I made this recipe as a gluten free alternative for the graham cracker crust called for in a key lime pie recipe from this site. The crust was easy to make, tasted good and held together well (all things that can be hard to find in gluten free cooking!). My only "problem" with the recipe was that I had to bake it for longer than the suggested 10 minutes. I used a 10 inch Le Cresuet stoneware pie dish and had to bake it for 20 minutes. Also, I was suprised at the amount of "grease" in the crust when it was done baking. I used paper towels to blot it while it was cooling. I did notice that it dried more while it cooled. I cooled it for about 45 minutes and then filled it with the key lime pie and baked an additional 10 minutes. I can't wait to try this with my great-grandmother's dark chocolate pie recipe!! This is definitely a keeper for me!
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I made this recipe as a gluten free alternative for the graham cracker crust called for in a...