Erin’s Recipe Rundown
Texture: Creamy, silky filling paired with a buttery, crisp crust.
Taste: A bright, balanced blend of sweet and tart.
Ease: Simple to make yet impressive to serve.
Top Tips: Plan ahead — the pie needs to cool completely and then chill in the refrigerator for at least 3 hours to set properly.
Recommended GF Flour: A small amount of a measure-for-measure gluten-free flour helps bind crushed gluten-free graham crackers for a sturdy crust.
Would I make this again? Yes. It’s one of my favorite easy, beautiful summer desserts when time is limited.
xoxo erin
This post originally published in June 2022 was updated with clearer instructions in March 2025.
Key limes (also called Mexican limes) are more tart with concentrated citrus flavor than regular limes, making them ideal for this pie.
This gluten-free key lime pie is bright, refreshing, and decadently creamy. It’s easy to prepare and a favorite for summer gatherings and celebrations.
Featured Comment
From Ellie: “This pie is AMAZING!!! My husband is gluten free and I felt bad that nobody was bringing a gf dessert to thanksgiving. This was SUCH a hit, everyone’s favorite pie of the night, I even made a second one the day after because I only got one teeny sliver since it got eaten so fast thank you thank you! Also this is the easiest thing ever to make!”
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Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Key Lime Pie
- Make-Ahead/Storage/Freezing Instructions
- Can this gluten-free key lime pie be made dairy-free? What about nut-free?
- How do I know when the filling is fully set?
- How do I prevent the pie from cracking?
- Gluten-Free Key Lime Pie Tips
- More Gluten-Free Pie Recipes
- Gluten-Free Key Lime Pie (Best Recipe!) Recipe
Ingredients You’ll Need
Below are notes on key ingredients for this gluten-free key lime pie. Refer to the recipe card for exact measurements.
- Gluten-free graham cracker crumbs: Make crumbs quickly by pulsing gluten-free graham crackers in a food processor.
- Gluten-free flour: A tablespoon of measure-for-measure gluten-free flour helps bind the crust so it holds together cleanly.
- Brown sugar: Adds warmth and just enough sweetness to balance the tart lime filling.
- Butter: Real butter gives the best flavor and texture for the crust.
- Key lime juice/zest: Bottled key lime juice (such as Nellie and Joe’s) is convenient and flavorful; fresh key limes will also work but require more fruit.
- Sweetened condensed milk & cream cheese: Together they create a rich, silky filling—this version relies on dairy for the right texture.
How to Make Gluten-Free Key Lime Pie
Overview of the process — see the recipe card for detailed measurements and baking times.
- Make the crumbs: Pulse gluten-free graham crackers in a food processor until fine, then mix with brown sugar and the gluten-free flour.
- Add butter: Stir in melted butter until all crumbs are moistened.
- Form the crust: Press the crumbs into a 9-inch pie pan, up the sides and across the bottom.
- Bake briefly: Bake the crust at 350°F for 8–10 minutes, then let it cool slightly while you prepare the filling.
- Prepare the filling: Beat room-temperature cream cheese until smooth, then add sweetened condensed milk, key lime juice, and zest. Mix until silky.
- Bake the pie: Pour the filling into the cooled crust and bake 10–12 minutes. Let the pie cool to room temperature on a wire rack before chilling.
- Chill: Cover and refrigerate the cooled pie for at least 3 hours so the filling sets completely.
- Finish with whipped cream: Whip heavy cream with powdered sugar and vanilla to stiff peaks, then spread or pipe over the chilled pie and garnish with extra lime zest and slices if desired.
Make-Ahead/Storage/Freezing Instructions
To make ahead: The crust can be prepared 1–2 days in advance and stored at room temperature; add the filling the day you plan to serve for best texture.
To store: Refrigerate covered for up to 3 days. The pie keeps better without the whipped topping, which can lose its texture over time.
To freeze: Freeze the pie before adding whipped cream. Wrap tightly and freeze up to 1 month. Thaw overnight in the refrigerator and add fresh whipped cream before serving.
Can this gluten-free key lime pie be made dairy-free? What about nut-free?
This specific recipe relies on dairy for the creamy texture, so dairy-free swaps won’t produce the same silky result. The recipe is naturally nut-free.
How do I know when the filling is fully set?
The filling is done when the edges are slightly firm but the center still has a gentle jiggle. It will firm further as it cools and chills in the refrigerator.
How do I prevent the pie from cracking?
Avoid overbaking. Remove the pie when the edges are mostly set and the center still jiggles slightly. Cooling it slowly at room temperature before chilling also helps reduce cracking.
Gluten-Free Key Lime Pie Tips
- If you can’t find key limes, regular lime or even lemon juice can be substituted—adjust zest and juice to taste.
- When pressing the crust, start with the sides then press the bottom so the crust is evenly compacted and holds together well.
More Gluten-Free Pie Recipes
- Gluten-Free Pumpkin Pie
- Gluten-Free Apple Pie
- Gluten-Free Pecan Pie
- Gluten-Free Cherry Pie
- Gluten-Free Peanut Butter Pie
- Gluten-Free Chocolate Pie
- Gluten-Free Coconut Cream Pie
Gluten-Free Key Lime Pie (Best Recipe!)
For consistent flavor, bottled key lime juice is convenient; fresh key limes can be used if you prefer.
A tablespoon of gluten-free flour added to the crust helps it hold together and stay less crumbly.
Comments
Ingredients
Graham Cracker Crust
- 6 ounces (170g) gluten-free graham crackers
- ¼ cup (53g) brown sugar
- 1 tablespoon gluten-free measure-for-measure flour
- 4 tablespoons (56g) butter, melted
Key Lime Filling
- 4 ounces (113g) cream cheese, room temperature
- 2 (14-ounce) cans sweetened condensed milk (total 794g)
- ¾ cup (180ml) key lime juice
- 1½ tablespoons lime zest (about 2 regular limes or 4 key limes)
Whipped Cream Topping
- 1 cup (240ml) heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon lime zest (about ½ regular lime)
- 8-10 thin lime slices for garnish (optional)
Instructions
For the graham cracker crust:
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Preheat the oven to 350°F. Pulse the graham crackers in a food processor until they form fine crumbs. Transfer to a mixing bowl.
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Stir in the brown sugar and gluten-free flour. Add the melted butter and mix until the crumbs are evenly moistened.
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Press the mixture firmly into the bottom and up the sides of a 9 x 1.5-inch pie pan.
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Bake 8–10 minutes. Remove and set aside to cool while you make the filling. Leave the oven on.
For the key lime filling:
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Beat the cream cheese on medium speed until smooth. Add the sweetened condensed milk, key lime juice, and lime zest and mix until silky.
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Pour the filling into the prepared crust and bake 10–12 minutes. Remove and cool completely on a wire rack. Once cooled, cover and refrigerate at least 3 hours before serving.
For the whipped cream topping:
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Whip the heavy cream with powdered sugar and vanilla on medium-high speed until stiff peaks form, about 4–5 minutes.
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Spread or pipe the whipped cream onto the chilled pie and garnish with lime zest and slices if desired.
Notes
Dairy-Free: This version depends on dairy for its texture and cannot be replicated exactly with dairy-free substitutes.
Nut-Free: The recipe is naturally nut-free.
Key Limes: Bottled key lime juice is convenient and consistent, but fresh key limes work as well.
To Make-Ahead: The crust can be made 1–2 days ahead and stored at room temperature; add the filling when ready to bake.
To Store: Refrigerate the pie, covered, up to 3 days. For best texture, add whipped cream just before serving.
To Freeze: Freeze before adding the topping. Wrap tightly and freeze up to 1 month. Thaw overnight in the refrigerator and top with fresh whipped cream before serving.