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.
- 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.