The Best Gluten Free Key Lime Pie

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Creamy and luscious with just the right amount of tartness, this traditional gluten free key lime pie is so easy to make and delicious!

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Gluten Free Key Lime Pie was originally posted on July 13, 2020 and has been updated with a modified recipe, video, new pictures, and helpful tips.

Are you a key lime pie lover? I've always adored it. It's one of those desserts that seems so simple, but packs a punch. If it was on a menu (back in my "before Celiac" days) I'd order it. I don't think I've ever seen a gluten free key lime pie offered anywhere, though 😞

I have to look at the glass-half-full side of things, though. At least I can make these incredible renditions of my former favorites. I don't have to miss out on things anymore, and because of this, neither do you. As long as I don't give up, you will always have access to my successes. And when it comes to baking, I NEVER give up!!

Ingredients needed for key lime pie

The crust

crust ingredients measured out and labeled.

Gluten free graham cracker crumbs - you can make your own with my recipe for gluten free graham crackers (so easy!) or make them from store bought gluten free graham crackers (even easier!).
Cinnamon - while the graham crackers have cinnamon baked right in, I like to add a little bit extra to the crust for an just to ramp up the flavor.
Melted butter - butter binds everything together. You should be able to sub with dairy-free butter, but this has not been tested.

The filling

key lime pie filling ingredients measured out and labeled.

Sweetened condensed milk - while most recipes use only one can of sweetened condensed milk, I prefer a tall filling so I use two and bake it in a deeper pie plate.
Heavy cream - the secret ingredient that adds richness and silkiness to the filling.
Egg yolks - the base of the custardy filling, they also add richness and the proper set to the custard.

The topping

whipped cream ingredients measured out and labeled.

Heavy whipping cream
Powdered sugar
Vanilla - either vanilla bean seads, vanilla bean paste, or straight up vanilla extract can be used.

How to make key lime pie

Make the crust

graham cracker crumbs with butter and sugars in glass bowl.

Step 1: Combine all crust ingredients in a medium bowl.

graham cracker crust ingredients mixed together in glass bowl.

Step 2: Mixture should be crumbly but should hold when squeezed together.

graham cracker crust in white pie plate.

Step 3: Press into the bottom and sides of a 9-inch pie pan.

parbaked graham cracker crust in white pie plate.

Step 4: Bake for 12-15 minutes, or until just set and lightly browned.

Mix the lime filling and bake

egg yolks with cream and sweetened condensed milk in glass bowl.

Step 1: Add all filling ingredients to a large bowl.

Step 2: Whisk until smooth.

custard poured into graham cracker crust in white pie plate.

Step 3: Pour into parbaked crust.

Step 4: Bake until outer edges are set, but center is still slightly jiggly.

Whip the cream

whipping cream with vanilla and powdered sugar in stand mixer bowl.

Step 1: Add all topping ingredients to a mixing bowl.

Step 2: Whip until stiff peaks form.

The whipped cream topping can be mounded up in the center of the pie or piped into rosettes along the edges. If I'm feeling extra, I'll pipe rosettes and finish with lime wedges and a sprinkling of lime zest.

overhead shot of one piece of key lime pie on a plate next to whole pie

Helpful tips and tricks

You may need a little more butter than what's called for in the recipe, depending on the brand of graham crackers you use (unless you use my homemade graham cracker recipe). Add one melted tablespoon at a time, just until the crumbs clump together when squeezed in your palm.
Press the crust along the sides of the pie pan first, then into the bottom. Using the bottom of a dry measuring cup (that one you don't use anymore because you're weighing everything) makes this quick and precise.
Make sure the filling is well mixed (use a whisk) before pouring into the parbaked crust.
Bake until the center still jiggles, no longer than that. The sides will be set, but if you shake the pie slightly, you'll see a bit of a wiggle in the center.
Let the pie chill for at least 6 hours, longer if you can. You'll get clean slices when it's properly chilled.
If piping the whipped cream, opt for stiff peaks so your decorations will hold their shape. If dolloping the whipped cream, you can whip it to more of a soft peak.

Key lime pie FAQs

Does key lime pie freeze well?

Yes, key lime pie freezes very well! The baked and cooled pie can be frozen, well wrapped, for up to 3 months.

Can I use regular lime juice in key lime pie?

Yes, you can substitute key lime juice with regular (Persian) limes.

Why is there heavy cream in this key lime pie filling?

The heavy cream adds a richness and very silky texture to the filling.

More gluten free pie recipes

I kid you not, this is the BEST key lime pie my husband and I have ever had, gluten free or not (and we've had a LOT)! The addition of cream in the filling makes it so silky smooth. That, with the buttery crumb crust, the tartness from the key lime juice, and the fluffy whipped cream makes for one helluva wonderful slice of pie!!