Made with a ginger snap crust, this creamy, and tangy gluten-free key lime pie recipe ticks all the boxes for a refreshing summer time dessert.
Summer time makes me think of the beach, vacations, and heat. For the past few summers we’ve headed down to the Florida panhandle and the last time we were there we stopped by this winery that made all their wines from fruits other than grapes. One of their most popular – key lime. Citrus flavors remind me of summer and what better dessert than a classic key lime pie.
Jump to RecipeWhat is Key Lime Pie?
Native to the Florida Keys, this tangy fruit pie was invented in the late 1800s. Some research says it was invented by the cook “Aunt Sally” of Florida’s first millionaire others say that it was invented by local fisherman. I’m not sure if anyone knows for sure, but props to whoever did because this pie is delicious.
Key limes are found in tropical climates that never get below freezing. They are a staple in the Florida Keys and are found in a variety of food and beverages (see Panama City Beach Winery… seriously, all their wines are delicious if you are ever in PCB). Key lime pie can be found at almost any restaurant in the Florida key and has a distinct light yellow coloring. Most recipes are made from only a few ingredients: key lime juice, sweetened condensed milk, and egg yolks. They can be topped with whipped cream or a meringue topping (which is a great way to use up the egg whites).
What Makes This Pie Recipe Different?
Gluten free crust with a kick: Typically, key lime pie is made with a graham cracker crust. If you’d rather use gluten free graham cracker crumbs, go right ahead. This recipe spices things up a bit by using gluten free ginger snaps (made with gluten free flour) as the crust. Ginger and lime pair really well together and the spice from the ginger balances out the tartness from the lime juice. Obviously, this can be made with regular graham crackers, but swapping out the crust makes this an easy gluten free option.
Looking for more gluten free recipes? Check out this gluten free apple cake or these coconut macaroons.
Sweetened condensed coconut milk: This is an optional ingredient, but wow does it make a difference. The sweetened condensed coconut milk is not as sweet or heavy as regular sweetened condensed milk so it lightens up the pie giving it a fluffier texture as well as cutting the sweetness. Not all stores have sweetened condensed coconut milk but don’t worry, I’ll walk you through how to make your own in the next section. I know it’s an extra step, but it really is worth it in the end.
Can be made dairy free: Not only is this pie gluten free, it can also be made into a gluten free dairy free key lime pie with some simple substitutions. I found that swapping sweetened condensed coconut milk 1 for 1 with regular sweetened condensed milk did not work as it did not set in the oven (the coconut milk was too thin). However, Nestle makes a lactose free version of their sweetened condensed milk and if you use 10oz of that plus 4oz of sweetened condensed coconut milk, it’s tastes exactly the same. For the crust, use Smart Balance dairy free butter. And for the topping use coconut cream.
Need another dairy free pie? Here’s my Nutella Banana Cream Pie made with oat milk.
Jump to RecipeHow to Make Gluten Free Key Lime Pie
Key lime pie takes about thirty minutes to put together (minus chilling time). If you’d like to make your own sweetened condensed coconut milk, add another thirty minutes to that timer (however that can be made at any time and stored in the fridge). It’s a simple and refreshing summertime treat that will take a lot of self control to not grab a second slice.
How to make homemade sweetened condensed coconut milk
To make a dairy free version of sweetened condensed milk, simply mix together a can of full-fat coconut milk with 1/4 cup of sugar. Place on the stove over medium heat and bring to a simmer. Let simmer for about 30 minutes until thickened, stirring frequently. Because it’s coconut milk, it doesn’t curdle like regular milk so it doesn’t need stirring constantly. If you stir it every couple of minutes it will be okay. Let cool completely before using. It will continue to thicken as it cools.
To make the pie crust
Combine the melted butter and crushed gluten free ginger snaps and mix well. Pour into a pie pan (or tart pan works too) and press crust into the bottom and sides of the pan. I used a 9.5 inch pan and the sides of the crust came up about 2/3 of the way. Pro tip: use a measuring cup to help press the crust into the pan. It will get the crust into the creases and give you a solid base that won’t break. Bake at 350 for 10 minutes.
To make the pie filling
This recipe uses regular limes instead of key limes. I know, I know, that’s like blasphemy. But key limes are sometimes hard to find, and regular limes work as well. If you use key limes, the pie will be more tart. Squeeze 6-7 limes to get 1/2 cup of lime juice. You can also use bottled lime juice if you don’t want to squeeze limes, but fresh limes taste better in my opinion.
Beat the egg yolks until light and fluffy (about 3 minutes). Next, add the sweetened condensed milk, coconut sweetened condensed milk, and lime zest. Mix well (about another 2 minutes). Add the lime juice. Mix until combined.
Bake at 350F for 10 minutes until just set. The filling will have a slight wobble when you move it.
Note: When I include the sweetened condensed coconut milk, the top of my pie was not as smooth as when I did not include it. There were a few bubbles that found their way to the top. While they may look a little funny (nothing some well-placed whipped cream can’t fix), the inside still tastes creamy and delicious. It does not necessarily mean it’s over baked.
To make the topping
Adding a topping can be completely optional, but adds a nice, decorative finish to the pie. Simply whip together heavy whipping cream and powdered sugar until stiff peaks form. How do you know if your whipped cream is ready? If you tilt your bowl and the whipped cream doesn’t slide, then you know you’ve whipped it the right amount. Decorate. Top with additional lime zest and enjoy!
Frequently Asked Questions
Yes! Regular limes work just as well as key limes. Key limes have a distinct flavor that can sometimes be bitter, so it can actually be more reliable to use regular limes.
You want a little bit of a wobble when you shake the pie to ensure the inside keeps it silky smooth texture. Keep an eye on it while in the oven and do not over bake it. You’re going for a smooth texture. Be sure to take it out of the oven after 10 minutes. It will continue to cook a bit after you take it out.
The egg yolks. This recipe contains 3 egg yolks so it must be baked. No bake key lime pies swap out the egg yolks for either cream cheese or sour cream. Traditionally, key lime pie is made with egg yolks and baked.
About 3 days. I keep mine covered in foil or plastic wrap in the fridge. But honestly, this pie is so good, you’ll eat it all before it goes bad.
Looking for more summer recipes?
Gluten Free Key Lime Pie
Equipment
- 1 pie or tart pan
Ingredients
For the crust
- 1 1/2 cups crushed gluten free ginger snaps
- 4 tbsps melted butter
For the filling
- 1/2 cup lime juice
- 2 tsp lime zest
- 10 oz sweetened condensed milk
- 4 oz sweetened condensed coconut milk*
- 3 egg yolks
- 1 tsp cornstarch*
- 1 tbsp almond milk*
For the topping
- 1/2 cup heavy whipping cream
- powdered sugar to taste
Instructions
For the crust
- Combine the crushed gluten free ginger snaps and melted butter. Mix together until well combined.
- Pour into pie pan and press into the sides so that the pan has an even coating of ginger snap crumbs. Tip: Use a measuring cup to press the ginger snap crumbs into the sides of the pan.
- Bake at 350 for 10 minutes. Set aside.
For the filling
- With an electric mixer (or a whisk), mix the egg yolks until they are lighter in color and light and fluffy, about 3 minutes
- Add the sweetened condensed milk, sweetened condensed coconut milk, and lime zest. Mix for 2 minutes.
- Add the lime juice and mix until smooth and combined.
- In a small dish, whisk together the cornstarch and milk until smooth. Add to the mixture and mix until combined.
- Bake at 350 for 10 minutes or until the filling is set (only has a slight wobble). Chill for a few hours until you are ready to serve.
For the topping
- With a stand mixer or electric mixer, whip the heavy whipping cream until soft peaks form.
- Add desired powdered sugar. Mix again until stiff peaks form.
- Decorate with whipped cream and lime zest.
