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! Remember there is a cooking video on this page if you have any questions.
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. Pro tip: place pie pan on baking sheet if you want to make sure you don't touch the crust when removing from oven.
Cool and set aside.
Preheat oven to 375 degrees F
Whisk together lime juice, zest, and yolks very well combined and light & fluffy, about 1 minute.
Whisk in condensed milk until well combined, about 1 minute - will be creamy and airy.
Pour into prepared and cooled crust.
Bake for 12-15 minutes (Pro 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 ...
12 thoughts on “Key Lime Pie”
Hi, thanks for the recipe. How many ml. would the condensed milk be?
Great question! I will update the recipe to be clearer… it was a 14oz can which says 397g. A quick google search says 14oz converts to 414ml… does that seem right to you?
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!!!!
Aw, this just made my day! So happy you love it! And so happy your daughter can now enjoy a gluten free key lime pie she loves!
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!!!
This looks heavenly! Is there a way to make this with substituting the egg yolks?? ?
Great question! Unfortunately, I don’t have a substitute for the egg yolks…
Ok. I didn’t think so, but thought I should ask. If anyone ever comes up with one and tries it I would love to know?
Please do a jump to this recipe option. Most of us don’t like to see all of your history!
There is one! Jump to recipe is under the photo on top of the page…
Can this be made crustless?
I have never made it crustless…. It should work but you might look for a slightly smaller pie pan and and adjust cooking time to make sure bottom doesn’t burn.