone plateand use my hands to break upany extra buttery chunksand then i can transfer about halfinto[Music]my second panso i just want to use the base of theglassto tapmy crust flaton the bottom and then use my fingertipsto pull the crumbsup the side of my pie panand there we go two beautiful grahamstyle crumbcrusts these are going to par bake inthe oven at 350 degreeswhile i prepare my fillingall right my crusts are in the ovenwhich means i need to set up myfilling so i’m going to startwith five eggs and i’m going toseparate these so themedium medium-sized bowl is for mywhites which i will whipthe large size bowl is for the yolks andtheni will add the rest of my ingredients tothoseand i have a smaller bowl to separateeach egg individually so that wayif a yolk breaks then i’m notcontaminating my entire batch of eggsso to separate eggs take your eggcrack it on a flat surfaceusing a single bowllift the top half of the shell awaylet any white runoff that will then pass the yoketo the other shelllet more white drip off removeany albumin threads that you canand place your clean white into yourcollection of whites in your mixing bowlso i’m going to set my whites asideand add the rest of my ingredients to myyolksstarting off withone can of sweetened condensed milkthe recipe also calls for three quartersof a cupof key lime juicebottled is fineand what i’m gonna do is there’s still awhole bunch of sweetened condensed milkon the inside of this cani’m going to pour my key lime juiceinto the canand use a mini whiskto scrape that extra sweetened condensedmilk away from theinside of the canand into my key lime juiceand all of that can go intomy bowl finally to that i need to addone quarter cup of regular white sugarand whisk to combinenext up i need to beat my egg whitesinto stiff peaksso i’m going to add my whites to myfilling a third at a timeand the first third i’m not really goingto worry too much aboutfoldingmainly i just want to addthese to lighten my fillingso the rest of my whites canbe easily incorporatedi’m going to be lighter with my secondeditionif this filling was a little sturdiermore like apudding than a straight liquid iwould fold properlybut because it’s a liquidi’m mainly just concernedwith increasing the volume of my fillingas i incorporate the air that i whippedinto my whiteshere are my crustsand i’m just going to move back andforth a little bitso these are both going to bake at 350degreesuntil the center is only slightly jigglyso in about 20 minutes i’ll be back tocheck on themand see if they need to be rotatedor how much more time they needit has been 20 minutesand my pieslook perfectslightly brown on topand just the slightest jiggle in thecentergonna let these cool on top of the stovefor about an hour before placing intothe fridgeto chill hey guys it is the next day asevidenced bythe wardrobe change my pies have chilledin the fridgeovernight so all that’s left is to makethe whipped creamtopping so i’m starting off with mycream and i’m looking for10.2 ouncesof heavy whipping creamto that i want to add a pinch of saltand this is vanilla sugar that is sugarthat has been infused with the scrapingsofa vanilla bean pod and i am looking fortwo tablespoons of that now i’m going tobeatmy cream mixture to medium peakswhich will smooth evenly and easilyacross the topsof my piesso i’m going to divide my whipped creambetween my two piesand then pushing from the center outgoing to gently spreadmy whipped cream being careful not todeflate it too muchall that’s left now is to slice andserveso i got some really cute photos and nowi get to do some quality controland just make sure that this pie iseverythingi claim that it isyummy sorry that one deserves a secondbiteumdelicious fantastic perfectionpublix ain’t got jack on thisum the crust is crispythe filling is soft and airyand sour thewhipped cream topping helps to balancethe sourness from the key lime juicethat’s in thereoh man so that’s it for today’s videomake sure to give it a like leave acomment subscribe to my channeland click the bell for notificationsanytime i upload a new videoso i’m going to go link this plate cleani will see you guysnext time on the glutenizer and enjoymaking this recipe at home thanks forwatchingif you enjoy my content i hope you’llconsider supporting me on patreon forjust two dollars a monthpatrons receive early access to contentearly announcements for upcomingprojectsand much more help me grow by becoming apatron today