Key Lime Pie | Gluten-Free

Yield: 8 Slices

Author: Serena Strasburger

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Key Lime Pie | Gluten Free

This homemade gluten-free Key Lime Pie features a buttery graham cracker crust and a smooth, creamy lime filling made with fresh lime juice, sweetened condensed milk, and Greek yogurt. Finished with homemade whipped cream and fresh lime zest, it's the perfect balance of sweet and tangy in every bite.

Prep time: 20 MinCook time: 25 MinInactive time: 4 H & 45 MTotal time: 5 H & 30 M

Ingredients

Gluten-Free Graham Cracker Crust

• 1 1/2 Cups gluten-free graham cracker crumbs
• 1/3 Cup unsalted butter, melted
• 3 Tbsp white sugar
• Pinch of salt

Key Lime Filling

• 2 (14oz) cans sweetened condensed milk
• 1/2 Cup plain Greek Yogurt
• 3/4 Cup freshly squeezed lime juice
• 1 Tbsp fresh lime zest

Homemade Whipped Cream

• 1 Cup cold heavy whipping cream
• 1-2 Tbsp honey
• 1/2 Tsp pure vanilla extract

Instructions

1. Preheat the oven. Preheat to 350 degrees
2. Prepare the crust. Combine the gluten free graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom and about three-quarters of the way up the sides of a 9-inch pie dish. I like to use the bottom of a measuring cup.
3. Bake the crust. Bake for 8-10 minutes. Remove from the oven.
4. Prepare the filling. In a large bowl, whisk together the sweetened condensed milk, greek yogurt, fresh lime juice, and lime zest until smooth.
5. Fill and bake. Pour the filling into the prepared crust. Bake for 15-18 minutes, until the edges are set and the center still has a gentle jiggle.
6. Cool and chill. Allow the pie to cool at room temperature for approximately 30-45 minutes, then refrigerate for at least 4 hours, preferably overnight.
7. Prepare the whipped cream. Beat heavy cream, honey, and vanilla until stiff peaks form. Or to make it easier, buy store bought.
8. Decorate and serve. Pipe or spread whipped cream over the chilled pie. Garnish with additional fresh lime zest, slice, and enjoy!

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