Gluten Free Key Lime Pie

My husband makes this for us, and it is SO good! This recipe is super easy, but it does require your patience. 


Pie Crust

  • 1 Box of Graham Crackers (We use Pamela brand) crushed into crumbs (we use our mini food processor) 
  • 6 Tablespoons unsalted melted Butter
  • 2 Tablespoons granulated Sugar (optional, I think the graham crackers are already pretty sweet) 
  • 9" Round Pie Dish


  • 28oz Sweetened Condensed Milk
  • 3 Egg Yolks
  • Bag of Key Limes - enough to squeeze 3/4 Cup of Juice


Preheat Oven to 350F Degrees

Roll your Key Limes on the counter pressing down to loosen the juice inside. Cut in half with a knife and fill a measuring cup with 3/4 cup of juice. This is where you will need patience. It takes a wee bit, but the result is stunning. Make sure to remove any lime seeds. 

Crush your graham crackers into a uniform crumb. We use our mini food processor. 

In a bowl, combine graham cracker crumbs, melted butter, and sugar until well combined. Then, transfer that mixture to your pie dish into an even coating along the bottom, and sides. Press it down with the bottom of a measuring cup to make sure it is compacted and evenly distributed. Bake this crust on it's own for 8-11 minutes. Remove from the oven and allow it to cool down. It needs to be cool to the touch. This is also where your patience comes in. This can take up to an hour if you are using a glass dish. This is crucial, or your pie will end up soggy.

When that is done baking and cooling, you will make the filling. 

Use an electric mixer: Add the sweetened condensed milk, egg yolks, and key lime juice. Mix on Medium speed until well combined. Pour this mixture into your pre-baked pie crust and smooth out the top. Bake for 15-20 minutes or until the filling is set - the center will be slightly jiggly. It will set up as it cools. Allow it to cool completely at room temperature, then refrigerate at least 90 minutes before serving. 

Optional: Top with Whipped Cream to cut the Intensity of the citrus.

Serve cold. Store covered in the refrigerator for up to 5 Days. Or Freeze for up to 90 days.

It's a labor of love, but its worth every bite. 



Gluten free