Gluten-Free Key Lime Pie

Key lime pie
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  • Total: 40 mins
  • Prep: 30 mins
  • Cook: 10 mins
  • Chill for at least: 3 hrs
  • Yield: 8 servings
Nutritional Guidelines (per serving)
209 Calories
7g Fat
29g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 servings
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.

  2. Preheat oven to 350 F/176 C.

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

  4. Combine sweetened condensed milk, egg yolks, lime juice and lime zest in a large mixing bowl. Beat ingredients until smooth and thick.

  5. Pour filling into prepared pie crust and smooth top.

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

  7. Cool completely on a rack and then refrigerate for about 3 hours.

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

  9. Serve and enjoy!


  • 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.