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Gluten Free Key Lime Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 30 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Gluten Free Key Lime Pie features a crisp graham cracker crust and a creamy, tangy lime filling made with Greek yogurt and sweetened condensed milk, perfect for a refreshing dessert.

Ingredients

Units Scale

Crust

  • 2 cups graham cracker crumbs (gluten-free or regular (about 12 – 14 full crackers))
  • 1/4 cup sugar (coconut or granulated)
  • 6 Tbsp unsalted butter (melted)

Filling

  • 4 oz cream cheese (softened at room temperature)
  • 3 egg yolks
  • 14 ounce can sweetened condensed milk
  • 3/4 cup plain 0% Greek yogurt (I used Chobani)
  • 2/3 cup freshly squeezed lime juice (around 5 – 7 limes)
  • 1 tbsp lime zest (about 2 limes)

Instructions

  1. Make the Crust: Preheat oven to 350°F. Add graham crackers to a plastic bag and pound with a rolling pin until they are crumbs. You can also use a food processor and pulse until they are crumbs.
  2. Mix Crust: In a large mixing bowl, combine the graham cracker crumbs, salt, coconut sugar, and melted butter. Add mixture to a 9-inch pie dish and firmly press it down into an even layer across the bottom and sides of the dish. The crust should be at least ¼-inch thick. Tip: use the flat bottom of a measuring cup or glass to press crust.
  3. Bake Crust: Bake for 10 minutes, remove from oven and then let cool for 20 – 30 minutes.
  4. Make the Pie: While the crust cools, add cream cheese to a large mixing bowl and beat with a handheld electric mixer until smooth.
  5. Mix Filling: Add egg yolks, condensed milk, Greek yogurt, lime juice, and lime zest. On the lowest setting, mix again until smooth for 30 – 60 seconds.
  6. Fill and Bake: Pour the mixture into the graham cracker crust and use a spatula to make the top smooth. Bake for 26 – 30 minutes, until the filling has a few bubbles and is just set – it should jiggle but should not be “wet.”
  7. Cool and Chill: Remove from oven, let the pie cool at room temperature for 30 minutes, then place it into the refrigerator to chill for at least 3 hours or overnight, if possible.
  8. Serve: Top the cooled pie with whipped cream, lime slices, and a little zest. Enjoy!

Notes

  • Tip: use the flat bottom of a measuring cup or glass to press crust.
  • Chill for at least 3 hours or overnight for best results.

Find it online: https://yumrecipesfood.com/gluten-free-key-lime-pie-recipe/