Gluten-Free Key Lime Pie

by theresa on August 1, 2011

Key lime pie is my husband’s favorite dessert in the whole world. So, during the short key lime season here in southern California, I make key lime pies. They are a huge hit not just in our family, but even the non-GF crowd seems to like them. And it’s super easy to make.

Not Gluten Free? No problem! Just use regular graham cracker crumbs. The rest is the same!

Note: To make this more tropical, I add macadamia nuts and coconut to my crust. If you’d prefer not to, just use 1-3/4 cups of graham cracker crumbs for a more traditional crust.

1 cup gluten-free graham style crumbs
1/2 cup macadamia nuts finely ground
1/4 cup unsweetened coconut
6 tablespoons melted butter, cooled

1 14-ounce can sweetened condensed milk
1/2 cup fresh squeezed key lime juice
3 egg yolks
1 tablespoon lime zest


Step 1 – Preheat oven to 375 degrees Fahrenheit. Mix together graham crumbs, ground macadamia nuts and coconut. Add melted butter and mix with hands until well combined. Press into a 9-inch pie pan.

Step 2 – Bake crust in 375-degree oven for 9 minutes or until crust is lightly browned on the edges. After it’s done, turn the oven down to 325 degrees and set the pan on a wire rack to cool.

Step 3 – Mix sweetened condensed milk, lime juice, egg yolks, and zest until smooth and well combined. Pour into prepared pie crust.

Step 4 – Bake at 325 degrees for 15 minutes or until it is firm in the middle, but still jiggles a little. Cool completely and then refrigerate before serving. Serve with fresh whipped cream, if desired.

Serves: 10

Leave a Comment

Previous post:

Next post: