Key lime pie, named after the citrus fruit found throughout the Florida Keys, is a perfectly tart yet sweet dessert, which can satisfy a sophisticated palate. Of course, it’s not naturally gluten free, so we’ve collected as many gluten-free key lime pie recipes as we could.
Whether you’re looking for a recipe on how to make an impressive yolk-filled pie or an easy no-bake option, this list can help. We’ve even included some dairy-free picks to make everyone happy.
Although Key lime pies traditionally feature a graham cracker crust made from whole wheat graham flour, there are a variety of crust alternatives for sensitive eaters to enjoy.
If desired, you can make a crust from scratch using a base like gluten-free flour, coconut flakes or ground nuts. Alternatively, you can turn your favorite store-bought gluten-free cookies or crackers into a crumb crust. If you want something really simple, you can even just pick up a pre-made gluten-free graham-style crust.
One of the great things about this particular dessert is the fact that many Key lime pie fillings are naturally free of wheat and associated derivatives, which means once you’ve settled on a crust that suits your tastes, you’re practically guaranteed a culinary success.
After all, you don’t need gluten to produce a pie filling that’s creamy, sweet and tart. Heavy cream or coconut milk, when mixed with sugar and Key lime juice, is all you really need.
Gluten-Free Key Lime Pie Recipes
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Key Lime Pies with an Egg-Based Filling
Pick up a GFJules Gluten-Free Graham Cracker Mix, which contains white rice flour, brown rice flour, modified tapioca starch, cornstarch, potato starch, corn flour, baking powder, xanthan gum and cinnamon.
You can actually bake a batch of graham crackers ahead of time and store them in the freezer until you’re ready to use them, at which point you’ll chop them up and add granulated cane sugar and butter. The middle layer calls for eggs, milk, sugar, cream cheese, Key lime juice, fresh lime zest, vanilla and a couple of tablespoons of a gluten-free all-purpose flour.
Of course, egg whites, lime juice and sugar make up the classic meringue topping that turns this dessert into something fancy.
Sweetened coconut, when mixed with sweetened condensed milk, an egg white, vanilla and salt, makes a great baked pie crust. For the creamy layer on top, combine sweetened condensed milk, egg yolks, lime juice and zest.
Use Better Batter flour to make your own Nabisco-inspired graham-style snacks, which you’ll crumble up and merge with butter and an egg white. For the custard filling, you’ll combine eggs, sugar and Key lime juice in addition to white rice flour, potato starch, tapioca starch and baking powder. For a lime curd layer, you’ll use more Key lime juice alongside sugar, milk, egg yolks, butter, cornstarch, white rice flour, potato starch and tapioca starch.
Crush up a bag of gluten-free ginger snaps and stir in some melted butter and sugar. For the filling, combine sweetened condensed milk, lime juice and eggs. After baking, decorate with whipped cream and lime slices.
Break down gluten-free graham crackers in a food processor so you have crumbs to mix with almond flour and butter. To make the creamy pie filling, you’ll add sweetened condensed milk to egg yolks, Key lime juice and lime zest. Once the dessert is golden brown, you’ll want to remove it from the oven and let it cool completely before refrigerating it. As desired, serve the chilled dessert with fresh raspberries and some homemade whipped cream.
Combine a product such as Bob’s Red Mill Gluten-Free All-Purpose Flour with ground almonds, sweet rice flour, butter and sugar. Then, use sweetened condensed milk, eggs and Key lime juice to fill your crust. To add a great tang, spread a mixture of sour cream and sugar on top.
When assembling this crust, you can opt for store-bought graham-style crackers or make your own using sorghum flour, brown rice flour, tapioca flour, sweet rice flour xanthan gum and guar gum in addition to spices like cinnamon, cardamom, coriander and black pepper.
For the filling, combine egg yolks, sweetened condensed milk, fresh lime juice and some freshly pureed kiwis. If you want to take your pie to the next level, fix a meringue topping using egg whites, a pinch of cream of tartar and some powdered sugar.
Key Lime Pies with a No-Bake Filling
Featuring a Gluten-Free Bisquick mix, some cold butter and a little bit of water, this flaky crust provides a perfect base for a no-bake filling of cream cheese, Key lime pie yogurt, whipped topping, fresh lime juice, grated lime peel and unflavored gelatin. You’ll want to wait thirty minutes after you’ve baked your crust to fill it and then wait another two hours for your dessert to set up in the fridge before serving.
For this nutty crust, grind almonds in a blender or food processor until they have the consistency of a fine powder; then, add in sugar and melted butter to get the perfect taste and texture. You’ll make the filling using sweetened condensed milk, cream cheese, key lime juice and fresh lime zest. Top off the tart dish with a sweet whipped spread featuring heavy cream and powdered sugar.
To start this pie off right, you’ll crush up a package of gluten-free biscuit cookies and stir in melted butter. For the middle layer, you’ll whisk sweetened condensed milk and double or heavy cream along with lime juice. For the topping, you’ll whip up some more double cream until your sweet tooth is satisfied.
Pulverize gluten-free old-fashioned oats in your food processor and add in coconut oil, almond milk, pitted prunes and chia seeds to make a delicious and utilitarian crust. Separately, combine cream cheese, heavy cream, powdered sugar and Key lime juice, which will become a mouthwatering filling when all your ingredients are mixed together well.
Featuring sunflower seeds, unsweetened shredded coconut, butter and erythritol, this grain-free crust is a fabulous option for many types of sensitive or picky eaters. You’ll layer onto the base a synthesis of Key lime juice, ripe avocados, light cream cheese, plain Greek yogurt, heavy cream, pure stevia extract, lemon liquid stevia and an optional topping of whipped cream.
Use brown rice flour, gluten-free oat flour and xanthan gum as your foundation to make homemade graham crackers, which you’ll combine with coconut oil and granulated erythritol for the pie’s crust.
Then, combine vanilla whey protein powder, plain nonfat Greek yogurt, fat-free evaporated milk, unflavored gelatin, freshly squeezed lime juice, granulated erythritol and stevia extract for a sweet but health-conscious middle. As desired, top with some nonfat Greek yogurt that you’ve sweetened with stevia and flavored with lime zest.
Key Lime Pies with a Dairy-Free Filling
This paleo-friendly recipe is vegan approved and free of refined sugars. The crust features coconut flour, tapioca starch and coconut oil while the filling makes use of Key lime juice, agar agar flakes, raw cashews, coconut oil, avocado, maple syrup and vanilla. If you want to go all out with your dessert, make a creamy topping using full-fat coconut milk, maple syrup and vanilla.
Raw pecans and millet flour–complemented by dates, coconut flour, coconut oil, vanilla and sea salt–make up the foundational layer of this dairy-free pie, which gets its yumminess from the combo of coconut milk, banana, arrowroot, eggs, vanilla, dates and Key lime juice. You’ll bake the crust for ten minutes and the pie for an additional fifty, but the end product is worth the wait.
This no-bake recipe makes use of Gluten-Free Rice Chex, canola oil, cocoa powder, vanilla extract and pure stevia extract powder for the bottom layer, which gets topped with a mix of almond milk, tapioca starch, full-fat coconut milk, fresh Key lime juice, vanilla extract and pure stevia extract powder. The resulting vegan dessert has the perfect taste and consistency.
This raw-food recipe is free of wheat, gluten, dairy, grains, nuts and soy. Coconut flakes and dates make up the crust while avocado, young coconut meat, agave and Key lime juice make up the filling. Freeze the pie so cutting and dishing up is easy.
For a gluten-free audience, Dana recommends blending dates and walnuts in a food processor and letting this alternative crust set up in the freezer. To make the filling, you’ll mix coconut milk, coconut oil, Key limes and agave nectar with cashews that have been soaking overnight. The no-bake results are creamy and light but still sweet and satisfying.
This dairy-free, paleo-friendly recipe makes use of almonds, pecans and medjool dates for the bottom layer. On top of that, you’ll spread a mixture of lime juice, full-fat coconut milk, coconut butter, raw honey and unflavored grass-fed gelatin. Chill this no-bake dish overnight and, right before serving, add a scoop of whipped coconut cream onto each slice.
Using a gluten-free all-purpose flour blend offered by a brand like Kinnikinnick, you can create a sweet pastry flavored with stevia and further enhanced by sweet white rice flour, xanthan gum and an egg yolk. For the sugar-free filling, you can mix together coconut milk, Key lime juice, egg yolks, cornstarch and stevia.