Go Back
+ servings
A closeup of key lime pie

Meaningful Eats

EASY Gluten-Free Key Lime Pie

This gluten-free key lime pie is the perfect combination of tart, sweet, and creamy. Tucked in an easy gluten-free graham cracker crust, this pie is an easy classic that nobody will guess is gluten-free!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings


For the Gluten-Free Graham Cracker Crust:

  • 1 ½ cups gluten-free graham cracker crumbs 180 grams, I use 1 5.6oz box of Schar graham crackers
  • ¼ cup brown sugar 50 grams
  • 1 tablespoon gluten-free 1:1 baking flour
  • 4 tablespoons butter melted and slightly cooled, 56 grams

For the Key Lime Pie Filling:

  • 1 cup key lime juice 240 ml
  • 2 14-ounce cans sweetened condensed milk
  • 5 large egg yolks

For the Topping:

  • 1 cup cold heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon grated lime zest
  • 8 to 10 thin lime slices


Make the Crust

  • Preheat the oven to 350°F. Combine the gluten-free graham cracker crumbs, brown sugar and flour in a mixing bowl and mix until well combined. Add the melted butter and stir until fully combined and all of the crumbs are moistened.
  • Press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch pie pan. (Tip: Do the sides first!)
  • Bake at 350°F for 10 minutes. Remove the crust from the oven and set aside to cool for 10 minutes while you make the filling.

Make the Filling

  • Combine the key lime juice, sweetened condensed milk, and egg yolks in a large mixing bowl and whisk until smooth and fully combined.
  • Pour the filling into the slightly cooled graham cracker crust and spread it around into an even layer.
  • Bake the pie for 20 to 24 minutes or until the top of the pie is set, the pie will still be jiggly.
  • Remove from the oven and transfer to a wire rack to cool for 2 hours. Transfer to the refrigerator to chill for at least 6 hours or overnight.

Make the Topping

  • In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the powdered sugar and beat until medium peaks form.
  • Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.


MAKE-AHEAD: This pie is best eaten the day it's made. Unfortunately gluten-free graham crackers don't hold up as well as regular graham crackers. However, you can cover your pie with plastic wrap and in the fridge for up to two days. 
  • If you don't have key limes or key lime juice, go ahead and use regular limes. You can even use lemon juice!
  • When making the gluten-free graham cracker crust, start by pressing the crumbs into the sides of the pie, then move toward the middle.


Calories: 142kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 51mg | Potassium: 14mg | Fiber: 1g | Sugar: 15g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg