Does key lime pie contain gluten?

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.

What can I use if I don't have key lime juice?

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.

Can I make this pie ahead of time?

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.

How long does this pie last in the refrigerator?

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.

Can I use a different type of crust?

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.

Gluten Free No Bake Key Lime Pie

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

Scale

1 Gluten Free Graham Cracker Crust

Whipped Cream:

1 cup Heavy Whipping Cream
2 Tbsp. Powdered Sugar

Filling:

8 ounce package Cream Cheese, softened
14 ounce can Sweetened Condensed Milk
1/2 cup Key Lime Juice
1 Tbsp. Lime Zest

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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.

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