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).