Summer on the farm means hot afternoons, fresh limes from the store, and desserts that do not require turning on the oven. This Gluten Free No Bake Key Lime Pie is one I make all season long. It has a sweet gluten free graham cracker crust and a creamy, tangy filling made with cream cheese, sweetened condensed milk, and fresh lime juice.
No baking, no fuss, and it tastes like a little bit of sunshine in every bite.
I love making this pie the day before I need it. The extra time in the refrigerator lets the filling set up perfectly so every slice holds its shape.
Whether you are headed to a potluck, a Fourth of July cookout, or just want a refreshing dessert after dinner, this easy gluten free key lime pie is always a hit.
For more citrus inspired recipes try my Gluten Free No Bake Lemon Icebox Pie, my Gluten Free Lemon Curd, my Gluten Free Lemon Bundt Cake with Lemon Glaze, or my Gluten Free Iced Lemon Cookies.
You can find more desserts here: Gluten Free Dessert Recipes
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Instructions
In the bowl of your stand mixer whisk the heavy whipping cream and powdered sugar until stiff peaks form. Transfer to a bowl and store in the refrigerator until you are ready for it.
In the same bowl of your stand mixer add the cream cheese and beat 1-2 minutes until smooth. Add the sweetened condensed milk slowly while beating until it is incorporated into the cream cheese.
While the mixer is running slowly add the lime juice and then add the lime zest beat just until these ingredients are incorporated into the cream cheese mixture.
Remove the bowl from your stand mixer and then using a spatula fold in the whipped cream to the cream cheese mixture.
Pour the mixture into your prepared gluten free graham cracker crust and refrigerate for at least 4 hours. I prefer to refrigerate overnight so the pie is really cold and set up well when I serve it.
Supplies
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Gluten Free No Bake Key Lime Pie
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A creamy no bake key lime pie filling made with cream cheese, sweetened condensed milk, fresh lime juice, and lime zest, folded with whipped cream and poured into a gluten free graham cracker crust. This easy make ahead dessert is the perfect refreshing treat for summer.
Ingredients
Whipped Cream:
- 1 cup Heavy Whipping Cream
- 2 Tbsp. Powdered Sugar
Filling:
- 8 ounce package Cream Cheese, softened
- 14 ounce can Sweetened Condensed Milk
- ½ cup Key Lime Juice
- 1 Tbsp. Lime Zest
Instructions
In the bowl of your stand mixer whisk the heavy whipping cream and powdered sugar until stiff peaks form. Transfer to a bowl and store in the refrigerator until you are ready for it.
In the same bowl of your stand mixer add the cream cheese and beat 1-2 minutes until smooth. Add the sweetened condensed milk slowly while beating until it is incorporated into the cream cheese.
While the mixer is running slowly add the lime juice and then add the lime zest beat just until these ingredients are incorporated into the cream cheese mixture.
Remove the bowl from your stand mixer and then using a spatula fold in the whipped cream to the cream cheese mixture.
Pour the mixture into your prepared gluten free graham cracker crust and refrigerate for at least 4 hours. I prefer to refrigerate overnight so the pie is really cold and set up well when I serve it.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
If you don't want to make whipped cream you can use store bought whipped cream.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Pie, Dessert
- Method: Mixing
- Cuisine: American
If you make this Gluten Free No Bake Key Lime Pie, I would love to hear what you think! Leave a comment below and let me know how it turned out, or tag me on Instagram so I can see your pie.
This is one of those easy desserts you will want to make all summer long, so save it to your favorite Pinterest board so you always have it ready when you need a refreshing no bake treat!
Storage
Store this pie covered in the refrigerator for up to three days. Because the filling contains dairy and fresh citrus juice, it is best enjoyed within that time for the freshest flavor and texture. Keep it chilled until serving.
Top Tip
For the cleanest slices, run your knife under hot water and wipe it dry before cutting each slice. This pie has a rich, creamy filling that can stick to a cold knife. A warm knife glides through easily and gives you perfectly clean slices every time.
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Frequently Asked Questions
This recipe is gluten free because it uses a gluten free graham cracker crust. Most store bought key lime pie uses a crust that contains gluten, so always check before buying. The filling is made from whipped cream, cream cheese, sweetened condensed milk, lime juice, and lime zest. These ingredients are naturally gluten free, but always read the label to be sure.
Regular lime juice works well in this recipe too. You can use bottled lime juice or juice from fresh limes. Key lime juice has more flavor, so I recommend it when possible. You can also try lemon juice, orange juice, or a mix of both for a different citrus pie.
Yes, and I actually recommend it. Make this pie the day before you plan to serve it and let it chill overnight. The extra time in the refrigerator allows the filling to set up completely, so each slice holds its shape when you cut into it.
Store this pie covered in the refrigerator for up to three days. Because the filling contains dairy and fresh citrus juice, it is best enjoyed within that time for the freshest flavor and texture.
A gluten free graham cracker crust is my favorite for this pie, but a gluten free shortbread cookie crust would also work well. Just make sure the crust is fully set before adding the filling so it holds together when sliced.
Key Lime Juice vs Regular Lime Juice
Key limes are smaller, more tart, and harder to find fresh at most grocery stores. Bottled key lime juice is widely available and works perfectly in this recipe.
Regular lime juice is a great substitute if you cannot find key lime juice. The flavor will be slightly less tart but still bright and delicious. Use fresh limes if you can, since the juice and zest both add flavor to this pie.
Substitutions
This recipe is easy to adjust based on what you have on hand.
- Heavy whipping cream or Cool Whip. I usually make my own whipped cream with heavy whipping cream and powdered sugar, but thawed Cool Whip works as a quick substitute if you are short on time.
- Cream cheese or mascarpone. Mascarpone cheese can be used in place of cream cheese for a slightly milder and creamier filling.
- Lime juice. Bottled key lime juice, fresh key lime juice, or regular lime juice all work well in this recipe.
Serving Suggestions
This pie is beautiful served simply, but a few finishing touches make it extra special.
- Top each slice with a dollop of whipped cream. Add a thin lime slice or a little extra lime zest on top for color and flavor.
- Serve cold straight from the refrigerator. This pie is meant to be served chilled, so keep it in the fridge until you are ready to slice and serve.
R says
No amounts listed on the ingredients!
smallfarmbiglife says
Hi Rhonda. You are looking at the ingredients list that is just links to the exact ingredients I used. You need to scroll down to the recipe card that has all of the amounts for the ingredients and a full set of instructions on how to make the recipe.