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 lime pie flavor and easy substitution for graham cracker crust!
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 recipe for gluten free key lime pie! This pie beats out all other versions because…
- Easy, creamy, perfectly sweet, tangy and tart 4-ingredient filling
- Great-tasting gluten free crust without using (pricey!) speciality graham crackers
- Homemade whipped cream topping
- Perfectly sets every time using a simple trick!
- Oatmeal – Use certified gluten free oats
- Powdered sugar
Key Lime Pie Filling:
- Key lime juice – Alternatively, use regular lime juice or Nellie and Joe’s Key Lime juice to save time
- Sweetened condensed milk – Gives a sweet thickness to the pie
- Lime zest – Key to best lime flavor!
- Sour cream – Cuts sweetness and bulks up the creaminess
Homemade Whipped Cream:
This is optional for the topping. Either spread it over the pie or serve alongside it. Alternatively, you may use store-bought whipped cream.
- Heavy cream
- Powdered sugar
- Vanilla extract
How to make gluten free key lime pie recipe
(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.
Gluten free crust options
Traditional key lime pie uses a graham cracker crust, which is the only part of the pie that isn’t gluten free. Some gluten lime pie recipes simply swap out the regular graham crackers with GF ones.
While this is a viable option, I find a gluten free graham cracker crust too soft, wet, and flimsy. Not to mention, GF graham crackers are difficult to find and very expensive!
The recipe below instead uses a gluten free oat crust, but there are other options if you can’t tolerate oatmeal or would like a different flavor!
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.
FREQUENTLY ASKED QUESTIONS
No, 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.
Yes. If you don’t need a gluten free pie, simply substitute a graham cracker crust and proceed with filling in the recipe.
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.
Key lime pie should be served cold. You may make the pie up to two days ahead of time and refrigerate leftovers up to three days.
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Gluten Free Key Lime Pie
- 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
- 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.
- 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.
- 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.
- Increase speed to high and whip until stable peaks form, about 1-2 minutes longer. Spread on the chilled pie and serve cold.
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FREQUENTLY ASKED QUESTIONS
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