This gluten free Key lime pie has two of the best attributes a dessert can have: easy and delicious! Key lime pie is known for having the perfect balance of creamy, sweet, and tangy. This recipe is no different! The graham cracker crust pairs beautifully with the filling, and dairy free whipped topping can be added for the finishing touch.
Key lime pie gets its name from the type of limes used in the pie. Key limes are smaller, more yellow, and sweeter than the more commonly found Persian limes. Using real Key lime juice makes a big difference and is highly recommended! Since this is a no-bake recipe, you really just need to combine the ingredients, pour the filling into a pie crust, and let the pie chill overnight. This pie is perfect to make for a party since you can make it the night before and just grab it and go!
Want more gluten free pie? Check out this chocolate pie, this buttermilk pie, and this apple pie.
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Table of contents
Why this recipe is the best!
This gluten free Key lime pie is sure to be a spring and summertime favorite, but it can be enjoyed all year long. Since it's gluten and dairy free, this pie is perfect for serving a wide variety of people at a potluck or dinner party. Here are a few more reasons you'll love this pie:
- The prep time for this pie is only 10 minutes.
- Like this gluten free tiramisu, this is a wonderful make-ahead recipe if you make the filling and fill the pie the night before you serve it.
- This pie only requires a handful of ingredients and there's no baking involved.
- The pie can be stored in the refrigerator for up to 3 days.
💭Pro tips
1. Use Key lime juice
Since this pie gets its unique taste from Key limes, it's important to use real Key lime juice in this recipe. Bottled Key lime juice can be found in most grocery stores. The brand tested in the recipe is here.
2. Grate the lime zest just before using
Make sure to grate the time zest right before you need to add it. Lime zest browns pretty quickly, so you won't want to zest the limes ahead of time.
3. Mix the cornstarch with a spoonful of filling
When you add in the cornstarch, mix it with just a spoonful of the filling first, then mix this with the rest of the filling. If you try to stir the cornstarch in with all of the filling at once, it may not incorporate thoroughly enough.
4. Refrigerate the pie overnight
For the best result, I highly recommend letting the pie chill in the refrigerator overnight. This allows it to firm up and cut nicely when you serve it the following day.
5. Helpful tools
Here are a few tools that will help you make this Key lime pie:
- Large bowl
- Small bowl
- Whisk
- Zester
- 9" Pie plate
Ingredients & substitutions
- Sweetened condensed coconut milk - The Nature's Charm brand was used in this recipe. Dairy sweetened condensed milk can be used if you can tolerate dairy.
- Key lime juice - Make sure to use Key lime juice. Lime juice can be substituted but is not recommended.
- Dairy free sour cream - The Forager brand was used in this recipe. Dairy sour cream can be used if you can tolerate dairy. This should not be substituted with yogurt.
- Lime zest - There is no alternative for the lime zest.
- Cornstarch - There is no alternative for the cornstarch.
- Graham cracker pie crust - This pie crust was used in this recipe.
Measurements for each ingredient, along with instructions for making the pie are in the recipe card below.
Note about pie crust
This graham cracker pie crust recipe can be made a day ahead of when you'll be assembling the pie if you want to save some time. Keep in mind that you may not use all the crust, so you can save the remaining crust for another use.
Mixing
In a large bowl, combine the sweetened condensed coconut milk, Key lime juice, sour cream and lime zest (step 1 above). Whisk until combined and set aside. Add the cornstarch to a small bowl (step 2). Scoop 1 spoonful of filling, add to the cornstarch (step 3), and mix until combined (step 4). Add the cornstarch mixture to the filling and whisk until thoroughly incorporated (step 5). Pour the filling into the prepared graham cracker crust (step 6) and smooth the top.
Chilling & serving
Place the pie into the refrigerator and chill for 8 hours or overnight. After it has been thoroughly chilled, serve the pie with dairy free whipped topping and enjoy!
Storing
Store Key lime pie in the refrigerator for up to 3 days. Leftovers of this pie are just as delicious!
FAQ's
Key limes are smaller, more yellow in color, and sweeter in flavor than the average green limes (Persian limes) that you find in the grocery store. So there is definitely a difference in these two limes and I don't recommend using them interchangeably.
Yes! This is a perfect make-ahead recipe. You can make the pie crust the day before you make the filling, and you can make the filling and assemble the pie the day before you want to serve it.
You can, but I highly recommend using Key lime juice! It's what makes it Key lime pie. The flavor of the pie will be affected if you use regular lime juice.
Other pie recipes you may like!
Recipe
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Recipe
Easy Gluten Free Key Lime Pie (Dairy Free)
Ingredients
- 16.75 ounces sweetened condensed coconut milk about 1 ½ cans
- ⅔ cup key lime juice
- ¼ cup dairy free sour cream
- 1 Tablespoon grated lime zest about 2 small limes
- 4 Tablespoons cornstarch
- 1 graham cracker pie crust 9 inch, baked and cooled
Instructions
- In a large bowl, combine the sweetened condensed coconut milk, key lime juice, sour cream and lime zest. Mix with a whisk until combined.
- In a small bowl, add 1 spoonful of the filling to the 4 Tablespoons of cornstarch and mix gently until combined.
- Scrape cornstarch mixture into the filling and mix with a whisk until thoroughly combined.
- Pour filling into prepared graham cracker crust and smooth the top. Pie will be full.
- Place pie into the refrigerator to chill 8 hours or overnight.
- Serve with dairy free whipped topping.
Notes
- The Nature's Charm brand of sweetened condensed coconut milk was used in this recipe (dairy free). Dairy sweetened condensed milk can be used. There is no substitute for the sweetened condensed milk.
- This is the pie crust used in the recipe. Pie crust can be made a day ahead of time. Note that you may not use all the crust, the remaining crust can be saved for another use.
- Make sure to use key lime juice, not just lime juice. Lime juice is a far second substitute.
- The Forager brand of dairy free sour cream was used in the recipe. Dairy sour cream can be used or another brand of dairy free sour cream. Do not substitute with yogurt.
- Grate the lime zest just before using as it browns quickly.
- Mix the cornstarch with a spoonful of the filling first, before mixing it in with the filling, otherwise it may not combine thoroughly.
- Pie should be refrigerated overnight for best results.
- Pie can be stored covered in the refrigerator for up to 3 days.
- Do not freeze the pie.
Manda
Hi! My husband LOVES and has dearly missed key lime pie! I am so excited to try your recipe but I am wondering why you don’t recommend substituting yogurt for the dairy-free sour cream? I live in a remote rural area of Michigan’s Upper Peninsula where I have not yet seen dairy-free sour cream available in any of our area stores but I do have unsweetened dairy-free coconut milk yogurt. I just didn’t want to try it anyway without knowing why it isn’t a recommended substitute or if you know how it affects the final product. Thanks!
Christine
Hi Manda,
This is definitely one of my favorite pies too!
I tested this with So Delicious plain coconut milk yogurt and it actually didn't change the taste at all. It was the consistency. It was not slice-able. More on the runny side. So that's my issue with the yogurt. Now I did see the Kite Hill brand came out with some Greek yogurt - I bet that work work well since it's thicker. But I just saw it so I haven't had a chance to test it yet.
If you want to give it a try - I'd recommend adding another tablespoon of cornstarch. If you do try it, let me know here in case others want to use yogurt as well.
Hope that helps!
Christine
Kat
Maybe the yogurt could be strained before to make it thicker? Usually this works quite well, so might be worth a try.. 🙂
Christine
Thank you Kat - good suggestion!
Maureen
I made this pie over the weekend. I followed the directions but it still won’t hardened enough to slice. I let it stay in the refrigerator overnight but still too runny! I added more cornstarch this morning and put it back in the refrigerator. Hoping when I get out of work it has hardened.
Christine
Hi Maureen,
Do let me know. The cornstarch should do the trick, but let me know!
Christine
Nsureen
Still runny ugh! I can’t use more cornstarch I already used 8 Tbl. I put it in freezer to see if it will do the trick!
Christine
Ugh, that is not good to hear. And forgive me for asking, but did you make any substitutions?
Christine
Christine
Hi Nsureen,
I did another round of testing just to test out this pie a 4th time... I did find that the brand of dairy free products matters. I tested with another brand of dairy free sour cream for example and the pie was runny. So I can safely conclude that these brands in the recipe work. Other brands may not set up correctly.
Hope this helps.
Christine
Maureen Strazzeri
Thank you and I will try it again. I did serve it like a pudding with the graham cracker crust mixed in. Everyone who tried it thought it was delicious! I’m really hoping that next time with the ingredients you used it will set properly so I can serve it like a pie!
Thanks for your help!
Maureen
Christine
Hi Maureen,
Oh good, do let me know. I plan on making it for Mother's Day as it's a favorite in our family so I'm excited to have it again myself 🙂
Christine