The absolute best gluten-free key lime pie beats out all other recipes in taste, affordability, and ease! This effortless recipe will bring you back to Key West with a traditional creamy tangy lime pie with sour cream and easy substitution for graham cracker crust! Plus, the easy baking method for this homemade lime pie means a perfectly set, creamy texture every time.
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Best Recipe For Gluten-Free Key Lime Pie
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 – it’s tough to decide which recipe will taste the best!
I’ve done the baking and taste tests, and I’m happy to share the winning gluten-free recipe for key lime pie! As exemplified in my gluten free cookbook, I love to focus on affordable ways to enjoy easy gluten free pie recipes without sacrificing taste, and this recipe absolutely hits the mark!
The extra creamy filling has a perfectly balanced flavor with sweetened condensed milk adding sweetness and a touch of sour cream balancing the lime’s citrus. Plus, filling sets flawlessly every time without having to use eggs for a binder!
When testing this key lime pie made with a gluten-free crust, 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, this gluten-free recipe for lime pie uses a delicious and affordable alternative to a gluten-free graham cracker crust. An easy, press-in gluten-free oatmeal crust holds together beautifully and provides a great texture for the filling.
However, if you are a traditionalist, I did a test taste of the top brands and figured out a way to make a gluten-free graham cracker crust that actually holds together and that can be swapped out for the oat crust.
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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.)
- First prepared the pie crust. Place all the crust ingredients in a food processor and blend until well combined. Press firmly in a pie dish and bake for 18 minutes. Cool completely before filling.
- While the crust is cooling, prepare the filling. Whisk together the lime juice, zest, sweetened condensed milk, and sour cream. Pour into the crust.
- Bake for 10 minutes then turn off oven and leave in for 30 minutes. This helps set the pie without cracking.
- After the pie has cooled and been chilled, beat together the whipped cream and spread on pie.
Key Limes Versus Regular Limes
“Regular” limes, also known as Persian limes, are sold year round and can be found at any grocery store. Key limes are harder to find and may only be found at certain times of the year.
When you see them, grab them because it’s a perfect excuse to make a key lime pie! However, you may be wondering what’s the difference between key limes and regular limes and can they be used interchangeably?
Appearance-wise, key limes are smaller, more yellowish in color, and contain more seeds. Their juice is slightly less tart and more aromatic than Persian limes.
If you did a side-by-side taste test, a pie made with key limes would have a smoother, more pleasing flavor. However, if you cannot find key limes, using regular limes is fine! When mixed with the sweetened condensed milk and tangy sour cream no one will be able to tell a difference on its own.
Substituting Key Lime Juice
You do not have to use fresh key lime juice for this recipe, but do not use regular lime juice concentrate. Instead, substitute Nellie and Joe’s Key Lime Juice, which is also gluten-free.
If you can’t find fresh key limes or Nellie and Joe’s key lime juice, then regular lime juice may be substituted.
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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
Gluten Free Key Lime Pie with Easy Crust Option
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.
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