Gluten Free Key Lime Pie Recipe

overhead image of whole gluten free key lime pie with white meringues

5 from 10 votes

Experience the tart, tangy flavor of gluten free key lime pie when you try this easy recipe. This gf key lime pie requires just three ingredients for the filling.

Prep Time15

Cook Time25

Chilling time2

Course: Dessert, Pie

Cuisine: American

Keyword: gluten free key lime pie

Servings: slices

Author: Nicole Hunn

Equipment

Handheld mixer or stand mixer

Ingredients

For the crust

1 ¾ cups gluten free graham crackers crushed into crumbs
8 tablespoons unsalted butter melted

For the filling

1 cup key lime juice (juice of about 2 pounds key limes) (See Recipe Notes)
6 egg yolks at room temperature
2 14-ounce cans sweetened condensed milk
⅛ teaspoon kosher salt
For the optional meringue See Recipe Notes

Customary - Metric

Instructions

For the pie crust.

Grease well a 9-inch pie plate and set it aside. Preheat your oven to 350°F.
In a medium-sized bowl, place the cookie crumbs and melted butter, and mix until the crumbs are moist and begin to hold together. Scrape the crust into the prepared pie plate.
With plastic over your hand to prevent the crust from sticking, press the crust firmly and evenly over the bottom of the pie plate, and halfway up the sides. Set the pie crust aside.

For the filling.

In a large bowl, place the lime juice, egg yolks, condensed milk and 1/8 teaspoon kosher salt, and beat with a handheld mixer or stand mixer fitted with the whip attachment until smooth.
Pour the filling into the prepared crust. Tap the pie plate flat on the counter a few times to break any air bubbles that have formed.

Bake the pie.

Place the pie in the center of the preheated oven, and bake for 18 to 22 minutes, or until the filling is mostly set, but jiggles a bit when moved gently from side to side.
It’s a controlled shake, not like it’s still liquid. The filling will have darkened in color a bit.
Remove the pie from the oven, and place it on a wire rack. Allow the pie to cool to room temperature.
Cover the cooled pie, still in the pie plate, and place it in the refrigerator and cool at least 2 hours or up to overnight before slicing and serving.
If you are serving with Italian meringue, do not top the pie at all until you’re nearly ready to serve it. The soft meringue will begin to weep, and the baked meringues will lose their crispness after about an hour.

Video

Notes

For the key limes.

If you don’t have enough fresh key limes to juice or bottled key lime juice, you can substitute 1/2 cup (4 fluid ounces) freshly squeezed conventional lime juice + 1/2 cup (4 fluid ounces) freshly squeezed lemon juice.

For the meringues.

For soft Italian meringue;

For baked Italian meringues.

Nutrition information is without meringues.

Nutrition