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Hi, who else would like a nice cold slice of key lime pie?!?!
It’s my birthday in two days! So, you better celebrate with me by making this key lime pie. Trust me, it’s 100% birthday worthy!
This key lime pie is so good. It’s creamy, citrus-y, tart, and perfectly sweet, with a crumbly graham cracker crust – topped with homemade whipped cream – it’s refreshing, and a beloved summertime dessert that can’t be beat.
My love for key lime pie started at a young age. We would travel to Sanibel Island, Florida, every spring break when I was growing up. It started out as my dad’s side of the family vacation. Which, was important since my grandma lived in Pennsylvania, and we lived in Wisconsin.
Without fail, we would go to a restaurant called Gramma Dot’s, right next to a Marina, and get a slice of key lime pie for dessert. It was so good. It was a tradition.
No key lime pie was safe while we were in Florida.
You can trust me, when I tell you that I take my key lime pie very seriously. Therefor, I didn’t name this particular key lime pie recipe “the best key lime pie” without meaning it.
What is key lime pie?
Key lime pie is a creamy pie that is flavored with key limes. It is tart, sweet, and refreshing. It most often has a graham cracker cookie crust, but sometimes can be made crust-less. It is often topped with whipped cream. (Source).
What are key limes?
Key limes are a small citrus that is a cousin to the more common, regular Persian limes. Key limes became common throughout the Florida Keys. Their rinds are more thin than a traditional lime, making them a fruit that is easily perishable. Which is why you might not always be able to find key limes as easily in the Northern states. The taste is a little more floral, and more tart than Persian limes. (source).
Key lime pie has become known as a Florida treat.
Ingredients for the best key lime pie:
As always the full recipe is listed in the description box below, along with the measurements. But, let’s discuss the ingredients here.
gluten free crust
- rolled oats – the base of the crust, that gives the crust a fluffy, cookie, like texture.
- raw almonds – the other main ingredient of the crust that gives the crust a nice nutty flavor.
- kosher salt – for balance
- cinnamon – just a hint, to mimic the flavor of graham crackers
- brown sugar (or coconut sugar) – for a hint of molasses-y sweetness that you expect in a traditional graham cracker crust.
- unsalted butter, melted – to hold the crumbs of the crust together. And, for that buttery flavor we expect from a graham cracker crust. so good!
These ingredients might not sound like they will taste like a graham cracker crust, trust me they do.
Once the ingredients are blended together into a fine meal, then mixed with the butter and baked, you won’t think twice about oats and almonds being in the crust.
key lime pie filling
- key lime/regular lime zest – the zest adds so much flavor – don’t skip! (I will discuss the difference of key limes VS limes a little later.)
- granulated sugar – just enough to sweeten up the entire pie. We rub the sugar with the lime zest to help bring out those lime flavors even more.
- freshly squeezed key lime juice, or Persian lime juice – no bottled stuff here. Only fresh squeezed, please!
- unflavored gelatin – just a little bit to help this pie set up. Without the gelatin the pie would need eggs, and would need to be baked to set up. The magic of gelatin perfects the texture of this pie without needing to bake it.
- heavy whipping cream – we whip up the cream to soft peaks, adding air into the pie to help create a light texture.
- full fat, cream cheese – just a enough to give the pie a rich, creamy texture, without it tasting like cheesecake.
- non-fat, plain Greek yogurt – To lighten things up a bit. The Greek yogurt adds body, creaminess, and a hint of tang without making the filling heavy.
- pure vanilla extract – for flavor.
For topping
- homemade whipped cream – a must with key lime pie. Click here for my recipe where I share all my tips, and tricks to make an easy, and delicious whipped cream.
- extra slices of key limes/Persian limes – to make the pie pretty.
Is this key lime pie a traditional key lime pie recipe?
No.
Most key lime pie recipes contain sweetened condensed milk as the base of the filling. Often, it also contains eggs, or egg yolks, and then is baked.
I wanted to create a key lime recipe that tastes just as good as what I experienced in Florida, without the sweetened condensed milk. And, I really wanted to keep this pie no-bake (except for the crust).
To do that I used a combo of heavy whipping cream, cream cheese, and non-fat Greek yogurt to give the pie that creamy mouth-feel without being super heavy. The gelatin replaces any eggs that would be used to give the pie structure.
Key limes VS Persian limes
As you can see from the pictures, I did not use key limes to make this key lime pie recipe!
Since I live in Iowa, and don’t always have access to key limes, I opted for regular Persian limes. And, trust me, it tastes just as delicious!
I have made a key lime pie using actual key limes in the past, and although it was good, I will say that it was more labor intensive. You need A LOT OF key limes to get the amount of zest and juice needed. So, you are spending a lot more time squeezing teeny, tiny limes. Therefore, even if you have access to key limes, you still might want to opt for the regular limes, if you are short on time.
I don’t recommend using a bottled key lime juice that you might find at the grocery store. I would still recommend using the fresh Persian limes, over the bottled key lime juice.
According to Wikipedia, in 1965 Florida tried to introduce a legislation calling for a $100 fine for anyone advertising key lime pie not made with key limes. The bill failed. (source).
Florida police, you can come after me ha!!!! I will gladly pay the fine in order to enjoy a slice of “key” lime pie in Iowa!
Weather you use key limes, or Persian limes in your pie, I promise, it will be so delicious! Trust me!
Does this crust actually taste like graham cracker crust?!
Yes.
It magically tastes a lot like a graham cracker crust!!
I also made this pie for my extended family on vacation, and they all loved it and thought the crust was really good.
Besides it’s just as easy to make as a traditional graham cracker crust, and is naturally gluten free, and packed with more fiber and protein. A win in my book!
Pie crust magic over here!
The crust recipe is adapted from a really old vegan gluten free key lime pie recipe I shared (this recipe is better 😉). The crust was originally adapted from Minimalist Baker’s coconut cream pie.
Other crust options:
That being said, You could easily swap this almond crust with a traditional graham cracker crust. You can even use a pre-made graham cracker shell that’s in those pie plates – I have tested this, and it worked great. Just make sure to pay attention to the size of the pie shell. If it’s smaller than 9 inches, then you may need to divide the filling into 1,2, or maybe 3 pie shells.
However, those of us who ate both, preferred this almond crust. It honestly had more flavor than the pre-made graham cracker crust.
Just be sure to get gluten free graham crackers or, a gluten free pre-made shell, if needed.
You could also swap the almonds for pecans, or walnuts. I did test the crust using pecans once because I ran out of almonds, and it was very delicious. But, the crust with almonds tasted more like a real graham cracker crust.
We all know that the main event for the best key lime pie is the filling. So, no matter which path you choose for your crust, you will still have a lovely key lime pie on your hands.
Can I freeze this key lime pie?
No.
Unfortunately due to the gelatin in the filling, you can’t freeze the pie. Gelatin tends to “weep” when it has been frozen.
No sad pies here, please.
However, this pie does last in the fridge for 4 to 5 days, so it can be made in advance.
Topping your key lime pie with homemade whipped cream is a must!
Seriously!
Freshly made, homemade whipped cream is THE BEST!
It only takes 10 minutes to make, and will really make your pie extra special.
You can decorate the pie with rosettes piped right on top, but it can easily be dolloped with a spoon, or just served on the side of the plate.
Click here for my homemade whipped cream recipe.
You guys, I am so proud of this recipe!!!
Key lime pie is such a nostalgic dessert for me. It probably is one of my top 5 favorite pies.
It really made my heart happy when my parents, who need to eat gluten free, got to enjoy several slices of key lime pie. They haven’t been able to order key lime pie at a restaurant for about 10 years!
My aunt, who had recently ordered a slice of key lime pie at a restaurant thought my version was better. She even said, “this is the best key lime pie she has ever had!”
Blushing over here.
So, not to toot my own horn…okay, maybe a little!
But, the people have spoken, this key lime pie really is THE BEST key lime pie recipe!!!
I hope you love it just as much as we all have.
Reasons you will think this is the BEST key lime pie too:
- It’s refreshing
- It’s creamy, without being heavy.
- It’s got the perfect tart, sweet balance.
- It’s citrus-y.
- It’s tropical, and bright.
- It’s perfect for summer.
- It’s gluten free.
- It’s no bake, aside from the crust.
- It’s easy to make.
- It can be made using regular limes, or key limes.
- It’s best topped with homemade whipped cream.
- It’s just that good!
More summertime desserts for you to love:
- Instant pot cheesecake with cherry topping
- healthier scotcharoos (without corn syrup)
- chocolate peanut butter chia seed pudding
- lemon cheesecake cookie cups with berries
- gluten free lemon bars
- peanut butter and chocolate puffed rice treats
- no bake brownies with chocolate frosting
Did you make this recipe?
Let me know how it went. Leave a comment down below along with a star rating. I love to hear from you.
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The Best Key Lime Pie (Gluten Free)
- Prep Time: 25 mins
- Chill Time: 4 to 6 hours
- Cook Time: 25 mins
- Total Time: 50 Mins
- Yield: 10 to 12 1x
- Category: dessert, pie, baking, easy
- Method: baking, mixing
- Cuisine: gluten free, egg free, vegetarian
- Diet: Gluten Free
Description
The filling is creamy, sweet and tart, bursting with lime goodness, and has a crumbly gluten free graham cracker crust that’s made with oats, and almonds. Bonus, the filling doesn’t have sweetened condensed milk in it. This is the best key lime pie, and it’s the perfect dessert for summer.
Ingredients
Gluten Free Crust
- 1 cup rolled oats – see notes
- 1 cup raw almonds – see notes
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 3 tablespoons brown sugar (or sub coconut sugar)
- 1/3 cup unsalted butter, melted
Pie filling
- 1 tablespoon lime, or key lime zest (about 3 to 4 Persian limes) – see notes
- 1/2 cup granulated sugar
- 1/2 cup + 2 tablespoons freshly squeezed key lime juice (or, sub Persian lime juice) – see notes
- 1.5 teaspoon unflavored gelatin
- 1/2 cup heavy whipping cream
- 3/4 cup brick of full fat cream cheese, room temp
- 3/4 cup non-fat, plain, Greek yogurt (see notes)
- 1 teaspoon pure vanilla extract
For topping
- homemade whipped cream – see notes
- extra slices of key limes/Persian limes
Instructions
- Prepare: Preheat your oven to 350 degrees Fahrenheit.
- Make the crust: Add the rolled oats, almonds, kosher salt, cinnamon, and brown sugar to a high powered blender – blend until you have a mostly fine meal that resembles crushed graham cracker crumbs, scraping down the sides as needed. Be careful not to over process the ingredients, otherwise they will turn into nut butter. NOTE: if you don’t have a high powered blender, than you can use a food processor. It will just take longer to get to the fine meal/it might end up not being as fine as if you have a high powered blender. I would not recommend using a regular powered blender. Once the you have the fine meal, stream the butter into the mixture while the blender is running. Alternatively, you can transfer the meal to a bowl and mix the butter in. The texture should resemble wet sand, and hold it’s shape when you squeeze the mixture in your hand. If it seems dry, add an extra tablespoon, or two of butter.
- Press the pie crust into pie plate: Transfer the prepared pie crust to a 9 inch pie plate and evenly distribute the crumbs on the bottom of the pie plate. Use a small piece of parchment paper, and the bottom of a measuring cup, or a glass, to press the crumbs into the bottom of the pie plate, working the crumbs just over half of the way up the side of the pie plate. I used my fingers to press the edges together, in an even, thick layer.
- Bake the crust: Bake the crust for 15 minutes at 350 degrees Fahrenheit. Increase the heat to 375 degrees Fahrenheit, and bake another 5 to 10 minutes, or until the crust looks golden brown.
- Cool the crust: Allow the crust to cool completely before filling it with the pie filling. I pop mine into the freezer for 10 minutes, after it has cooled for 15 minutes at room temp, to speed up the cooling process.
- Rub the lime zest into the sugar: While the crust is cooling, you can get started on the filling. Over a large mixing bowl use a micro-plane to zest the limes/key limes until you have 1 packed tablespoon of zest. To the same bowl add the sugar. Use your fingers to rub the sugar into the zest until the sugar turns slightly green, and very fragrant. This helps to release the oils from the zest, making the pie even more flavorful. Set the lime sugar aside.
- Juice the limes: At this time you can juice the limes/key limes using a juicer (I used the kitchen aid juicer attachment to get the most juice out of my limes. However, you would need to use a hand held juicer for the key limes, due their size). If it seems like your juice is looking pulpy, pass it through a fine mesh Siv. Make sure to measure the juice after you pass it through the Siv.
- Bloom the gelatin: To a small bowl, or glass add about 3 tablespoons of the lime juice, sprinkle the gelatin over the lime juice, and allow it to sit for 5 minutes to soften.
- Dissolve the gelatin: Meanwhile, heat the remaining lime juice in the microwave (or a sauce pot) just until it’s warm – it doesn’t need to come to a boil. Once the gelatin has softened, add it to the warmed lime juice, and whisk until the gelatin has dissolved completely. Allow the lime/gelatin mixture to cool completely until you add it to the remainder of the filling. Sometimes I stick it in the freezer, or fridge for 10 minutes to help speed up the cooling process.
- Make the filling: To the large bowl that contains the lime sugar, add the heavy whipping cream. Use a hand mixer to whip the cream until it has slightly thickened, and the sugar is dissolved. Add the room temp cream cheese, and whip just until the cream cheese is combined, add the Greek yogurt and whip until everything is nice and smooth. Slowly stream in the cooled lime juice, and gelatin mixture, and mix until well combined, also mix in the vanilla. At this time, give the filling a taste. If you’re using key limes then you may, or may not need to add a little extra sugar, depending on how tart they are. Just add a tablespoon at a time, using the hand mixer to dissolve the sugar thoroughly.
- Pour the filling into the crust: Gently pour the filling into the cooled crust so that it almost reaches the top of the crust. You don’t want the filling to go past the crust. You may have an extra tablespoon or two of filling, you can discard that, or eat it with a spoon. Use a small offset spatula, or the back of a spoon to smooth out any bubbles.
- Chill: Carefully cover the pie tightly with plastic wrap, so it’s not touching the filling – or use foil to cover it – and place it in the fridge. Chill the pie for at least 4 to 6 hours, or overnight. The filling should be nice and set, just like you would expect a traditional key lime pie to be.
- Decorate: Once the pie has chilled it is ready to serve. Just 10 minutes before serving you can make whipped cream for topping, if desired. Click here for the a simple whipped cream recipe. If you are planning to pipe the whipped cream onto the pie, I suggest using powdered sugar to sweeten the whipped cream to help hold it’s shape better. I also recommend making a double batch of whipped cream, depending on how much you like for topping your pie. I used a large open star tip for decorating my pie, but you can do any design you want, or you can just spread a good amount of whipped cream on top in swoops, using the back of a spoon, or, just serve it on the side of each slice for those who want it. You can also decorate the pie by adding slices of key limes, or Persian limes on top, or on the plate.
- Serve: Use a sharp knife to cut the pie into 8 to 10 slices. Use a pie server to remove the slices from the pie plate. Serve immediately.
- Leftovers: Cover, and store the pie in the fridge. You can easily leave any whipped cream dollops, or decorations on the pie and cover as well. The pie will last for 4 to 5 days. Keep in the fridge when not eating, it will be okay at room temp for up to 30 to 45 minutes, but anymore than that, I would pop it back in the fridge. I do not recommend freezing this pie, because it contains gelatin, which does not freeze well.
Notes
Oats – if needed, be sure to buy certified gluten free oats.
Almonds – You can sub the almonds for pecans (I have tested this), or perhaps walnuts, if needed. The pecans do have a delicious flavor, but the almonds taste more like a real graham cracker crust.
Other crust options – You can use a traditional graham cracker crust recipe. I have tested this recipe using a pre-made store-bought graham cracker crust already in a pie plate (unbaked), and it worked great. Although, we did actually prefer the almond and oat crust. Just be sure to use gluten free graham crackers if needing to keep this recipe gluten free. Also, make sure to pay attention to the size of the pie shell. If it’s smaller than 9 inches, then you may need to divide the filling into 1, 2, or maybe 3 pie shells.
key limes VS regular Persian limes – Obviously key limes are what is traditionally used in key lime pie. They are a smaller, more floral version of the more common, larger Persian limes. We don’t always have access to key limes in Iowa, so I opted to use Persian limes, and the pie was so delicious, and reminded me a lot of the many key lime pies I enjoyed when in Florida. Also, the Persian limes are easier to juice, and zest due to their larger size. If you can get key limes, go for it, just know they take a little more effort to work with. Also, you will need a larger amount of key limes than regular limes. I would NOT recommend using any bottled key lime juice, however. I would recommend using regular limes over key lime juice, if those are your only two options.
Greek yogurt – Make sure to use a true Greek yogurt, not Greek yogurt style (which isn’t strained, or as thick). I like Fage brand, or Stoney field brand.
Homemade whipped cream – In my whipped cream recipe I share that you can sweeten whipped cream using maple syrup – it’s so good – but, if you are piping the whipped cream on to your pie, I recommend using powdered sugar to help stabilize the whipped cream so the piping design holds it’s shape. Depending on how much whipped cream you like to top your key lime pie with, you might want to double the whipped cream recipe. Click here for the whipped cream recipe.
Crust adapted from – The crust recipe is adapted from a really old gluten free key lime pie recipe. That crust was originally adapted from Minimalist baker.
Pie filling adapted from – The filling was adapted from a combo of Bigger Bolder Baking’s key lime pie recipe, and Skinny Taste’s key lime yogurt pie recipe.
Can this be made without using a crust. A crustless key lime pie?
I haven’t tried it as a crestless key lime pie, but I think it would work fine. The filling is firm enough that it should hold it’s shape without the crust. Let me know how it turns out. 🙂
Another option: you could spoon the filling into glasses and eat it straight out of the glass, if you’re concerned about the pie holding it’s shape.
I like my key lime pie SUPER citrusy and often add more lime juice. Would more lime juice affect the texture/firmness of the pie? If so, how would you counter that if I do add more lime juice? Extra gelatin? Thank you!!
Hi, yes, I think adding more lime juice would affect the texture and firmness. To be honest, I think you might be satisfied with how citrusy this key lime pie is as is, it is extra lime-y. The lime zest rubbed with the sugar really amps up that lime flavor a whole lot. The sugar crystals release the oils in the zest, so it’s more affective than just adding the lime zest without rubbing it with the sugar first. When I made this for family – who have all had key lime pie plenty of times before – they commented on how it was intently citrusy in flavor, more than others they have had.
That being said, if you do want to add even more citrus flavor, you could try adding extra lime zest, that would amp up the flavor without the liquid proportions being off. My main concern is that if you add more lime juice, and compensate with adding more gelatin, or cream cheese, or heavy cream, etc, then the filling won’t fit into one single pie dish. You might end up with 1 1/2 pies. Does this make sense?
I hope this helps, and let me know if you give the recipe a try. 🙂