Gluten-Free Key Lime Pie

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! "

– Mamagourmand


Crust: Quick-Cooking Oats Butter Powdered Sugar Cinnamon Pie: Sweetened Condensed Milk Key Limes Sour Cream Heavy Cream Vanilla Extract

Combine all of the crust ingredients together in a food processor and blend together. Then press into the sides of a pie dish. Then bake for about 18 minutes at 350ºF.

Let's Make It!

While the crust cools, whisk together the filling ingredients, then pour into the cooled crust. Bake for 10 minutes. Turn the oven off, but leave the pie in for 30 minutes before letting cool and refrigerate overnight.

Make the whipped topping by beating all the ingredinets together until peaks form. Then evenly spread on top of the chilled pie.

How Many Key Limes Do I Need For the 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.

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