Gluten-Free Key Lime Pie Recipe with a Crispy Almond Crust

This gluten-free key lime pie is simple, uses just a few ingredients, and is always a crowd-pleaser. A gluten-free graham cracker crust pairs with a tangy, creamy key lime filling for a dessert that feels decadent but is easy to make. Top with a generous dollop of whipped cream and a sprinkle of lime zest for a beautiful finish.

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Key lime pie has many variations—baked or no-bake, with whole eggs or just yolks, and with additions like sour cream or yogurt. This gluten-free version keeps things straightforward while delivering the classic balance of sweet and tart. If you prefer a lemon variation, the same method works beautifully with lemons instead of limes.

If you’re short on time, use a pre-made gluten-free graham cracker crust and the recipe takes only minutes to assemble. Store-bought gluten-free crusts taste great and make this dessert even quicker. If you prefer to make the crust from scratch, simply substitute gluten-free graham crackers in any standard graham cracker crust recipe.

Why this recipe works

This gluten-free key lime pie is a favorite because it’s easy, quick, and reliably delicious:

• Easy to make—mix the filling, pour into the crust, and bake.
• Deceptively simple—despite being gluten-free, it tastes like a traditional key lime pie and will impress guests.
• Minimal ingredients—most are pantry staples, and the result feels homemade and special.

Ingredients

• 1 9-inch prepared gluten-free graham cracker pie crust
• 2 14 oz cans sweetened condensed milk
• 5 large egg yolks
• 1 cup freshly squeezed key lime or regular lime juice (about 10 key limes or 5 regular limes)
• 1–2 tbsp freshly grated lime zest
• 1 tsp vanilla bean paste or vanilla extract
• 1–2 cups whipped cream for topping (optional)

How to make gluten-free key lime pie

1. Preheat the oven to 350°F (175°C).
2. Wash and zest the limes, then set the zest aside.
3. Squeeze the limes to make 1 cup of juice and set aside.
4. In a large bowl, combine the sweetened condensed milk, egg yolks, lime zest, and vanilla. Beat until smooth and well combined.
5. Gradually add the lime juice in 1/4 cup increments, beating after each addition until fully incorporated.
6. Pour the filling into the prepared gluten-free graham cracker crust.
7. Bake for 18–20 minutes, until the filling is mostly set but still slightly jiggly in the center.
8. Remove from the oven and cool on a rack for 30 minutes.
9. Refrigerate for at least 1 hour (longer is fine). You can also freeze the pie if desired.
10. Before serving, top with whipped cream and garnish with thin lime slices or extra zest, if desired.

Is key lime pie gluten-free?

The filling in most key lime pies is naturally gluten-free, but the crust is often the source of gluten. Use a gluten-free graham cracker crust or make your own with gluten-free graham crackers to keep the entire pie gluten-free.

Can you substitute regular limes for key limes?

Yes. Regular limes work well if key limes are unavailable. Key limes are smaller and can be slightly less acidic with a floral note, but regular limes produce an equally delicious pie, especially when balanced with the sweetened condensed milk.

How to make a homemade gluten-free graham cracker crust

To make a 9-inch gluten-free graham cracker crust, pulse gluten-free graham crackers into crumbs, combine with melted unsalted butter (and a touch of sugar if you like), press into a pie pan, and chill before filling. Many store-bought gluten-free graham cracker brands work well if you prefer convenience.

FAQ and expert tips

Looking for other easy dessert recipes?

• Easy Snickerdoodle Cookies
• No Bake Coconut Rum Balls
• Almond Flour Peanut Butter Cookies
• Soft Gingerbread Cookies
• Tamarindo Candy

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