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–+ servings
An overhead photo of a key lime pie with a slice cut out of it in a pie tin.
5 from 2 votes

Gluten-Free Key Lime Pie

This gluten-free key lime pie recipe is made with simple ingredients and is such a crowd pleaser! With a sweet gluten-free graham cracker crust and a tart key lime filling, you really can't go wrong with this tasty dessert. Top with a sprinkle of lime sugar and dollop with homemade whipped cream topping for a special treat. You won't even know this easy dessert is gluten-free!
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Prep Time 20 minutes
Cook Time 34 minutes
Chilling Time 3 hours 30 minutes
Total Time 4 hours 24 minutes
Servings 8 servings

Ingredients

Crust:

  • 1 cup gluten-free graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter - melted and slightly cooled
  • ⅛ teaspoon salt

Filling:

  • 4 large egg yolks
  • 1 tablespoon key lime zest
  • 14 oz sweetened condensed milk
  • ½ cup fresh key lime juice
  • ½ teaspoon vanilla extract

Lime Sugar Topping:

  • 2 tablespoons granulated sugar
  • 1 teaspoon key lime zest

Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract

**Use the toggle button above to turn the instruction photos on and off!

Instructions

Crust:

  • Preheat oven to 350°F.
  • Add 1 cup gluten-free graham cracker crumbs to a food processor and process until finely ground.
    A food processor with crushed graham crackers sits on a marble countertop, surrounded by whole limes, a cut lime, a bowl of sugar, lime zest, salt, and a bowl of liquid ingredients.
  • Pour the gluten-free graham cracker crumbs into a bowl. Add 2 tablespoons granulated sugar, melted 4 tablespoons unsalted butter, and ⅛ teaspoon salt. Mix until combined and the crumbs are evenly moistened.
    A close-up of a glass bowl with graham cracker crumbs being mixed with melted butter using a metal whisk, preparing a crust mixture.
  • Pour the mixture into a 9-inch pie pan. Press the crumbs firmly into the bottom and up the sides of the pan using the flat bottom of a measuring cup.
    Coarse mixture of crumbled gluten-free graham cracker and melted butter in a metal pie tin before pressing into the tin for a graham cracker crust.
  • Bake at 350°F for 10 to 12 minutes, until the crust is golden and fragrant. Remove from the oven and let cool for 5 to 10 minutes.
    A round pie dish filled with a pressed graham cracker crust sits on a light surface. Whole and halved limes and a small bowl of lime zest are scattered around the dish.

Filling:

  • Place 4 large egg yolks and 1 tablespoon key lime zest in a large bowl. Using a stand mixer or hand mixer, beat on medium speed for 2 to 3 minutes, until the mixture is light in color.
    A close-up of a metal whisk mixing a bright yellow batter or sauce in a bowl, with a smooth and creamy texture.
  • Add 14 oz sweetened condensed milk and beat for another 2 minutes until smooth.
    Sweetened condensed milk being poured into a mixing bowl of whisked egg yolks to make a key lime pie custard.
  • Add ½ cup fresh key lime juice and ½ teaspoon vanilla extract. Mix until just combined.
    A metal whisk sits in a glass bowl containing a frothy, pale yellow mixture. Bits of green zest and a slice of lime are visible around the edge of the bowl.
  • Pour the filling into the cooled gluten-free graham cracker crust.
    A close-up of a hand using a metal spatula to spread creamy key lime pie filling evenly over a gluten-free graham cracker crust in a pie dish.
  • Bake at 350°F for 18 to 22 minutes, until the edges of the pie are set. The center will still be slightly wobbly.
  • Remove from the oven and let cool at room temperature for about 30 minutes.
    A whole key lime pie in a metal pie pan sits on a light surface, surrounded by whole and halved limes, a pie server, and a small bowl of lime zest.

Lime Sugar Topping:

  • Rub 2 tablespoons granulated sugar and 1 teaspoon key lime zest together between your fingertips until the oils release and the sugar becomes fragrant.
  • Sprinkle the lime sugar evenly over the slightly cooled key lime pie filling.
    A whole key lime pie with a graham cracker crust, topped with lime zest, sits on a gray surface. Fresh limes, a beige cloth, and a bowl of whipped cream are nearby.
  • Refrigerate the pie for at least 3 hours, until fully set.

Whipped Cream:

  • When ready to serve, add the 1 cup heavy whipping cream and 2 tablespoons granulated sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat on high until stiff peaks form.
  • Mix in ½ teaspoon vanilla extract.
  • Pipe the whipped cream onto the chilled pie using a pastry bag fitted with a 1M (open star) tip, or dollop onto individual slices before serving.
    A gluten-free key lime pie with a graham cracker crust, topped with swirls of whipped cream and small lime wedges. Whole and sliced limes are scattered on the light gray surface nearby.

Video

Notes

  • Key limes: You'll need about 12 to 15 key limes for the juice and zest in this recipe. Zest the limes before juicing them. If you can't find fresh key limes, use bottled key lime juice (I recommend Nellie and Joe's Key West Lime Juice) and pick up 3 to 4 fresh key limes just for the zest. You can also substitute regular lime juice, though the flavor will be slightly sharper.
  • Graham crackers: I use Kinnikinnick S'moreables Gluten-Free Graham Crackers. You'll need about half a box for 1 cup of crumbs.
  • Storage: Store the pie covered in the refrigerator for up to 3 to 4 days. Hold off on the whipped cream until just before serving. To freeze, wrap the pie tightly (without whipped cream) in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator.

Nutrition

Calories: 529kcal | Carbohydrates: 60g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 264mg | Potassium: 238mg | Fiber: 1g | Sugar: 44g | Vitamin A: 883IU | Vitamin C: 6mg | Calcium: 193mg | Iron: 1mg
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