Key Lime Pie

This gorgeous and unbelievably delicious gluten-free dessert is a real show stopper! It's creamy, luscious and a perfect balance of sweet and tart.No one needs to know how easy it is to make!

key lime pie gluten free #glutenfreerecipes
Key Lime Pie

The perfect balance of tart and sweet.... each bite is heavenly.

This is the most delicious Gluten-Free Key Lime Pie!

It’s creamy, luscious and the perfect balance of sweet and tart!

And… it’s beyond easy to make!

Back story….

Several years ago as we were planning our Easter menu we decided we wanted something special for dessert and had our heart set on a key lime pie.

The only thing was none of us (my mom, my sister in law, or myself) had ever made one.

So we turned to a friend of my sister-in-law, who also happens to be a personal chef and baker extraordinaire, and she made us this gorgeous and unbelievably delicious gluten-free key lime pie.

Each bite was pure heaven.

Creamy, luscious and the perfect balance of sweet & tart… a real treat!

Luckily for all of us, Nicki shared her recipe with us.

Here’s what you’ll need, 10 real food ingredients…. gluten-free graham crackers, sugar, cinnamon, nutmeg, unsalted butter, sweetened condensed milk, limes for both juice and zest, egg yolks, heavy whipping cream and vanilla.

key lime pie gluten free #glutenfreerecipes

And it is crazy easy to make!

The graham cracker crust is made with graham cracker crumbs (we put Schar graham crackers in a food processor to make them), 1/4 cup sugar, unsalted butter plus a touch of cinnamon and nutmeg for some extra flavor– you can’t taste them per se, they give some depth to the graham cracker crust).

key lime pie gluten free #glutenfreerecipes

You mix it all together and drop it into the pie pan, then press down to form the crust.

Then bake for just 5 minutes to set and slightly brown.

Meanwhile you whip up the filling.

The filling is sweetened condensed milk, lime zest, lime juice and 4 egg yolks.

If you can find them, key limes are great! But as they can be challenging to find and not always available, regular Persian limes work wonderfully!

You just whisk together the egg yolks, lime juice and zest.

Then whisk in the condensed milk.

Pour the filling into the cooled pie crust and bake for 15 minutes.

It really couldn’t be easier or quicker!

Pro tip… I always find it helpful to bake pies by putting the pie pan on a baking sheet. That way it is easier to remove from the oven without ruining the pie… who hear hasn’t stuck an oven mitt into the edge of a pie before?

key lime pie gluten free #glutenfreerecipes


Let cool in the refrigerator. Even cool overnight. Then whip up some whip cream and decorate however you like!

This whip cream is just heavy whipping cream, sugar and vanilla and while I am not usually the biggest whip cream fan, I love this one!

key lime pie gluten free #glutenfreerecipes

There’s not much healthy about it, it is awfully yummy!

And have fun decorating the pie!

You can either cover the entire pie with whipped cream or fill a decorating bag (a disposable one works too!) with the whipped cream and then squeeze the whipped cream out of the bag into swirls as above or below.

And I don’t know about you, but one of the reasons I love baking, even if the ingredients aren’t the healthiest, is so we know what the ingredients are, can use organic ingredients where possible and so we know that the ingredients and baking process are really gluten-free.

key lime pie gluten free #glutenfreerecipes

Hope you love it as much as we do!

Looking for more Summer recipes and idea, click here to see our picks.

Scroll down to see the recipe and leave a comment if you try.



5.0 from 2 reviews
Key Lime Pie
Prep time
Cook time
Total time
This gorgeous gluten-free Key Lime Pie is always a crowd-pleaser -- no one needs to know how easy it is to make. It is the perfect balance of sweet & tart and each bite is dreamy.
Recipe type: Dessert
Cuisine: Gluten-Free, Nut Free
Serves: 8 slices
  • 1½ cups gluten free graham-style crackers, ground fine in a food processor (we used Schar)
  • ¼ cup sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 5 tablespoons unsalted butter, melted
  • 1 14oz can sweetened condensed milk
  • Zest of 1 lime (approximately 1 teaspoon, packed)
  • ½ cup fresh lime juice (Note: we used Persian limes instead of the harder-to-find Key Limes and it works perfectly!)
  • 4 egg yolks
Whipped Cream
  • 1 cup heavy whipping cream
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F.
  2. Mix all crust ingredients
  3. Press into a 9 inch pie plate using your finger to create an edge at the top if desired.
  4. Bake for approximately 5 minutes until lightly browned
  5. Cool
  1. Preheat oven to 375 degrees F
  2. Whisk together lime juice, zest, and yolks
  3. Whisk in condensed milk
  4. Pour into prepared and cooled crust
  5. Bake for 12-15 minutes (Tip: Place pie pan on a baking sheet to bake so that it is easy to remove from the oven)
  6. Cool completely
  7. Chill in refrigerator until cold
Whipped cream:
  1. Beat all ingredients in a mixer with a whisk attachment until soft peaks form
  2. Top chilled pie with whipped cream either entirely or use a decorating bag (a disposable one works too!) to squeeze out the whipped cream in swirls as above.
  3. Can be made a day ahead.


key lime pie gluten free #glutenfreerecipes

5 thoughts on “Key Lime Pie

  1. THANK YOU, THANK YOU! We used to get this heavenly key lime pie from our local Co-op but then my daughter was diagnosed with Celiac and we haven’t had anything like it since. And this one? It’s even better!! Thank you!!!!

  2. We just finished making this. I’m sure it will taste great, because I love your recipes. They tend to be NO FAIL…except for today. Can I make a suggestion? Can you please make a note that the lime juice, lime zest, and sweetened condensed milk should be whipped for x minutes or until light and fluffy? In my afternoon tiredness, I didn’t think things through, took the instructions literally, and whisked only until combined since there was no other indication. This meant a pie that probably only fills about a cm of the pie crust. 🙁 Clearly it should have been whipped until fluffy and volume was obtained, I really do know this. Thanks for all your wonderful recipes!!!

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