It may look a bit different, but this deconstructed gluten free key lime pie features the same creamy lime custard and graham cracker crust! But now, it's even faster and simpler to make this classic sweet treat!
- Optional Step: Preheat the oven to 350 degrees. In a small food processor, pulse the graham crackers into fine crumbs. Then, add the melted butter and pulse until combined. Lightly press mixture onto a greased baking sheet. Next, bake or 7-9 minutes. Allow to cool. Then, crumble.
- In a large mixing bowl beat the cream cheese until smooth. Then, add the lime zest and lime juice, and vanilla pudding mix. Beat until combined. Add the milk and beat well for 2-3 minutes. Allow pudding to set for a few minutes. You can also place in the fridge and finish making the dessert later.
- In small ramekins, layer the custard and crushed graham crackers/crust.
- In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Spoon or pipe over the custard. Garnish with lime slices, lime zest, and crushed graham crackers (or pie.)
You can also fold some of the whipped cream into the lime custard.