Gluten-Free Key Lime Pie Recipe

Gluten free key lime pie in a white Staub pie plate surrounded by ingredients with a slice taken out

Gluten-Free Key Lime Pie Recipe

This gluten-free key lime pie is a delightful combination of tangy creaminess with vibrant lime flavor. An easy-to-make, delicious-to-eat, lifestyle-friendly pie that will wow everyone this summer!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 25

Cooling time 3

Total Time 3 35

Servings people

Calories 349kcal

Author Mary Smith

Equipment

Ingredients

Crust

1 ⅔ cups finely crushed Simple Mills Sweet Thins or gluten free graham crackers of choice. It should be as fine as sand.
5 tbsp butter sub vegan butter if preferred
¼ cup coconut sugar

Filling

2 14-oz cans organic sweetened condensed milk
1 cup plain non-fat Greek yogurt
2 tsp lime zest
¾ cup lime juice

Topping

1.5 cups organic heavy whipping cream can sub coconut cream (the thick part of cans of coconut milk) or use dairy free whipped topping of choice instead
3 tsp granulated sugar
1 tsp vanilla extract
8-10 slices of lime for topping
lime zest for topping

Instructions

Preheat oven to 375.
Combine the ground Sweet Thins, butter, and coconut sugar in a bowl and mix with a fork until it forms a sand-like consistency.
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.
Combine the filling ingredients in a bowl and whisk until combined. Pour it into the warm pie crust once it comes out of the oven.
Turn the oven temperature down to 350 and bake the pie with the filling for 15-18 minutes.
Let it cool for 30 mins at room temp, then transfer to the fridge for at least 3 hours up to overnight.
Right before you're ready to serve the pie, make the topping.
Add the heavy whipping cream (or coconut cream) to a bowl and beat using a hand mixer until stiff peaks begin to form. Add in the sugar and vanilla and continue mixing until it is light and fluffy.
Spoon the topping onto the pie, add lime slices and zest for decoration, and serve! Enjoy!

Notes

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 it 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.

Nutrition