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This Gluten Free Key Lime Pie is zesty and oh-so-delicious. With a buttery biscuit base, tangy yet sweet lime filling and lashings of whipped cream, this is my take on the classic American dessert. This is such a crowd-pleaser and nobody will know it’s gluten free!
This Gluten Free Key Lime Pie is my Fave Dessert
- Dessert of Dreams: If you’ve never had a Gluten Free Key Lime Pie before then STOP everything! Key Lime Pie was one my favourite desserts as a child and I have fond memories of my Mum making me a gluten free version. I firmly believe being gluten free should not mean missing out, so I wanted to share that sweet and zesty joy with you too.
- Top Tip: Use a glass or mug to really compact the biscuit base into the sides of the tin so you get a nice, neat finish when it sets.
- Not Quite Authentic: Key Lime Pie is an American dessert, which can only be described, in my opinion, as a cross between a tart and a cheesecake. Traditionally the base is made with Graham Crackers and the filling with Key Limes – but for this (UK) version I have used gluten free Digestive biscuits and ‘normal’ limes, as these are readily available in our supermarkets.
- Updated for 2025: I first published this recipe in 2020 and it’s had dozens of ⭐️⭐️⭐️⭐️⭐️ reviews! So I thought I’d give it a little refresh with some new step-by-step photos and ideas for ingredient swaps, if needed.
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for this Gluten Free Key Lime Pie with the full quantities. But here are the main ingredients and ideas for any swaps.
- Gluten Free Digestive Biscuits: Traditionally Key Lime Pie is made with Graham Crackers in the US. If you can find gluten free Graham Crackers feel free to use these, but gluten free Digestives are easy to find in UK free from aisles.
- Butter
- Egg Yolks: Don’t waste the whites! Save them for my gluten free pavlova or for adding to an omelette, frittata or egg muffins.
- Limes: Traditionally, this dessert is made from its namesake, Key Limes, which are grown in the Florida Keys. They are supposedly more aromatic and yellow in colour than the Persian limes we commonly find in UK supermarkets. However, I have used standard limes in this recipe and it works perfectly.
- Condensed Milk: A can of sweetened condensed milk is what gives the filling its delicious sweetness.
- Double Cream: Some Key Lime Pie recipes are topped with a meringue but I have always had mine with whipped cream, and I love how it balances the sweetness.
How to Make Gluten Free Key Lime Pie
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free Key Lime Pie is to make.
Preheat the oven to 160C / Fan 140C / Gas Mark 3. Add the gluten free digestive biscuits to a food processor and blitz until they form a fine crumb.
Melt the butter in the microwave. Pour the biscuit crumbs into a large mixing bowl and then pour in the melted butter. Stir well until completely combined.
Pour the biscuit mixture into a 25cm loose-base tart tin and press firmly down and up the sides. Bake for 15 minutes then remove from the oven to cool – leave the oven on.
While the base is cooling, make the filling. Separate the eggs and add the egg yolks to a mixing bowl. Beat with an electric whisk for around 1 minute.
Add the condensed milk and lime juice and zest to the egg yolks and beat with the electric mixer again for another minute.
Pour the filling into the cooled pie crust and smooth the top with a spatula. Place back in the oven and bake for another 15 minutes.
Once cooked, remove from the oven and cool completely. For best results, cool to room temperature then place in the fridge for at least 2-3 hours or overnight.
When you’re ready to serve, make the topping. Add the double cream and icing sugar to a mixing bowl and beat with an electric whisk until it forms soft peaks.
Spread onto the top of the chilled key lime pie and sprinkle with extra lime zest to serve.
Frequently Asked Questions
Here are some FAQs about this easy Key Lime Pie recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Yes, you can! I recommend making the key lime pie, cooling and then placing in the fridge without the whipped cream. When you’re ready to top the Key Lime Pie, remove from the fridge, make the whipped cream and top it to serve straight away.
This gluten free Key Lime Pie should be kept in the fridge. Any leftovers should keep for around 3 days before the base starts to soften too much.
More Zesty Dessert Recipes
If you like this gluten free Key Lime Pie then make sure you check out these other gluten free dessert recipes too…
- Lemon Cheesecake
- Gluten Free Lemon Swiss Roll
- Lemon Meringue Cupcakes
- Lime and Coconut Cake
- Gluten Free Lemon Drizzle Cake
- Lemon Ice Lollies
- Gluten Free Lemon Bars
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Gluten Free Key Lime Pie Recipe
Ingredients
For the base:
- 300 g gluten free digestive biscuits
- 150 g unsalted butter
For the filling:
- 4 egg yolks
- 4 limes, zest and juice
- 397 g tin of sweetened condensed milk
For the topping:
- 200 ml double cream
- 2 tbsp icing sugar
- Extra lime zest, to decorate
Instructions
- Preheat the oven to 160’C / Fan 140’C / Gas Mark 3. Add the gluten free digestive biscuits to a food processor and blitz until they form a fine crumb.
- Melt the butter in the microwave. Pour the biscuit crumbs into a large mixing bowl and then pour in the melted butter. Stir well until completely combined.
- Pour the biscuit mixture into a 25cm loose-base tart tin and press firmly down and up the sides. Bake for 15 minutes then remove from the oven to cool – leave the oven on.
- While the base is cooling, make the filling. Separate the eggs and add the egg yolks to a mixing bowl. Beat with an electric whisk for around 1 minute.
- Add the condensed milk and lime juice and zest to the egg yolks and beat with the electric mixer again for another minute.
- Pour the filling into the cooled pie crust and smooth the top with a spatula. Place back in the oven and bake for another 15 minutes.
- Once cooked, remove from the oven and cool completely. For best results, cool to room temperature then place in the fridge for at least 2-3 hours or overnight.
- When you’re ready to serve, make the topping. Add the double cream and icing sugar to a mixing bowl and beat with an electric whisk until it forms soft peaks. Spread onto the top of the chilled key lime pie and sprinkle with extra lime zest to serve.
Notes
- Storing: This dessert should be stored in the fridge and will keep for 3-5 days. You can be made in advance, but it’s best to make the topping before serving.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups/imperial. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: If you prefer a visual aid, check out the post above for photos to guide you through how this recipe should look at each stage.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment sharing how much you loved this Gluten Free Key Lime Pie! It really helps to support my website and get my recipes out there to everyone who needs them! xx
Nutrition
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