Gluten-Free Key Lime Pie

This gluten-free key lime pie recipe is a simple yet decadent dessert. My recipe features a buttery gluten-free graham cracker crust filled with a sweet, creamy, and perfectly tangy key lime filling and topped with homemade whipped cream.

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This GF Key Lime Pie has a short list of ingredients that comes together to make the tastiest dessert. It is one of my favorite spring desserts, along with my gluten-free lemon drizzle cake and my strawberry lemon bars.

Jump to:

• 📖Why My Recipe Works
• 🧾Ingredient Notes
• 💭 Variations
• ⏲️How to Make Gluten-Free Key Lime Pie
• Expert Tip
• 🌡️Storing Leftovers
• More Gluten-Free Pie Recipes
• 💬Frequently Asked Questions
• 📖 Recipe Card
• ⭐Reviews

🧾Ingredient Notes

This decadent dessert is made with super simple ingredients: a graham cracker crust and a 4-ingredient key lime pie filling!

• Key Limes- You can juice your own fresh key limes or find bottled key lime juice at most grocery stores. If you can't find anything key lime, regular limes or regular lime juice will work too. This recipe also uses fresh lime zest giving the pie an extra kick of citrus flavor.
• Graham Cracker Crust - You can use a pre-made gluten-free graham cracker crust or make your own using gluten-free graham crackers, brown sugar, kosher salt, and unsalted butter. I have made this recipe using Kinnikinnick and Schar brand graham crackers. You will need one full box to make this recipe.
• Egg Yolks - Egg yolks help stabilize the filling to create the perfect velvety, custard-like texture. Make sure you're using just the yolks.
• Sweetened Condensed Milk -We are using sweetened condensed milk. NOT evaporated milk. They're not the same.
• Whipped Cream - Optional, for decorating. You can use store-bought whipped cream or make your own using heavy cream, powdered sugar, and vanilla extract.

💭 Variations

• Swap the citrus. Give your pie a flavor twist by swapping the fresh lime juice out for fresh lemon or blood orange.
• Make it with a shortbread crust. You can use gluten-free shortbread instead of a regular graham cracker crust.

⏲️How to Make Gluten-Free Key Lime Pie

Step 1 - Make the Crust

In a bowl, mix together the graham cracker crumbs, brown sugar, and salt. Add in the melted butter and stir until everything is combined and the crumbs are coated.

Transfer the graham cracker mixture to a regular pie or tart pan. This recipe is for a shallow pan so if you use a deep pie dish you will need to double it.

Use the bottom of a small glass or a measuring cup to press it firmly into the bottom and up the sides to create the crust.

Preheat the oven to 350ºF and par-bake the crust for 10 minutes to allow it to firm up just enough. The crust won't look any different with no additional browning. Let it cool completely as you prep the rest of your pie. Pouring the filling into a hot pie crust will just cause it to melt!

Once the crust is cooled you will notice it has absorbed the butter and will have less shine.

Step 2 - Make the Filling

While the pie crust is cooling to room temperature you can work on the creamy filling.

Add the egg yolks to a mixing bowl and use an electric stand mixer or hand mixer to whisk on high until pale and thickened. This can take anywhere from 4-5 minutes. It's important that the egg yolks are whipped well to give the key lime pie its structure.

Add the lime zest and condensed milk to the egg yolk and beat for another 3-4 minutes or until nice and fluffy.

Step 3 - Bake

Reduce the oven temperature to 325ºF, then pour the filling into the cooled crust. Bake the pie for 15-20 minutes or until just set. You can check for doneness by giving the tart pan a very gentle shake. If the custard still jiggles, it needs a couple more minutes.

Once the pie is set, pull it out of the oven and let it cool completely on a wire rack. Once it's cooked, move it to the refrigerator and let it chill for at least 5 hours or overnight to let it set completely.

Step 4 - Decorate and Serve

Once the pie is completely chilled, it's time to decorate! This part is completely optional.

To make the whipped cream add 1 cup of heavy cream to a mixing bowl. Beat with an electric mixer for about a minute. Add the powdered sugar 1 tablespoon at a time. Once stiff peaks form stir in the vanilla.

I like to transfer to a piping bag and do a ring of lightly sweetened whipped cream around the edge and thin slices of fresh key lime.

You can also simply spread the whipped topping on top of the pie and garnish with a little lime zest or lime sugar.

Now slice and serve!

🌡️Storing Leftovers

While this key lime pie is likely to go pretty quickly, any leftovers can be stored covered or wrapped in plastic wrap for up to 5 days in the fridge.

It can also be frozen (without the toppings) for up to 3 months. Simply wrap it tightly in plastic wrap and then in aluminum foil. When you're ready to serve, thaw it in the fridge, add the toppings, and enjoy.

More Gluten-Free Pie Recipes

💬Frequently Asked Questions

How many key limes are needed for key lime pie?

I used a 1 pound bag of key limes to make the key lime pie plus more for the decoration. I recommend grabbing a couple of standard limes just in case you don't get enough juice.

Can I use a regular gluten-free pie crust to make this recipe?

Yes, you can use a standard gluten-free pie crust to make key lime pie. It will be less flavorful. You will need to blind-bake the crust with pie weights for 30 minutes.

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