Gluten-Free Key Lime Pie Recipe (Egg-Free!)

What is Key Lime Pie?

Key lime pie is named after the key limes used in the recipe. Key limes are native to the islands off of Florida called the Florida Keys, where they grow natively. 

Classic key lime pie is typically made from a combination of key lime juice, which has a tart and distinctive flavor and sweetened condensed milk, which provides a rich and creamy texture. The filling is poured into a baked graham cracker crust and then chilled until set. 

It’s a popular dessert across the country, and today, we’re gonna make it gluten-free and grain free!

Get ready to indulge in the flavors of summer with this creamy, tangy, Gluten-Free Key Lime Pie! It’s just as delicious as the traditional recipe with a crumb crust, sweet and creamy filling, and irresistible whipped topping. Bursting with refreshing lime flavor, this truly is the ultimate summer dessert. 

While most recipes call for egg yolks, this version is completely egg-free. This makes this pie a great option for those with egg and gluten allergies or sensitivities!

Looking for more summer desserts? Try my Healthy Lemon Bars, Strawberry Shortcake, or these Blueberry Crumb Bars.

Crust 

• finely crushed Simple Mills Sweet Thins: I made my gluten-free pie crust with these Sweet Thins. You can also use gluten-free graham crackers of choice. It should be as fine as sand. I used a food processor for this. 
• butter: I used regular, but vegan butter can be used if preferred.
• coconut sugar: This is a good replacement for brown sugar, but brown sugar will work here, as well!

Pie Filling

• organic sweetened condensed milk: I have tested this with sweetened condensed coconut milk, and unfortunately, it does NOT work!
• plain non-fat Greek yogurt: You can also use 2% or whole milk yogurt. Any will work! Unfortunately it will not work with dairy free yogurt.
• lime zest
• lime juice: Key limes can sometimes be difficult to find but are typically in grocery stores in the summertime. If you can’t find them, regular limes will still work and will yield a delicious result! 

Topping

• organic heavy whipping cream: You can substitute coconut cream (the thick part of cans of coconut milk) or use a dairy-free whipped cream instead if preferred.
• granulated sugar
• vanilla extract
• slices of lime
• lime zest

1. Preheat oven to 375. 
2. Combine the ground Sweet Thins, melted butter, and coconut sugar in a large mixing bowl.
3. Mix with a fork until it forms a sand-like consistency.  
4. Spray a 9-inch porcelain pie pan (I used a white one) with avocado oil. Press the crust down into the pan using the back of a measuring cup, making sure to go up the sides. It should be about 1/4 – 1/3 inch thick. Bake for 10 minutes.
5. Combine the filling ingredients in a bowl and whisk until combined. Pour the mixture into the warm pie crust once it comes out of the oven. 
6. Turn the oven temperature down to 350 and bake the pie with the filling for 15-18 minutes. 
7. Let it cool for 30 mins at room temp, then transfer to the fridge for at least 3 hours up to overnight. 

To make the homemade whipped cream:

1. Add the cold whipping cream to a bowl.
2. Whip until peaks start to form.
3. Add in the vanilla and sugar
4. Continue whipping until your desired consistency is reached!

Expert Tips

• Make sure to let the pie cool at room temperature for 30 minutes and then chill completely in the refrigerator for 3 hours; otherwise, the consistency might be too soft. It’s even better when you let it sit overnight and top with whipped cream the next day!
• If you’re looking to make a dairy-free or vegan key lime pie, unfortunately, this is not the recipe to make, as the substitutions cause it to turn out very watery. I do, however, have a dairy-free vegan key lime pie bar recipe that can be made into a pie!

Storage Tips

• Store leftover pie covered in plastic wrap or transferred to an airtight container in the refrigerator for up to 4 days. Serve chilled with a spoonful of whipped topping, and enjoy! 
• Any extra whipped cream can be stored in the fridge in the bowl for up to 4 days. You may need to re-whip it before serving, as it can get watery.

More Gluten Free Desserts!

Gluten-Free Key Lime Pie Bars

Lemon Drizzle Cake

Chocolate Protein Cheesecake

Chocolate Peanut Butter Rice Krispie Treats

No Bake Strawberry Cheesecake Bars

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