The Best Low-FODMAP (Key) Lime Pie with Low-FODMAP Oat-Nut Crust; Gluten-free, Dairy-free
July 9, 2019
Oh my. Low-FODMAP Key Lime Pie. I may die.
So, true confession. Key lime pie is my all-time favorite dessert. I love sour/sweet combinations.
But I’m not settling for just any key lime pie. For starters, it should not be too ‘green’, as a legit key-lime pie is a yellowish color. Important to be tart, but not too lime-y or gelatin-y. The crust should be sturdy but soft, sweet and the right thickness to complement the pie perfectly. I love nuts mixed into the crust (think pecans or toasted walnuts). When the crust breaks up into a sweet crumble that mixes with the smooth lime custard I’m in heaven. And a whipped cream topping to balance the sour. My mouth is watering!
I was determined to replicate that combination into a low-FODMAP (key) lime pie. I also was dedicated to making it dairy-free and gluten-free.
Full disclosure, it was not easy. Usually I research my recipes and quickly masterpiece a low-FODMAP recipe rendition of my favorites. This time, it was not the case! I had problems with the crust being too sparse, then too oily. The custard was too runny, or didn’t taste right. I almost gave up, and then it worked perfectly!!
Now you will also have certain success to make it too. So creamy, tangy, dreamy, crumbly, nutty, rich and low-FODMAP delightful. I think this low-FODMAP recipe with the lime and lemon juices in combination tastes exactly like a low-FODMAP key lime pie. But if you have access to key limes, feel free to substitute!
This low-FODMAP lime pie with low-FODMAP oat and nut crust is what low-FODMAP dessert should be. Dare I say It’s the best key lime pie recipe ever? At least, my tummy thinks so! (For another variation try my low-FODMAP Pretzel Crust in your low-FODMAP Key Lime Pie).
Be healthy and happy,
Rachel Pauls, MD
The Best Low-FODMAP Key Lime Pie with Low-FODMAP Oat-Nut Crust; Gluten-free, Dairy-free
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients (Note regarding lemons and limes: available FODMAP testing has shown lime and lemon to be low-FODMAP with no maximum serving size. Test this recipe for your personal tolerance)
Prep time: 15 min
Bake time: 40 min
Bake 350 F
- 1 (13.5 oz.) can coconut cream; or cream from top of 2 cans of coconut milk
- 4 large egg yolks
- 6 tablespoons fresh lime juice (about 2 medium limes)
- 3 tablespoons fresh lemon juice (about 1 small lemon)
- 2 teaspoons lime zest, divided (one for the filling and one for garnish)
- 1 cup confectioners sugar (titrate to taste)
- 1 teaspoon guam gum to thicken
- 9 inch unbaked pie crust- recommend low-FODMAP oat/nut pie crust; gluten-free, vegan or my traditional low-FODMAP pie crust
- Preheat oven to 350 F
- Beat egg yolks in bowl of stand mixer until pale (about 2 minutes)
- Add sugar and beat to combine on medium
- Slowly add the lime and lemon juice spoonful by spoonful to temper egg yolks
- Once all added, add the coconut cream and mix on medium until combined
- Add the lime zest
- Then sprinkle the guar gum slowly around the mixture and fold in well by hand
- Place the prepared low-FODMAP pie crust on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven
- Bake until the center jiggles very slightly, like a soft-setting custard, about 40 minutes
- Remove from the oven and cool for 1 hour on a cooling rack
- The custard will be a deeper yellow color
- Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and refrigerate for at least 6 hours or overnight (be patient, it truly needs a lot of time to set)
- Top with low-FODMAP coconut whipped cream and garnish with lime zest
- Can also skip the whipped cream as the low-FODMAP Lime Pie is creamy and rich on its own…
- Tart, sweet and so delicious. You won’t be able to resist this low-FODMAP Key Lime Pie recipe!