Alright, let me just say this straight-up… if summer had a flavor, it would taste exactly like this Gluten Free Key Lime Pie.
I’ve made this pie more times than I can count — backyard BBQs, lazy Sunday afternoons, even once just because I was having a bad day and needed a slice of happiness.
This recipe is as real and homemade as it gets. No weird stuff. No fancy tools. Just fresh, clean ingredients from your local store or farmer’s market.
And let me tell you… nobody eating this pie will believe it’s gluten free. It’s creamy, tangy, a little sweet, a little tart — with that crunchy buttery crust that makes you sneak a second slice when nobody’s looking.
Why This Gluten Free Key Lime Pie is Everything
→ The crust? Golden, crunchy, nutty — and gluten free without tasting like cardboard.
→ The filling? Fresh squeezed key limes (or regular limes if that’s what you’ve got), sweetened just right.
→ The topping? Real whipped cream — not that can stuff.
→ And the best part? You don’t need to be a pro baker to pull this off.
My Favorite Key Lime Pie Notes
Fresh key limes are tiny but worth it. No key limes? No panic. Regular limes work just fine.
Don’t skip the zest. That’s where all that bold lime flavor lives.
Sweetened condensed milk makes this pie ultra creamy — no need for extra sugar in the filling.
Always use fresh whipped cream. It’s lighter and more flavorful than store-bought.
How To Store Leftovers (If You Even Have Any)
→ In the fridge, covered tightly, for 3-4 days.
→ Or freeze slices individually. Wrap in plastic, then foil. Thaw overnight in the fridge.
Real Life Serving Ideas
→ Backyard BBQ dessert (this disappears faster than burgers)
→ Pool party snack (cold pie hits different on a hot day)
→ Birthday treat for that gluten free friend (trust me, they’ll love you forever)
→ Or my personal favorite — eaten straight from the fridge at 11pm standing in the kitchen.
Print
Gluten Free Key Lime Pie
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
The easiest, creamiest gluten free key lime pie with a crunchy graham crust and fresh whipped cream topping. Sweet, tangy, and perfect for summer.
Ingredients
For the Gluten Free Crust:
1 ½ cups gluten free graham cracker crumbs (I use Pamela’s or Schär)
⅓ cup melted unsalted butter (use the real deal)
3 tablespoons granulated sugar
For the Key Lime Filling:
4 large egg yolks (farm fresh eggs if you can)
1 can (14 oz) sweetened condensed milk
½ cup fresh squeezed key lime juice (about 20–25 key limes) OR regular limes
1 tablespoon lime zest (adds a bright punch)
For the Whipped Cream Topping:
1 cup cold heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon pure vanilla extract
Garnish (Optional but pretty):
Thin lime slices
Extra lime zest
Gluten free graham cracker crumbs for sprinkling
Tools You’ll Need
9-inch pie dish
Hand mixer or whisk
Zester or fine grater
Juicer (or strong hands)
Mixing bowls
Rubber spatula
Instructions
Step 1: Make the Crust
Preheat your oven to 350°F.
In a bowl, mix gluten free graham crumbs, melted butter, and sugar until it looks like wet sand.
Press the mixture firmly into your pie dish — up the sides too.
Bake for 8-10 minutes. Let it cool completely.
Hazel’s Tip: I sometimes toss in a pinch of sea salt into the crust mixture. Game changer.
Step 2: Make the Filling
In another bowl, whisk the egg yolks until thickened a bit — about 2 minutes.
Add in the sweetened condensed milk. Keep whisking.
Slowly whisk in the fresh lime juice and lime zest.
Pour this beautiful limey mixture into your cooled crust.
Bake for 15 minutes — the edges should be set but the center slightly jiggly.
Cool completely, then chill in the fridge for at least 4 hours (overnight is best).
Step 3: Whip the Cream
Right before serving:
Beat the cold whipping cream, powdered sugar, and vanilla together until soft peaks form.
Spread or pipe over your chilled pie.
Step 4: Garnish & Serve
Top with lime slices, extra zest, and maybe a sprinkle of graham cracker crumbs.
Slice. Serve cold. Watch faces light up.
My Favorite Key Lime Pie Notes
Fresh key limes are tiny but worth it. No key limes? No panic. Regular limes work just fine.
Don’t skip the zest. That’s where all that bold lime flavor lives.
Sweetened condensed milk makes this pie ultra creamy — no need for extra sugar in the filling.
Always use fresh whipped cream. It’s lighter and more flavorful than store-bought.
Notes
Fresh key limes make it extra special, but regular limes work just as well. Chill overnight for best flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 28g
- Sodium: 200mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg
