Gluten-Free Key Lime Pie

Gluten free key lime pie recipe

The Spruce Eats

Prep: 30 mins
Cook: 10 mins
Chill for at least: 3 hrs
Total: 3 hrs 40 mins
Servings: 8 servings
Nutrition Facts (per serving)
209 Calories
7g Fat
29g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 209
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 18%
Cholesterol 130mg 43%
Sodium 107mg 5%
Total Carbohydrate 29g 11%
Dietary Fiber 0g 1%
Protein 8g
Calcium 163mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

What summer picnic or gathering is complete without a chilled slice of tart, cool Key Lime Pie on a paper plate? 

This wildly popular pie originated in the Florida Keys in the mid-19th century. Fresh milk was scarce on the sun-baked tropical islands, but when Borden's was granted a patent for canned milk, which required no refrigeration, Key Lime Pie was born.

Adapting traditional, classic key lime pie for a gluten-free diet is simple and approachable. A gluten-free graham cracker pie crust makes the adaptation easy. 

Some versions of Key Lime Pie are meringue-topped. This version is easier to prepare and a dollop of whipped cream is a nice balance to the acidity of the filling.

Enjoy this gluten-free twist on Key Lime Pie any time you are craving the brightness of summer. 

Note: This recipe for Gluten-Free Key Lime Pie is adapted from a recipe which appears in Maurice's Tropical Fruit Cook Book.


  • 1 gluten-free graham cracker pie crust 
  • 1 (14-ounce) can sweetened condensed milk
  • 3 large egg yolks
  • 1/2 cup key lime juice
  • 2 teaspoons lime zest (grated)
  • Garnish: 1 cup of prepared whipped cream
  • Garnish: 8 thin slices of lime

Steps to Make It

  1. Gather the ingredients.

    Ingredients for gluten free key lime pie
    ​The Spruce Eats
  2. Preheat oven to 350 F/176 C.

  3. Prepare 1 unbaked 9-inch gluten-free graham cracker crust.

    Prepare crust
    ​The Spruce Eats
  4. Combine sweetened condensed milk, egg yolks, lime juice and lime zest in a large mixing bowl. Beat ingredients until smooth and thick.

    Combine condensed milk
    ​The Spruce Eats
  5. Pour filling into prepared pie crust and smooth top.

    Pour filling in
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  6. Bake in preheated oven for about 10 minutes, until filling just begins to set.

    Bake in preheated oven
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  7. Cool completely on a rack and then refrigerate for about 3 hours.

    Cool completely
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  8. Garnish with a dollop of whipped cream and a slice of lime.

    ​The Spruce Eats
  9. Serve and enjoy!

    ​The Spruce Eats


  • For a lower fat version, use non-fat sweetened condensed milk instead of regular sweetened condensed milk.

Recipe Variation

  • If you can't find key limes, you can substitute Persian lime juice in this recipe, but you will lose some of the authentic tart flavor of key limes.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels - not all brands are created equal. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.