This article provides all sorts of information about the different variety of limes, when and where they are grown and how they differ, all of which was quite fascinating to me!
But here’s my non-expert summary — Key Limes (not always from the Keys) are smaller and have a distinctive flavor compared to Persian Limes (the ones we usually see in the grocery store).
If you can’t taste the difference, on notable difference is that they will take longer to juice.
On the advice of Nikki ( the recipe creator here), we have used both types to make this pie and to our non-expert palate, they both work great in this pie!
That said, I would love to taste two pies — one made with Key limes and one with Persian limes, side by side and see if we can taste the difference!
So let’s make this Gluten-Free Key Lime Pie!
It is crazy easy to make!
Let’s start with the graham cracker crust.
The original recipe is made with:
graham cracker crumbs (we used Schar graham crackers pulsed in a food processor to make them)
1/4 cup sugar
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).
New!I added an alternate graham cracker crust option that uses less sugar, less butter.
Both are delicious, the new one is a little less sweet.
With either ingredient list, you mix it all together and drop it into the pie pan, then press down to form the crust, using your hands to create a rim if desired.
Then bake for just 5 minutes to set and slightly brown.
Then let cool.
While the crust bakes, start the filling.
The filling is:
sweetened condensed milk (I have used condensed coconut milk as well)
and 4 egg yolks (save the whites for an omelette!)
And again, 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?
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.
There’s not much healthy about it, it is over the top yummy!
In fact, I am not usually the biggest whip cream fan, but I love this one!
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.
So whether you’re looking for a special treat for Easter, Mother’s Day or some other celebration, or just want to try the Best Key Lime Pie, I hope you love it as much as we do!
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 creamy and luscious, the perfect balance of sweet & tart and each bite is dreamy. NEW: I added a graham cracker crust alternative with less sugar and less butter. Both are delicious -- the second one a little less sweet. You choose!
Author: Healthy Gluten-Free Family
Recipe type: Dessert, Spring, Summer
Cuisine: Gluten-Free, Nut Free
Serves: 8 slices
Graham Cracker Crust (original recipe)
1½ cups gluten free graham crackers crumbs, (we used Schar Honeygrams ground finely in a food processor)
¼ cup sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
5 tablespoons unsalted butter, melted
Graham Cracker Crust (lower sugar alternative)
1½ cup gluten-free graham cracker crumbs, packed (We used Schar Honeygrams pulsed in a food processor to make the graham cracker crumbs)
1 tablespoon sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
Pinch of salt
3 tablespoons butter or dairy-free, melted
1 large egg white
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
1 cup heavy whipping cream
2 Tablespoons sugar
1 teaspoon vanilla extract
Graham Cracker Crust (same directions for both ingredient options):
Preheat oven to 350 degrees F.
In a large bowl, mix all the graham cracker crust ingredients with a mixer or by hand until well combined.
Press into a 9 inch pie plate using your finger to create an edge at the top if desired.
Bake for approximately 5 minutes until lightly browned. For Graham Cracker Crust option 2, bake 10 minutes.
Cool and set aside.
Preheat oven to 375 degrees F
Whisk together lime juice, zest, and yolks
Whisk in condensed milk
Pour into prepared and cooled crust
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)
Chill in refrigerator until cold
Beat all ingredients in a mixer with a whisk attachment until soft peaks form
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.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...