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by Mary May 24, 2023
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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!
TABLE OF CONTENTS
What is Key Lime Pie?
Key lime pie is named after the key limes used in the recipe. Key limes are native to the islands off of Florida called the Florida Keys, where they grow natively.
Classic key lime pie is typically made from a combination of key lime juice, which has a tart and distinctive flavor and sweetened condensed milk, which provides a rich and creamy texture. The filling is poured into a baked graham cracker crust and then chilled until set.
It’s a popular dessert across the country, and today, we’re gonna make it gluten-free and grain free!
What Makes This Recipe Great
Get ready to indulge in the flavors of summer with this creamy, tangy, Gluten-Free Key Lime Pie! It’s just as delicious as the traditional recipe with a crumb crust, sweet and creamy filling, and irresistible whipped topping. Bursting with refreshing lime flavor, this truly is the ultimate summer dessert.
While most recipes call for egg yolks, this version is completely egg-free. This makes this pie a great option for those with egg and gluten allergies or sensitivities!
Looking for more summer desserts? Try my Healthy Lemon Bars, Strawberry Shortcake, or these Blueberry Crumb Bars.
Ingredient Notes
Crust
- finely crushed Simple Mills Sweet Thins: I made my gluten-free pie crust with these Sweet Thins. You can also use gluten-free graham crackers of choice. It should be as fine as sand. I used a food processor for this.
- butter: I used regular, but vegan butter can be used if preferred.
- coconut sugar: This is a good replacement for brown sugar, but brown sugar will work here, as well!
Pie Filling
- organic sweetened condensed milk: I have tested this with sweetened condensed coconut milk, and unfortunately, it does NOT work!
- plain non-fat Greek yogurt: You can also use 2% or whole milk yogurt. Any will work! Unfortunately it will not work with dairy free yogurt.
- lime zest
- lime juice: Key limes can sometimes be difficult to find but are typically in grocery stores in the summertime. If you can’t find them, regular limes will still work and will yield a delicious result!
Topping
- organic heavy whipping cream: You can substitute coconut cream (the thick part of cans of coconut milk) or use a dairy-free whipped cream instead if preferred.
- granulated sugar
- vanilla extract
- slices of lime
- lime zest
Step-by-Step Instructions
- Preheat oven to 375.
- Combine the ground Sweet Thins, melted butter, and coconut sugar in a large mixing bowl.
- 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 the mixture 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.
To make the homemade whipped cream:
- Add the cold whipping cream to a bowl.
- Whip until peaks start to form.
- Add in the vanilla and sugar
- Continue whipping until your desired consistency is reached!
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 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.
Recipe FAQs
What’s the difference between key limes and regular limes?
Key limes are smaller, more yellow when ripe, and have a tart flavor with a citrus aroma. Regular limes are larger, bright green when ripe, milder in flavor, and widely available. Key limes are used specifically in dishes like key lime pie, while regular limes are more versatile and commonly used in various recipes.
Does key lime pie contain gluten?
Yes! It is typically made with graham cracker crumbs and butter, and regular graham crackers aren’t gluten-free.
Is Marie Callender’s key lime pie gluten-free?
No, unfortunately, it is not gluten-free.
Is Edward key lime pie gluten-free?
No, this store-bought version is not gluten-free.
More Gluten Free Desserts!
Gluten-Free Key Lime Pie Bars
Lemon Drizzle Cake
Chocolate Protein Cheesecake
Chocolate Peanut Butter Rice Krispie Treats
No Bake Strawberry Cheesecake Bars
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section. Or, follow me on Facebook, Pinterest or Instagram today!
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Gluten-Free Key Lime Pie Recipe
Yield: 8 people
Prep Time: 10 minutes mins
Cook Time: 25 minutes mins
Cooling time: 3 hours hrs
Total Time: 3 hours hrs 35 minutes mins
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!
5 from 7 votes
Leave a Review »
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
Equipment
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 porcelainpie 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, addlimeslices 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
Calories: 349kcal, Carbohydrates: 26g, Protein: 5g, Fat: 26g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 98mg, Sodium: 252mg, Potassium: 108mg, Fiber: 1g, Sugar: 20g, Vitamin A: 888IU, Vitamin C: 7mg, Calcium: 91mg, Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 349
Author: Mary Smith
posted in: Dessert, Recipes, Vegan 14 comments
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Susanne Hickey — Reply
This was delicious! Do you think I could make it in a square pan instead of pie pan? I think small squares would be perfect for a party I’m going to. Thoughts?
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Mary — Reply
Yes that should work!
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Jessica — Reply
This pie was delicious!
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Mary — Reply
Thank you!
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Nikki — Reply
This pie was amazing!! I omitted the whipped topping and didn’t even feel like I was missing anything! Will be making again this summer!
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Mary — Reply
Thank you!!
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Liz Baird — Reply
This pie was so easy and incredibly delicious! I used gf butter cookies for the crust as a substitute and it turned out great. The filling has a perfect creamy consistency with the right balance of sweet and tart!
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Mary — Reply
Thanks Liz, so glad you enjoyed it!
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Julie — Reply
Everyone loved it! I bought a GF graham cracker crust, so I just used this recipe for the filling, but it turned out great! I used plain whole milk yogurt instead of Greek yogurt, but otherwise followed the recipe. It made more filling than I needed, so I made some small no crust cups as well. The homemade whipped cream on top was the perfect combination!
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Mary — Reply
So glad you made it work for you and enjoyed it!! Thank you!
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Robin — Reply
This pie is a TRIUMPH! It’s so delicious and so easy to put together. Will be making this again!
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Mary — Reply
So glad you enjoyed it!!
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Brittney G — Reply
Made this for a cookout and everyone raved over it! And it so simple to make. I will definitely be adding this to my recipe book to make again!
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Mary — Reply
Yay! Thanks Brittney!!
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