Gluten-Free Key Lime Pie Recipe

A slice of creamy gluten-free key lime pie on a white plate, topped with whipped cream and lime slices. A whole pie with additional slices is visible in the background, along with fresh limes in a white colander.

5 from 2 votes

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.

Prep Time20

Cook Time28

chilling time3

Total Time48

Course: Dessert

Cuisine: American

Keyword: gluten-free key lime pie

Servings:

Author: Audrey Roberts

Ingredients

Gluten-Free Chex Crust

1 1/2 cups crushed Gluten-Free Cinnamon Chex cereal* Or your favorite flavor of gluten-free Chex.
1/2 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 1/2 cups. It takes 3 cups of cereal to make 1 1/2 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!

Video

Notes

*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.

**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.

Nutrition