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An overhead photo of a key lime pie with a slice cut out of it in a pie tin.

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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Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 20 minutes
Cook Time: 34 minutes
Chilling Time: 3 hours 30 minutes
Servings: 8 servings
Calories: 529kcal
Author: Megan

Equipment

  • Food Processor
  • Stand Mixer
  • Pie Dish
  • Pastry Bag with Open Star Tip

Ingredients

Crust:

  • 1 cups gluten-free graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons butter (melted)
  • 1/8 teaspoon salt

Filling:

  • 4 egg yolks
  • 14 oz condensed milk
  • 1/2 cup fresh key lime juice
  • 1 tablespoon key lime zest
  • 1/2 teaspoon vanilla extract

Lime Sugar Topping:

  • 2 tablespoons sugar
  • 1 teaspoon key lime zest

Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1/2 tsp vanilla extract

Instructions

Crust:

  • Preheat oven to 350F.
  • Add gluten-free graham crackers to a food processor and process until finely ground.
  • Add granulated sugar, melted butter and salt and mix until combined.
  • Pour into a 9-inch pie pan that is 1-inch high. Press to the bottom and sides of the pie pan until even.
  • Bake at 350F for 10-12 minutes, until the graham cracker crust is golden and fragrant. Remove from the oven and allow to cool for 5-10 minutes.

Filling:

  • Place egg yolks and lime zest into a large bowl. With a stand mixer or hand mixer, mix on medium-speed for 2-3 minutes, until light in color.
  • Add sweetened condensed milk and mix another 2 minutes.
  • Add key lime juice and vanilla extract and mix until combined.
  • Pour into pie crust and bake at 350F for 18-22 minutes, until the edges of the pie are set. The middle will still be a little wobbly. It will finish setting as it chills.
  • Let cool to room temperature for at least 30 minutes.

Lime Sugar Topping:

  • Rub together the granulated sugar and lime zest until the oils have released from the lime zest into the sugar and has made it fragrant.
  • Sprinkle the lime sugar over the slightly cooled key lime pie.
  • Refrigerate the key lime pie for at least 3 hours.

Whipped Cream:

  • When you're ready to serve the key lime pie, make the whipped cream topping. In the bowl of a stand mixer fitted with the whisk attachment, add heavy whipping cream and granulated sugar. Beat on high until stiff peaks form.
  • Mix in the vanilla extract.
  • Pipe with a pastry bag fitted with the 1M (open star) tip or dollop on the key lime pie before serving.

Notes

  • If you do not have key limes, you can use regular limes instead. You can also use bottled key lime juice in this recipe. I recommend Nellie and Joe's Key Lime Juice. 
  • I used Kinnikinnick Gluten-Free S'moreables Graham Crackers for the crust. If you are not gluten-free, you can use regular graham crackers in this recipe.
  • You can use store-bought whipped cream instead of homemade if you would like. 

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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