Gluten-Free Key Lime Pie

By
Teri Gruss, MS
Teri Gruss, MS
Writer and nutrition expert Teri Lee Gruss, M.S. has written hundreds of recipes focusing on healthy gluten-free cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 01/25/23
Gluten free key lime pie recipe

The Spruce Eats

Prep: 30 mins
Cook: 10 mins
Chill for at least: 3 hrs
Total: 3 hrs 40 mins
Servings: 8 servings
Yield: 1 pie

What summer picnic or gathering is complete without a chilled slice of tart, cool Key Lime Pie on a paper plate? 

This wildly popular pie originated in the Florida Keys in the mid-19th century. Fresh milk was scarce on the sun-baked tropical islands, but when Borden's was granted a patent for canned milk, which required no refrigeration, Key Lime Pie was born.

Adapting traditional, classic key lime pie for a gluten-free diet is simple and approachable. A gluten-free graham cracker pie crust makes the adaptation easy. 

Some versions of Key Lime Pie are meringue-topped. This version is easier to prepare and a dollop of whipped cream is a nice balance to the acidity of the filling.

Enjoy this gluten-free twist on Key Lime Pie any time you are craving the brightness of summer. 

Note: This recipe for Gluten-Free Key Lime Pie is adapted from a recipe which appears in "Maurice's Tropical Fruit Cook Book."

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Ingredients

  • 1 graham cracker pie crust, gluten-free

  • 1 (14-ounce) can sweetened condensed milk

  • 3 large egg yolks

  • 1/2 cup key lime juice

  • 2 teaspoons lime zest, grated

  • 1 cup whipped cream, prepared, for garnish

  • 1 lime, cut into 8 thin slices, for garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients for gluten free key lime pie
    ​The Spruce Eats

  2. Preheat oven to 350 F/176 C.

  3. Prepare 1 unbaked 9-inch gluten-free graham cracker crust.

    Prepare crust
    ​The Spruce Eats

  4. Combine sweetened condensed milk, egg yolks, lime juice and lime zest in a large mixing bowl. Beat ingredients until smooth and thick.

    Combine condensed milk
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  5. Pour filling into prepared pie crust and smooth top.

    Pour filling in
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  6. Bake in preheated oven for about 10 minutes, until filling just begins to set.

    Bake in preheated oven
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  7. Cool completely on a rack and then refrigerate for about 3 hours.

    Cool completely
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  8. Garnish with a dollop of whipped cream and a slice of lime.

    Garnish
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  9. Serve and enjoy.

    Serve
    ​The Spruce Eats

Tip

  • For a lower fat version, use nonfat sweetened condensed milk instead of regular sweetened condensed milk.

Recipe Variation

  • If you can't find key limes, you can substitute Persian lime juice in this recipe, but you will lose some of the authentic tart flavor of key limes.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels—not all brands are created equal. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Nutrition Facts (per serving)
391 Calories
16g Fat
55g Carbs
10g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 391
% Daily Value*
Total Fat 16g 20%
Saturated Fat 7g 33%
Cholesterol 121mg 40%
Sodium 222mg 10%
Total Carbohydrate 55g 20%
Dietary Fiber 1g 4%
Total Sugars 42g
Protein 10g
Vitamin C 12mg 59%
Calcium 226mg 17%
Iron 1mg 7%
Potassium 349mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)