It’s pretty miraculous when a little girl who’s always been about the same size as her two-years-younger sister starts to grow – fast; and her chronic tummy-aches and headaches go away – suddenly. All she did was stop eating foods containing gluten. That’s what happened to the daughter of my friend. And as a dietitian, I’ve heard plenty of these sorts of stories. I certainly don’t think gluten is always a bad thing in the diet – our family subsists on it, plus the science isn’t there for such a sweeping statement. But I can tell you the National Foundation for Celiac Awareness reports that 95% of people with celiac disease aren’t aware they have it. That’s pretty compelling – part of the reason for the need of Celiac Awareness Month. Now, while mixing up a Lime Creamsicle Pie is not a huge celiac awareness social media campaign, I do think this gluten-free pie recipe is something my friend’s daughter, Tienna, would like quite a lot.
As a dietitian, my expertise lies in helping folks with gluten-intolerance enjoy food again, to heal, and to make up for some of the nutritional deficiencies they often have upon being diagnosed with celiac disease. Now a pie is not an everyday food, but this one comes close. It is packed with several of the nutrients important for people with celiac disease: calcium, vitamin B12, vitamin D, phosphorus, and vitamin K. The milk and yogurt in this recipe are rich in these nutrients – and avocados also contain vitamin D. These ingredients are nutrient-rich sources of calories; and calories are also important, especially for children trying to make up for lost growth time when they were sick and unable to efficiently absorb nutrients because their GI tract was so inflamed from gluten.
The crust of this pie uses Frito Lay Tostitos chips, which are made from just three simple ingredients – whole corn, canola/sunflower oil and salt. I was pleasantly surprised how well the salty chips tasted with the sweet/tart lime pie.
The Lime Creamsicle Tortilla Crunch Pie was adapted from Deanna’s Lime Avocado Ice Cream Pie, which has a chocolate coconut crust that could also be served to folks with a gluten-free lifestyle (if your chocolate chips are gluten-free.) Served either way, it’s a perfect celebration pie for Memorial Day…or for Celiac Awareness Month!
Do you have any easy recipes you have served to friends with gluten-intolerance?Print
Lime Creamsicle Tortilla Crunch Pie
- Yield: 8 slices 1x
- 2 tablespoons butter
- 1 tablespoon sugar
- 1 1/4 cup crushed Tostitos Restaurant Style Tortilla Chips
- 2 avocados, pitted, peeled
- 1 cup 1% milk
- 2/3 cup sugar
- ½ cup plain full-fat yogurt, strained over a paper towel-lined colander; or use Greek yogurt
- ¼ cup, plus 2 tablespoons lime juice (about 2 limes)
- 1/4 (heaping) teaspoon shredded lime peel
- In a 9-inch glass pie plate, melt butter in the microwave until melted. Stir in sugar and then tortilla chips until well mixed; press chip mixture up the sides of the pie plate to form a crust. Bake crust in a 375 degree pre-heated oven for 5 minutes. Cool completely.
- In a blender or food processor, place avocados, milk, sugar, yogurt, lime juice, lime zest and process until smooth.
- Pour mixture into ice cream maker and follow manufacturer’s instructions to process.
- Scrape lime/yogurt ice cream mixture into prepared pie crust and freeze until firm; about 2-3 hours. Remove pie from freezer about 5 minutes before serving so pie is easier to slice.