I love making gluten-free key lime pie because it’s the perfect balance of tart and sweet. The smooth, citrusy filling made with fresh key lime juice creates a creamy pie filling that’s both refreshing and satisfying. I use two simple gluten-free crust options, so it’s easy to customize. Whether I’m making a homemade gluten-free key lime pie for a summer gathering or just craving a zesty key lime dessert, this recipe is always a favorite. I love serving it as a gluten-free key lime dessert for my Fourth of July barbecue, but it’s just as delicious any time of year.

Easy Gluten-Free Key Lime Pie Recipe

Traditionally, key lime pie is made with a graham cracker crust. Gluten-free graham crackers can be hard to find, so I use a Gluten-Free Cinnamon Chex crust inspired by my gluten-free pumpkin pie recipe. It has a similar flavor and texture to a classic graham cracker crust, creating a crisp, flavorful base. The creamy, citrus-infused filling pairs perfectly with it, making for a tangy key lime pie that’s completely gluten-free. 

How to Make Gluten-Free Key Lime Pie Step by Step

Gather the Ingredients: Gather all your ingredients and preheat the oven to 350°F.

Crush the Cereal: In a food processor, blend 3 cups of Gluten-Free Cinnamon Chex cereal until you have 1 1/2 cups of finely crushed cereal.

Blend with Dry Ingredients: Add 1/2 cup of Gluten-Free Bisquick and 4 tablespoons of chopped unsalted butter to the food processor. Process until the mixture resembles thick, coarse sand.

Form the Dough: Transfer the mixture to a medium bowl. Add 3 tablespoons of ice water and mix with your hands until the dough starts to come together.

Prepare the Pie Dish: Spray a 9-inch pie dish with gluten-free cooking spray. I prefer using gluten-free coconut oil spray for an even coating.

Press the Crust: Evenly press the Chex mixture into the bottom of the greased pie pan and slightly up the sides. Press firmly to ensure it is tight and compact. Using the bottom of a flat measuring cup can help create an even surface.

Bake and Cool: Place the crust on the middle rack of a preheated 350°F oven and bake for 8 minutes. Remove from the oven and let the crust cool completely before adding the filling.

Make the Filling: In a large bowl, whisk 4 large egg yolks until fully combined and smooth.

Mix in the Milk: Add 1 teaspoon of pure vanilla extract and two 14-ounce cans of sweetened condensed milk to the egg yolks. Whisk until the mixture is fully combined and creamy.

Add the Key Lime: Stir in 1 cup of key lime juice and mix until smooth and well incorporated.

Fill the Pie Crust: Pour the key lime filling into the cooled gluten-free crust and smooth the top with a spatula.

Bake the Pie: Place the pie on the middle rack of a preheated 350°F oven and bake for 20 minutes until the filling is set.

Cool and Chill: Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 3 hours to fully set.

Serve and Enjoy: I make stabilized whipped cream by adding cornstarch during the whipping process. You can easily use canned whipped cream or Cool Whip in place of homemade whipped cream. Top with whipped cream before serving and enjoy!

Serving Suggestions

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.

I love serving this gluten-free key lime pie chilled with a dollop of whipped cream and a sprinkle of lime zest. For extra texture, I sometimes add toasted coconut flakes, crushed gluten-free graham crackers, or fresh berries. 

Storage Instructions

Cover the leftover pie with plastic wrap and refrigerate for up to 3 days.

For longer storage, wrap the pie tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. To serve from frozen, thaw in the refrigerator overnight before enjoying.

More Gluten-Free Pie Recipes

• Gluten-Free Pie Crust
• Almond Flour Pie Crust
• Gluten-Free Pecan Pie
• Gluten-Free Apple Pie