My gluten-free key lime pie recipe wins out for taste, affordability, and ease. The bright, creamy, and citrusy filling will bring you back to Key West with a traditional tangy taste (thanks to a hint of sour cream). Plus, I have an easy swap for a graham cracker crust and fail-proof baking method to make sure your homemade lime pie sets and slices perfectly every time.
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Easy Homemade Gluten-Free Key Lime Pie Recipe
There are many ways to make a “classic” key lime pie – egg yolks or no eggs, baked or no bake, sweetened condensed milk, sour cream. I was on the mission to make the best key lime filling complete with a stellar gluten-free crust to pull it all together.
I’ve done the baking and taste tests, and it’s time to share my winning gluten-free recipe for key lime pie. While I like to share everything from classics to unique spins in my best-of gluten-free pies recipe collection, I particularly love how this homemade lime pie doesn’t a pricey speciality gluten-free crumb crust.
To make an extra creamy filling adding sweetened condensed milk covers the sweetness while sour cream balancing the lime’s citrus. Even without eggs, the filling sets flawlessly every time thanks to a special baking technique.
I used a simple trick of leaving the pie in the oven after it bakes. This helps the pie cool gradually, preventing a cracked top, and also takes out the guesswork of knowing if the pie is underbaked.
Lastly, my key lime pie uses an affordable alternative to a gluten-free graham cracker crust, but just as tasty. My simple press-in gluten-free oatmeal crust works great for no-bake fillings and cheesecakes, so why wouldn’t it work for a GF key lime crust as well?
If you consider yourself a traditionalist, though, I did figure out to gluten-free graham cracker crust that doesn’t crumble so that can easily be swapped out for the oat crust.
Free Guide! 5 easy tips for baking like a gluten-free pro!
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Let’s Make This Together!
(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)
After your crust is baked and cooled the filling is quite quick. Just dump all the ingredients in a large bowl and whisk until smooth. Pour it in and we are ready for our trick to get the filling to set firmly.
Bake it in a 350℉ oven for only 10 minutes, then turn the oven off and let it sit in there for 30 minutes to finish baking very gently. Pull it out and it’s time to chill. Waiting to dig in is pretty much the hardest part.
I like to top my pie with a thick layer of whipped cream, so I included an easy recipe for that below. Otherwise you can leave that off and serve it with optional whipped cream, Cool Whip, or your favorite floofy topping.
If you can’t find key limes, using regular limes works too. Key limes have a slightly mellower taste, but when “regular” freshly squeezed lime juice is mixed with the sweetened condensed milk and sour cream difference is hardly noticeable.
You do not have to use fresh key lime juice for this recipe. Just stay away from the concentrated stuff sold in a fake lime (lime juice concentrate). Instead, substitute Nellie and Joe’s Key Lime Juice, which is also gluten-free.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
My Best Gluten Free Key Lime Pie (Easiest Crust)
Ingredients
Oatmeal Crust:
- 2 cups quick-cooking oats, use certified gluten free for gluten free crust
- ½ cup unsalted butter
- ½ cup powdered sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
Key Lime Pie Filling:
- 28 ounces canned sweetened condensed milk
- ¾ cup key lime juice, see recipe notes for substitutions
- ½ cup sour cream
- 2 tsp lime zest
Whipped Cream Topping:
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Equipment
Instructions
- Preheat the oven to 350ºF. Place the oats, melted butter, powdered sugar, cinnamon, and salt in a food processor. Blend until well combined and the oats clump together, about 20-30 seconds.2 cups quick-cooking oats, ½ cup unsalted butter, ½ cup powdered sugar, ¼ teaspoon cinnamon, ¼ teaspoon salt
- Press firmly on the bottom and up the sides of a 9-inch pie dish. Tip: To make the crust come all the way up the sides, press evenly on the bottom to work the excess crust up the sides. Bake for 18 minutes, or until oats are set. If the crust puffs up during baking, use a measuring cup to flatten gently immediately when it comes out of the oven. Cool completely before filling.
- While the crust is cooling, prepare the filling. Whisk together the sweetened condensed milk, lime juice, sour cream, and zest. Pour into the cooled crust.28 ounces canned sweetened condensed milk, ¾ cup key lime juice, ½ cup sour cream, 2 tsp lime zest
- Bake at 350ºF for 10 minutes. Turn the oven off, but leave the pie in for 30 minutes. Remove the pie from the oven and let cool to room temperature. Transfer the pie to the refrigerator to chill for at least 6 hours or overnight.
- To make the whipped cream, use a large mixing bowl with hand held mixer or stand mixer fitted with whisk whip. Beat together heavy cream, powdered sugar, and vanilla extract on medium-low speed until the mixture starts to thicken.1 cup heavy cream, 3 tablespoons powdered sugar, 1 teaspoon vanilla extract
- Increase speed to high and whip until stable peaks form, about 1-2 minutes longer. Spread on the chilled pie and serve cold.
Notes
Lime Juice
If you use key limes you will need about 1 to 1 1/2 pounds, depending on how fresh they are. This is about 22-30 key limes. To substitute regular limes, you will need about 8-10. To juice the limes use a citrus juicer or garlic presses get out a lot of juice! Do not use regular lime juice concentrate. Instead, substitute Nellie and Joe’s Key Lime Juice. If you can’t find fresh key limes or Nellie and Joe’s key lime juice, then regular lime juice may be substituted.Storing
Serve cold. You may make the pie up to two days ahead of time and refrigerate leftovers up to three days. Recipe adapted from AllrecipesThis post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
This key lime pie was so tasty and fluffy! Would not know it was gf. The crust was good too! It did stick to my pie dish a bit so will oil the dish some next time. Will make again! Thank you!
Thank you so much, Delisa! I love that you loved it just as much as I do!
Best,
Melissa
An amazing key lime pie! I love this!
Thank you so much! I appreciate it!
Best,
Melissa
Hi Melissa, have you ever tried a dairy free version using a dairy free condensed ‘milk’? We have dairy allergies and wheat allergies so was excited by the idea of the gluten free crust combined with a dairy free key lime option.
Hi Michelle,
No, I haven’t. I didn’t realize there was dairy-free condensed milk! However, I think you would have better success with a key lime pie that has eggs and is baked to bind the ingredients. I would love to hear back if you decide to try it!
Best,
Melissa