This is the BEST gluten free key lime pie. An easy to make gluten free graham cracker crust, filled with a tart, slightly sweet key lime pie filling. Served refreshingly cold, topped with a dollop of whipped cream.
Why are key limes called key limes?
The name “key limes” comes from back when these type of limes used to be grown in the Florida Keys. However in the 1920s, a hurricane destroyed many of the lime groves. When farmers replanted afterwards, they grew Persian Limes instead, which are the type of limes we know as just “regular limes”.
Can you substitute limes for key limes in key lime pie?
Yes! This key lime pie will still taste amazing even without key limes. Key limes are a bit more tart, but ultimately you won’t notice too much of a difference. If you don’t have fresh key limes available, you may be able to find bottled key lime juice in the store, but unless you are really set on pure key lime flavor, freshly squeezed regular lime juice will still offer an overall better taste.
Ingredients:
- Gluten Free Graham Crackers — Use whatever brand you have available to you. You should be able to find them at your local grocery store, but if not, there are some inexpensive options on Amazon. Note that some brands are better tasting than others. However, if you happen to buy a brand that doesn’t taste great, don’t worry. In this recipe, the crust will still taste delicious even if the cookies taste bland on their own.
- Granulated Sugar — A little sugar to sweeten up the crust.
- Butter — Melted butter holds the crust together.
- Key Lime Juice — If you are able to find fresh key limes, use freshly squeezed key lime juice. If not, use freshly squeezed regular lime juice.
- Sweetened Condensed Milk — This is the main base of the key lime pie filling.
- Egg Yolks — These add some creaminess to the filling.
- Heavy Cream — This is for both the key lime filling as well as the freshly whipped cream for topping the pie.
- Icing Sugar — Mix this in as you whip the cream for the topping. If you prefer a sweeter whipped cream, add 1-2 tablespoon instead.
How to Make the Gluten Free Graham Cracker Crust:
This gluten free graham cracker crust is so simple to make and you can use this crust for any other pie recipe you want.
In a food processor, pulse the graham crackers until they are crushed into small crumbs. You will need 1 ¾ cups of graham cracker crumbs for this pie crust. If you have a scale, it is easier to weigh out the graham crackers before crushing them so you know exactly how many crackers to crush. (The number will depend on the type and size of graham cracker you are using).
Mix in the melted butter and granulated sugar until you have a crumbly, slightly wet mixture. Spread this mixture evenly into a 9” pie dish and pack it down tightly using the flat bottom of a measuring cup or a glass cup. Press the crust up the sides of the pie dish as well.
For this recipe, you need to blind bake the crust. To do this, bake the empty pie crust at 375F for 8-10 minutes until slightly brown. Remove the crust from the oven and let it cool slightly, for about 10 minutes. It is ok to add the pie filling while the crust is still warm. If you want to use this crust for a no bake recipe, don’t blind bake the crust. Instead, chill it in the fridge for 1 hour before you add the filling.
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Gluten Free Key Lime Pie
- Total Time: 3 hours 45 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This is the BEST gluten free key lime pie. An easy to make gluten free graham cracker crust, filled with a tart, slightly sweet key lime pie filling. Served refreshingly cold, topped with a dollop of whipped cream.
Ingredients
- Graham Cracker Crust:
- 1 ¾ cup (238g) gluten free graham crackers
- 2 ½ tbsp (31g) granulated sugar
- 7 tbsp (99g) butter, melted
- Key Lime Pie Filling:
- 2 ½ cups (300ml) sweetened condensed milk
- ¼ cup (60ml) heavy cream
- 3 egg yolks
- 1 cup (240ml) key lime juice, freshly squeezed
- Whipped Cream Topping:
- ½ cup (120ml) heavy cream
- ½ tbsp (3.9g) icing sugar
Instructions
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Graham Cracker Crust: Preheat the oven to 375F. In a food processor, pulse the graham crackers until they are fine crumbs. Mix the graham cracker crumbs, granulated sugar and melted butter together. Press the mixture into a 9” pie dish. Make sure the crust covers the bottom of the dish and goes up most of the way on the sides as well. Use a measuring cup with a flat base to pack the crumbs down tightly. Bake the empty pie crust for 8-10 minutes. Remove the crust from the oven and let it cool for about 10 minutes before adding the key lime pie filling. Reduce the oven temperature to 350F.
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Key Lime Pie Filling: In a large bowl, mix the sweetened condensed milk, cream, egg yolks and key lime juice together. Pour the filling into the warm pie crust. Bake for 18-22 minutes until the filling is mostly fully set, and only slightly jiggly. Remove the pie from the oven and let it cool to room temperature. Then, refrigerate the pie for at least 3 hours before serving.
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Whipped Cream Topping: With an electric mixer, beat the cream and icing sugar together until soft peaks form. Serve the pie with a dollop of whipped cream.
Notes
- If you don’t have fresh key limes available in your area, or they are not in season, you can use regular limes instead.
- You can adjust the amount of icing sugar in the whipped cream based on your preference for sweetness. If you like extra sweet whipped cream, add 1-2 tablespoon of icing sugar instead.
- Prep Time: 3 hours 15 minutes
- Cook Time: 30 minutes
- Category: Pie
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 533
- Sugar: 54.9g
- Sodium: 285mg
- Fat: 25.6g
- Saturated Fat: 14.6g
- Unsaturated Fat: 9.3g
- Trans Fat: 0.6g
- Carbohydrates: 69.2g
- Fiber: 0.9g
- Protein: 9.6g
- Cholesterol: 125mg
Keywords: Key lime pie, easy, gluten free, dessert
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