Gluten-Free Key Lime Pie

An easy recipe for gluten-free key lime pie. This creamy gluten-free dessert recipe has two options for an easy-to-make gluten-free crust. 

Gluten-Free Key Lime Pie

Gluten-Free key lime pie is a classic summer dessert! It is a creamy, custard pie that is both sweet and tart.

Traditionally, key lime pie is made with a graham cracker crust. Sometimes gluten-free graham crackers can be hard to find, so I made my pie with a Gluten-Free Cinnamon Chex crust just like my easy Gluten-Free Pumpkin Pie recipe. The Gluten-Free Cinnamon Chex crust tastes a lot like a graham cracker crust in flavor and texture.

If you want to make this pie with the traditional crust, I have a super easy recipe for Gluten-Free Graham Cracker Crust as well. I also have an easy recipe for homemade Gluten-Free Graham Crackers also.

You can see just how easy this gluten-free key lime pie is to make in the recipe step photos and recipe video!

How To Make Gluten-Free Key Lime Pie

Chex Crust

• Preheat the oven to 350°F.
• Crush the Gluten-Free Cinnamon Chex cereal in a food processor until you have 1 ½ cups. It takes 3 cups of cereal to make 1 ½ cups. (photo 1)
• Add the Gluten-free Bisquick and chopped, unsalted butter to the food processor. (photo 2)
• Process until the consistency of thick sand. (photo 3)
• Pour the Chex mixture into a medium-sized bowl. Add the ice water and mix with your hands until the dough starts to stick together. (photo 4)

• Spray a 9-inch pie dish with gluten-free cooking spray. I like gluten-free coconut oil spray.
• Press the Chex crust mixture into the bottom of a greased 9-inch pie pan and slightly up the sides. (photo 5)
• Press down in the pan to make sure it is tight and compact. I use the bottom of a flat measuring cup to help press the mixture down. (photo 6 & 7)
• Bake the pie crust on the middle rack for 8 minutes. Allow the crust to cool. (photo 8)

Key Lime Filling

• In a large bowl, whisk the egg yolks together until fully combined. (photo 9)
• Add the pure vanilla extract and the two cans of sweetened condensed milk to the whisked egg yolks. Mix until fully combined and creamy.
• Stir in the key lime juice and mix until fully combined and creamy. (photo 10)
• Pour the key lime filling into the cooled crust. Smooth the top of the pie with a spatula. (photo 11)
• Using the middle rack, bake for 20 minutes. (photo 12)
• Let the pie cool at room temperature for 30 minutes and place in the refrigerator to chill thoroughly – about 3 hours.
• Serve topped with whipped cream.  Enjoy!
• Cover the leftover pie with plastic wrap and refrigerate.

Tips To Make The Best Gluten-Free Key Lime Pie

• If you can’t find key lime juice, you can use regular lime juice.
• I used bottled key lime juice to make the pie.
• If you don’t want to make a homemade gluten-free crust, you can easily use the Mi-Del Gluten-Free Graham Style Pie Crust. I have found them at Walmart.
• You can use any flavor of gluten-free Chex cereal. I like the cinnamon flavor because it tastes more like graham crackers.
• Use the back of a flat measuring cup to press the crumbs into the greased pie pan.
• I like baking in a glass pie pan for custard and cream pies.
• I make stabilized whipped cream by adding cornstarch during the whipping process.
• I like to line a piping bag in a tall glass and then add the whipped cream. It makes it easier and less messy to fill.
• My favorite decorating tip is the Wilton 1M.
• You can easily use canned whipped cream or Cool Whip in place of homemade whipped cream.

Can You Use Regular Lime Juice?

Yes, you can substitute regular lime juice for key lime juice. Key limes are a little sweeter and less tart than lime juice made with the Persian limes you typically find at grocery stores.

Key limes can be hard to find and are hard to juice because of their size. I ordered Nellie & Joe’s Key Lime Juice from Amazon.

Easy Gluten-Free Key Lime Pie

Making a homemade gluten-free key lime pie is really easy. It only takes a few simple ingredients to make both the gluten-free pie crust and key lime filling.

More Gluten-Free Dessert Recipes To Try!

• Gluten-Free Lemon Bars {Dairy-Free Option}
• Gluten-Free Peach Cobbler {Dairy-Free & Vegan Option}
• Gluten-Free Mini Cheesecakes

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5 from 1 vote

Gluten-Free Key Lime Pie

An easy recipe for gluten-free key lime pie. This creamy gluten-free dessert recipe has two options for an easy-to-make gluten-free crust. 

Course Dessert

Cuisine American

Keyword gluten-free key lime pie

Prep Time 20 minutes minutes

Cook Time 28 minutes minutes

chilling time 3 hours hours

Total Time 48 minutes minutes

Servings 8

Calories 160kcal

Author Audrey

Ingredients

Gluten-Free Chex Crust

• ▢ 1 ½ cups crushed Gluten-Free Cinnamon Chex cereal Or your favorite flavor of gluten-free Chex.
• ▢ ½ cup Gluten-Free Bisquick  
• ▢ 4 tablespoons unsalted butter
• ▢ 3 tablespoons ice water

Key Lime Filling

• ▢ 4 large egg yolks
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2 14-ounce cans sweetened condensed milk
• ▢ 1 cup key lime juice, or lime juice I used Nellie & Joe's Key Lime Juice.

Click for the Gluten-Free Graham Cracker Crust recipe option.

US Customary - Metric

Instructions

• Preheat the oven to 350° F.

Chex Crust

• Crush the Gluten-Free Cinnamon Chex cereal in a food processor until you have 1 ½ cups. It takes 3 cups of cereal to make 1 ½ cups.
• Add the Gluten-free Bisquick and chopped unsalted butter to the food processor. Process until the consistency of thick sand.
• Pour the Chex mixture into a medium-sized bowl. Add the ice water and mix with your hands until the dough starts to stick together.
• Spray a 9-inch pie dish with gluten-free cooking spray. I like gluten-free coconut oil spray.
• Press the Chex crust mixture into the bottom of a greased 9-inch pie pan and slightly up the sides. Press down in the pan to make sure it is tight and compact. I use the bottom of a flat measuring cup to help press the mixture down.
• Bake the pie crust on the middle rack for 8 minutes. Allow the crust to cool.

Key Lime Filling

• In a large bowl, whisk the egg yolks together until fully combined.
• Add the pure vanilla extract and the two cans of sweetened condensed milk to the whisked egg yolks. Mix until fully combined and creamy.
• Stir in the key lime juice and mix until fully combined and creamy.
• Pour the key lime filling into the cooled crust. Smooth the top of the pie with a spatula.
• Using the middle rack, bake for 20 minutes.
• Let the pie cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly - about 3 hours.
• Serve topped with whipped cream.  Enjoy!
• Cover the leftover pie with plastic wrap and refrigerate.

Video

Notes

• Click for the Gluten-Free Graham Cracker Crust recipe option.
• You can substitute regular lime juice for key lime juice. 
• Cover the leftover pie with plastic wrap and refrigerate.
• The gluten-free pie crust can be made ahead of time.  
• The key lime pie needs at least 3 hours to chill. 
• Mama says, "Always check your labels!"

 

Nutrition

Serving: 1g | Calories: 160kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 168mg | Potassium: 103mg | Fiber: 2g | Sugar: 3g | Vitamin A: 437IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 4mg

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