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Gluten Free Key Lime Pie Recipe

Gluten Free Key Lime Pie

iamwinfred
This gluten free key lime pie recipe is the kind of dessert that disappears fast at every cookout, potluck, and holiday table. It has that classic tart and sweet combo everyone loves, but with a graham crust that anyone avoiding gluten can actually enjoy. You only need a handful of ingredients and about twenty minutes of hands on time before the oven and fridge do the rest of the work.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 360 kcal

Equipment

Ingredients
  

  • 1 1/2 cups gluten free graham cracker crumbs
  • 6 tablespoons unsalted butter melted
  • 3 tablespoons granulated sugar

For the Filling

  • 4 large egg yolks room temperature
  • 14 ounces sweetened condensed milk 1 can
  • 1/2 cup key lime juice fresh or bottled
  • 1 tablespoon lime zest plus more for garnish
  • salt pinch

For the Topping

  • 1 cup heavy whipping cream chilled
  • 2 tablespoons powdered sugar

Instructions
 

  • Preheat oven to 350°F. Lightly grease a 9 inch pie dish with butter or nonstick spray.
  • Combine gluten free graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir until evenly moistened like wet sand.
  • Press the crumb mixture firmly into the bottom and up the sides of the prepared pie dish. Bake for 8-10 minutes until set and lightly golden. Cool for 10 minutes.
  • In a large bowl, whisk egg yolks for 30 seconds until slightly lighter. Add sweetened condensed milk and whisk until smooth.
  • Add key lime juice, lime zest, and a pinch of salt to the egg yolk mixture. Whisk until smooth and slightly thickened.
  • Pour the filling into the cooled crust and spread evenly. Bake at 350°F for 15 minutes until the center is set but still has a slight jiggle.
  • Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight until fully set.
  • Just before serving, beat chilled heavy cream and powdered sugar with a hand mixer on medium-high until soft peaks form. Spread or pipe over the pie and garnish with extra lime zest.

Notes

  • Press the crust firmly and evenly to prevent crumbling when sliced.
  • Do not skip pre-baking the crust or it will become soggy under the filling.
  • Let the pie chill the full 4 hours minimum to ensure clean slices; overnight is even better.
  • Use room temperature egg yolks so they whisk together smoothly with the condensed milk.
  • Add the whipped cream just before serving, not before chilling.
  • Regular limes can be substituted for key limes if needed; the flavor will be slightly less tart.
  • The pie can be made up to a day ahead; just wait to add the whipped cream topping.
  • Freeze the pie without the whipped cream topping for up to 2 months. Thaw overnight in the refrigerator before serving.
  • For a dairy-free version, use a dairy-free condensed milk and coconut cream in place of the heavy cream.
  • If using fresh key limes, a citrus juicer makes the process much faster and easier.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 42gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 145mgSodium: 180mgPotassium: 210mgFiber: 1gSugar: 33gVitamin A: 15IUVitamin C: 12mgCalcium: 15mgIron: 4mg
Keyword citrus pie, easy key lime pie, gluten free key lime pie, no bake key lime pie, summer dessert
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