Easy Gluten-Free Key Lime Pie (Dairy-Free Option)

This gluten-free key lime pie is made with an easy graham cracker crust that’s filled with a smooth, creamy and tangy key lime filling, and is topped with fresh whipped cream for a decadent summer dessert! Easily made dairy-free too.

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Delicious Summer Dessert

When summer rolls around, one of my favorite desserts for days when I want something a little more fancy than just a popsicle or a scoop of sorbet is key lime pie.

And today, we’re making a gluten-free version that’s just amazing…

Think creamy rich and tangy lime custard filling in a deliciously crisp graham cracker crust.. all topped with sweet whipped cream. YUM!!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients you’ll need for this gluten-free key lime dessert are easily accessible at the local grocery store.
• Easy to Make: While there are a few of steps involved and the recipe does take a while from start to finish (most of the time is chilling time), the steps are uncomplicated… and the wait is totally worth it!
• Totally Gluten-Free with Dairy-Free Options: The best part is that this recipe is 100% gluten-free and easily made dairy-free with a few simple swaps. This means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free key lime pie recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions

• Graham Cracker Crumbs: I used gluten-free graham crackers but if you are not Celiac or gluten-intolerant, go ahead and use regular graham crackers instead. (To make the crumbs, process the gluten-free graham crackers in a high-speed blender or food processor, or place the crackers in a ziplock bag and crush them with a rolling pin).
• Sugar: I used granulated white sugar, but cane sugar, light brown sugar, dark brown sugar or coconut sugar will work just as well. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 substitute for sugar that is zero glycemic index).
• Butter: I used regular butter (make sure the butter is melted so it’s easier to mix the ingredients together). However, if you are lactose-intolerant, go ahead and use dairy-free butter instead.
• Yolks: The egg yolks are essential in making the key lime filling (yolks provide the creamy texture and bright yellow color), so make sure you don’t leave them out.
• Condensed Milk: If you are lactose-intolerant, go ahead and use dairy-free condensed milk instead.
• Lime Juice and Zest: For the best flavor, I recommend using the juice and zest of fresh key limes.
• Vanilla Extract: I like using a bit of vanilla extract for extra flavor, so make sure you add it in.
• Heavy Whipping Cream: If you are lactose-intolerant, go ahead and use dairy-free heavy cream (coconut cream) instead.
• Powdered Sugar: Powdered sugar is sugar that has been processed until super fine, and this very fine texture enables the sugar to dissolve easily into the whipped cream. If you are diabetic or insulin-resistant, I recommend using powdered monkfruit sweetener (a 1:1 substitute for powdered sugar that is zero glycemic index).

How to Make Gluten-Free Key Lime Pie:

Prepare Graham Cracker Crust Mixture: In a bowl, mix the gluten-free graham cracker crumbs, sugar, salt, and melted butter until evenly combined.

Press Crust Mixture into Pan and Par-Bake: Use the bottom of a measuring cup to press the mixture firmly into the bottom and sides of the prepared pie pan. Bake for 8 minutes, then let the par-baked graham cracker crust cool while preparing the filling.

Dish by Dish Tips/Tricks:

• Storebought for Convenience: You can make your own homemade gluten-free graham crackers, but you can also use storebought graham crackers and whipped cream for conveniece.
• Homemade Gluten-Free Crust: You can also make the gluten-free graham cracker crust from scratch instead of using pre-bought graham crackers, or you can also use our popular homemade gf pie crust instead!
• Use Pie Pan with Detachable Bottom: To make it easier to remove the pie from the pan once assembled, I highly recommend using a pie pan with a detachable bottom.
• No Key Limes? If you don’t have access to key limes, regular limes will work just as well. Or, you can also swap out the lime juice and zest with lemon juice and zest.

Other Gluten-Free Pie Recipes:

• Lemon Icebox Pie (Gluten-Free, Dairy-Free)
• Lemon Meringue Pie (Gluten-Free, Dairy-Free)
• Strawberry Pie (Gluten-Free, Dairy-Free)
• Blueberry Pie (Gluten-Free, Dairy-Free)

Gluten-Free Desserts to Indulge In:

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Gluten-Free Key Lime Pie (Dairy-Free Option)

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• Author: Felicia Lim
• Total Time: 4 hours 8 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

This gluten-free key lime pie is made with an easy graham cracker crust that’s filled with a smooth, creamy and tangy key lime filling and topped with fresh whipped cream for a decadent summer dessert! Easily made dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

For the Graham Cracker Crust:

• 1 1/2 cups gluten-free graham cracker crumbs (about 8-10 gluten-free graham crackers)
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, melted

For the Key Lime Filling:

• 4 large egg yolks
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup fresh key lime juice (about 12 key limes)
• 1 tablespoon key lime zest (or regular lime zest)
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Key lime zest, for garnish

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Instructions

1. Preheat and Grease: Preheat oven to 350°F (175°C) and grease a 9-inch pie pan or tart pan with a detachable bottom.
2. Prepare Graham Cracker Crust Mixture: In a bowl, mix the gluten-free graham cracker crumbs, sugar, salt, and melted butter until evenly combined.
3. Press Crust Mixture into Pan: Press the mixture firmly into the bottom and sides of the prepared pie pan.
4. Par-Bake Crust: Bake for 8 minutes, then let the par-baked graham cracker crust cool while preparing the filling.
5. Whisk Egg Yolks: In a large bowl, whisk the egg yolks until slightly thickened.
6. Add Condensed Milk, Juice, Zest, Vanilla and Salt: Whisk in the sweetened condensed milk, key lime juice, lime zest, vanilla extract, and salt until smooth.
7. Pour Filling into Crust: Pour the filling into the cooled crust and use a rubber spatula to smooth out the top.
8. Bake Key Lime Pie: Bake the pie at 350F (175C) for 12-15 minutes, until the center is just set (it’s fine if there’s a slight jiggle as the filling will set as it cools).
9. Let Cool then Chill: Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 3 hours (or overnight) until fully set.
10. Prepare Whipped Cream: Using a hand mixer or stand mixer, beat heavy whipping cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form.
11. Garnish and Serve: Spread or pipe the whipped cream on top of the chilled pie. Sprinkle with freshly grated key lime zest and extra gluten-free graham cracker crumbs if desired. Slice, serve, and enjoy!

Notes

Graham Cracker Crumbs: I used gluten-free graham crackers but if you are not Celiac or gluten-intolerant, go ahead and use regular graham crackers instead. (To make the crumbs, process the gluten-free graham crackers in a high-speed blender or food processor, or place the crackers in a ziplock bag and crush them with a rolling pin).

Sugar: I used granulated white sugar, but cane sugar, light brown sugar, dark brown sugar or coconut sugar will work just as well. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 substitute for sugar that is zero glycemic index).

Butter: I used regular butter (make sure the butter is melted so it’s easier to mix the ingredients together). However, if you are lactose-intolerant, go ahead and use dairy-free butter instead.

Yolks: The egg yolks are essential in making the key lime filling (yolks provide the creamy texture and bright yellow color), so make sure you don’t leave them out.

Condensed Milk: If you are lactose-intolerant, go ahead and use dairy-free condensed milk instead.

Lime Juice and Zest: For the best flavor, I recommend using freshly squeezed lime juice and freshly grated lime zest.

Vanilla Extract: I like using a bit of vanilla extract for extra flavor, so make sure you add it in.

Heavy Whipping Cream: If you are lactose-intolerant, go ahead and use dairy-free heavy cream instead.

Powdered Sugar: Powdered sugar is sugar that has been processed until super fine, and this very fine texture enables the sugar to dissolve easily into the whipped cream. If you are diabetic or insulin-resistant, I recommend using powdered monkfruit sweetener (a 1:1 substitute for powdered sugar that is zero glycemic index).

• Prep Time: 10 mins
• Chilling Time: 3 hours 30 mins
• Cook Time: 28 mins
• Category: Desserts
• Method: Baking
• Cuisine: American