This super easy, no bake gluten free key lime pie is a delicious dessert to share. It's made in a graham cracker crust and topped with dairy free whipped topping. Easy, quick and refreshing!
16.75ouncessweetened condensed coconut milkabout 1 ½ cans
⅔cupkey lime juice
¼cupdairy free sour cream
1Tablespoongrated lime zestabout 2 small limes
4Tablespoonscornstarch
1graham cracker pie crust9 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.