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!
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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.
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:
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.
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!
Store Key lime pie in the refrigerator for up to 3 days. Leftovers of this pie are just as delicious!
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!
Easy Gluten Free Key Lime Pie (Dairy Free)
- 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
- 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.
- 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.