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Gluten Free No Bake Key Lime Pie

This easy recipe for gluten free no bake key lime pie is the best summer dessert! It is so quick to make with cream cheese, cool whip, lime juice and sweetened condensed milk. I love to make this lime cheesecake pie the day before I serve it so it's set up well and delicious.

a gluten free no bake key lime pie in a gluten free graham cracker crust next to sliced limes.

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

a slice of gluten free no bake key lime pie on a white plate next to a slices lime.
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Ingredients

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

Frequently Asked Questions

Does key lime pie contain gluten?

This recipe does not contain gluten because I made it with a gluten free graham cracker crust. Most key lime pie that you see in stores or restaurants uses a crust that does contain gluten, so be sure to confirm the pie is actually gluten free.

The filling is made from whipped cream, cream cheese, sweetened condensed milk, lime juice and lime zest. None of those ingredients should contain gluten, but always read the label. It is surprising the things that have added wheat in them.

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

Regular lime juice will work for this recipe too. You can use store bought lime juice in the bottle or juice from regular limes. Although key lime juice does have a ton of flavor and whenever possible I would try to get the bottled juice to use.

You could also use lemon juice, orange juice or a combination of both in this recipe for a citrus pie. This basic recipe is really simple to change out the juice and make a slightly different, but still delicious version of this pie.

More Recipes You Might Enjoy

Gluten Free No Bake Lemon Icebox Pie
Gluten Free Lemon Curd
Lemon Lime Homemade Sports Drink
Gluten Free Iced Lemon Cookies
Classic Margarita Mocktail

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free No Bake Key Lime Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free no bake key lime pie is the best summer dessert! It is so quick to make with cream cheese, cool whip, lime juice and sweetened condensed milk. I love to make this lime cheesecake pie the day before I serve it so it's set up well and delicious.

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
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.

Notes

If you don't want to make whipped cream you can use store bought whipped cream.

  • Prep Time: 15 minutes
  • Category: Pie, Dessert
  • Method: Mixing
  • Cuisine: Gluten Free

Easy Gluten Free Macaroni Salad

This easy gluten free macaroni salad is the classic cold pasta salad that belongs at every summer BBQ, potluck, and picnic and now everyone at the table can enjoy it. Gluten free brown rice elbow macaroni gets tossed with crisp celery, red onion, diced pimientos, and sweet pickle relish and then coated in a rich and creamy homemade mayo dressing seasoned with smoked paprika, dried dill, garlic powder, and stone ground mustard.

It is everything you love about the old fashioned macaroni salad you grew up eating, made completely gluten free and so delicious that nobody will ever know the difference.

a large white bowl of easy gluten free macaroni salad next to a plate of cold salad.

The best part about this gluten free macaroni salad is that it is a true make ahead recipe. You mix everything together, pop it in the refrigerator for at least two hours, and it is ready to go when you need it.

The flavor gets even better as it chills and the dressing soaks into the pasta, so making it the night before a gathering is always a great idea.

It keeps in the refrigerator for three to five days which means you can make a big batch on the weekend and enjoy it as a side dish all week long. Simple, crowd pleasing, and completely gluten free from start to finish.

If you are looking for more salad recipes you might also enjoy my Gluten Free Pesto Pasta Salad, my Black Beans and Corn Salad, my Gluten Free BLT Pasta Salad or my Easy Gluten Free Bow Tie Pasta Salad.

You can find all of my salad recipes here: Gluten Free Salad Recipes

a plate of easy gluten free macaroni salad next to a small wooden bowl of salt.
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Ingredients

Instructions

Cook the pasta per the packages instructions. Rinse the pasta in cold water and then pour into a large serving bowl. Set aside.

While the pasta is cooking in a jar or small bowl whisk together the mayonnaise, mustard, vinegar, salt, dill, paprika, pepper and garlic powder.

Add the pimientos, celery, onion and relish to the serving bowl with the cooked pasta. Pour the dressing over top and stir to combine.

Refrigerate for at least 2 hours before serving.

Store in a sealed container in the refrigerator for up to 3-5 days.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Easy Gluten Free Macaroni Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
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Description

This easy gluten free macaroni salad is the classic cold pasta salad BBQ staple made completely gluten free! Gluten free brown rice elbow macaroni gets tossed with celery, red onion, diced pimientos, and sweet pickle relish and coated in a creamy homemade mayo dressing seasoned with smoked paprika, dried dill, and stone ground mustard. Make ahead friendly and perfect for summer BBQs, potlucks, and picnics!

Ingredients

Scale

Dressing:

Instructions

Cook the pasta per the packages instructions. Rinse the pasta in cold water and then pour into a large serving bowl. Set aside.

While the pasta is cooking in a jar or small bowl whisk together the mayonnaise, mustard, vinegar, salt, dill, paprika, pepper and garlic powder.

Add the pimientos, celery, onion and relish to the serving bowl with the cooked pasta. Pour the dressing over top and stir to combine.

Refrigerate for at least 2 hours before serving.

Store in a sealed container in the refrigerator for up to 3-5 days.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish, Salads
  • Method: Stove Top
  • Cuisine: American

If you make this Easy Gluten Free Macaroni Salad I would love to hear how it turned out! Leave a star rating and a comment below and let me know what you served it with.

Don't forget to save this recipe to your Pinterest boards so you can find it again all summer long!

Storage

Store this gluten free macaroni salad in a sealed airtight container in the refrigerator for up to 3 to 5 days. Because the dressing contains mayonnaise, do not leave the salad sitting out at room temperature for more than two hours. If the pasta absorbs too much of the dressing as it sits, stir in a tablespoon or two of mayonnaise and a small splash of white vinegar before serving to freshen it up.

Give the salad a good stir before serving as the dressing can settle to the bottom of the container as it sits. This salad is not suitable for freezing as the mayonnaise dressing will separate and the pasta texture will not hold up once thawed.

Top Tip

Cook your gluten free elbow pasta slightly longer than the package directions suggest for al dente. Gluten free pasta firms up significantly as it chills in the refrigerator and pasta that is perfectly al dente when hot will feel hard and chewy once cold. You want it just a little softer than you would normally cook it so that after two hours in the fridge it is perfectly tender and not tough.

Rinsing the pasta thoroughly in cold water immediately after draining also stops the cooking process and helps prevent the noodles from clumping together as the salad chills.

Frequently Asked Questions

Can I make this gluten free macaroni salad ahead of time?

Yes and I actually recommend it! This macaroni salad needs at least two hours in the refrigerator before serving to allow the flavors to come together and the dressing to soak into the pasta. Making it the night before a BBQ or potluck gives it even more time to develop flavor and means one less thing to worry about on the day of your gathering. Just give it a good stir before serving and add a splash of mayo if the pasta has absorbed too much of the dressing overnight.


What gluten free pasta works best for macaroni salad?

Brown rice elbow macaroni is the best choice for gluten free macaroni salad because it holds its shape well when cold and has a texture that is very close to traditional elbow macaroni. Look for a brand that uses brown rice or a brown rice and corn blend for the best results. Avoid bean based pastas like chickpea or lentil pasta as they tend to get mushy and fall apart once chilled with the dressing.

How long does gluten free macaroni salad last in the fridge?

This macaroni salad will keep in a sealed airtight container in the refrigerator for 3 to 5 days. Because the dressing contains mayonnaise, make sure to refrigerate the salad promptly after serving and never leave it sitting out at room temperature for more than two hours. If the dressing gets absorbed into the pasta as it sits, stir in a tablespoon or two of extra mayo and a small splash of white vinegar to refresh it before serving.

How do you keep gluten free pasta from getting hard in a cold salad?

The key is to cook your gluten free pasta slightly past al dente. Gluten free pasta firms up significantly as it chills in the refrigerator so pasta that feels perfectly cooked when hot will feel hard and chewy once cold. Cook it just a little softer than you normally would and rinse it thoroughly in cold water immediately after draining to stop the cooking process and to prevent clumping.

Can I add other vegetables or mix-ins to this macaroni salad?

Absolutely! This recipe is very easy to customize. Diced bell peppers, frozen thawed peas, sliced black olives, chopped dill pickles, or shredded cheddar cheese are all delicious additions. You can also add diced hard boiled eggs for extra protein and a more classic old fashioned macaroni salad feel. Just add your extra ingredients at the same time as the celery and onion and toss everything together with the dressing as usual.

Can I use a different dressing for this macaroni salad?

The homemade mayo dressing is what gives this salad its classic flavor but you can make small adjustments to suit your taste. If you prefer a tangier dressing add a little extra white vinegar. If you like more sweetness add a teaspoon of sugar or a bit more sweet pickle relish. You can also swap the stone ground mustard for yellow mustard for a more traditional old fashioned macaroni salad flavor. Just make sure any mustard you use is certified gluten free.

Healthy Mexican Street Corn Salad

This easy recipe for healthy Mexican street corn salad is the perfect summer side dish! The cold salad recipe uses frozen corn and is made without mayonnaise. It's so simple to roast the corn on your stovetop and then put this salad together for picnics and gatherings.

a white bowl of healthy Mexican street corn salad next to a small wooden bowl of cotija cheese.

Healthy Mexican Street Corn Salad is a vibrant, flavorful twist on the classic Mexican street food, served as a light and refreshing cold corn salad perfect for warm weather.

This colorful salad combines the sweet taste of corn with zesty seasonings and a yummy dressing, making it an ideal Mexican corn side dish for summer gatherings, BBQs, or quick weeknight meals.

With bold, bright flavors and a satisfying crunch, it delivers all the deliciousness of traditional Mexican street corn in a fresh, healthy salad.

If you are looking for more corn recipes try my Easy Fried Frozen Corn, my Gluten Free Zucchini Squash and Corn Casserole, my Cheesy Slow Cooker Creamed Corn, or my Black Beans and Corn Salad.

You can find all of my salad recipes here: Gluten Free Salad Recipes

a white bowl of healthy Mexican street corn salad next to a small wooden bowl of coarse salt.
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Ingredients

Instructions

In a large frying pan add the olive oil over medium high heat. Saute the corn stirring occasionally until you have some browned and roasted bits.

Add the bell pepper, onion and jalapeno. Cooking 1-2 minutes until softened.

Remove the frying pan from heat and let the corn mixture cool.

In a small bowl or jar whisk together the greek yogurt, lime juice, salt, cumin, chili powder and paprika.

Pour the corn mixture into a large serving bowl. Pour the dressing over top. Add the cheese and cilantro. Stir to combine.

Refrigerate for at least one hour before serving.

Supplies

Frequently Asked Questions

Why is it called Mexican street corn?

Corn on the cob topped with cheese and spices is a popular Mexican street food sold by vendors. This salad is a take on that using frozen corn kernels, cotija cheese and a dressing made with greek yogurt and spices.

What can I use instead of cotija cheese?

If cotija cheese isn't available at your local grocery you can can also look for queso fresco. Queso fresco isn't as salty at cotija and has a more mild flavor, but it will still be perfect for this salad.

If neither of these are available you can use feta or parmesan cheese. It won't be exactly the same at Mexican street corn, but it will still be a delicious side dish.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Healthy Mexican Street Corn Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 18 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for healthy Mexican street corn salad is the perfect summer side dish! The cold salad recipe uses frozen corn and is made without mayonnaise. It's so simple to roast the corn on your stovetop and then put this salad together for picnics and gatherings.

Ingredients

Scale

Instructions

In a large frying pan add the olive oil over medium high heat. Saute the corn stirring occasionally until you have some browned and roasted bits.

Add the bell pepper, onion and jalapeno. Cooking 1-2 minutes until softened.

Remove the frying pan from heat and let the corn mixture cool.

In a small bowl or jar whisk together the greek yogurt, lime juice, salt, cumin, chili powder and paprika.

Pour the corn mixture into a large serving bowl. Pour the dressing over top. Add the cheese and cilantro. Stir to combine.

Refrigerate for at least one hour before serving.

Notes

This recipe is perfect to make the day before you want to serve it.

  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Side Dish, Salads
  • Method: Stove Top
  • Cuisine: Gluten Free

Gluten Free Canned Peach Cobbler

This easy recipe for gluten free canned peach cobbler is the best dessert! The recipe uses canned peaches and has a fluffy buttermilk biscuit topping. It is so simple to make this homemade cobbler and serve on it's own or with vanilla ice cream.

a white baking dish of gluten free canned peach cobbler next to a white plate of cobbler.

You may be wondering why canned peaches. First, I like to make this recipe year round and using canned peaches makes that possible. Second, we don't always get really good peaches in the stores here or they are very expensive. So, using canned peaches has been my solution.

If you are looking for more peach recipes try my Air Fryer Grilled Peaches or my Gluten Free Peach Crisp.

You can find all of my dessert recipes here: Gluten Free Dessert Recipes

a white plate of gluten free canned peach cobbler next to a white baking dish of cobbler.
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Ingredients

Instructions

Preheat your oven to 350 degrees.

In a sauce pan over medium heat add the drained peaches, butter, granulated sugar, brown sugar, vanilla, cinnamon, allspice and salt. Heat to a simmer and simmer for 1-2 minutes.

In a small bowl mix together the arrowroot powder and peach juice until combined. Pour into the peach mixture and stir to combine. Simmer for 1 minute and then remove from heat.

In the bowl of your stand mixer combine the gluten free flour, baking powder, salt, granulated sugar, buttermilk, eggs and vanilla. Beat until combined into a smooth batter, about 1-2 minutes.

Pour the peach mixture into a 9x13 baking dish or 3 quart baking dish. Top with large tablespoons of the buttermilk biscuit mixture.

Bake at 350 degrees for 35 minutes. The biscuits will be golden and the peach mixture will be bubbling when done.

Supplies

Frequently Asked Questions

What can I used to thicken my peach cobbler?

For this recipe I used arrowroot powder mixed with peach juice from the can to mix with the cobbler to thicken it. You can also use corn starch or tapioca flour for thickening a cobbler.

It is important to mix your thickening ingredient with water or peach juice in a small bowl before adding it to your cobbler. This will prevent the starch from lumping in your dessert and will leave a smooth texture.

Do you drain canned peaches for peach cobbler?

Yes! For this recipe is important that you drain the canned peaches. You will reserve two tablespoons of liquid to mix with the arrowroot powder, but otherwise drain the juice from the peach cans.

For this recipe if you don't drain the peaches your cobbler will be really runny and there will be an abundance of liquid. I tried this recipe without draining the peaches and I advise draining them.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Gluten Free Canned Peach Cobbler

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free canned peach cobbler is the best dessert! The recipe uses canned peaches and has a fluffy buttermilk biscuit topping. It is so simple to make this homemade cobbler and serve on it's own or with vanilla ice cream.

Ingredients

Scale

Peach Filling:

Buttermilk Topping:

Instructions

Preheat your oven to 350 degrees.

In a sauce pan over medium heat add the drained peaches, butter, granulated sugar, brown sugar, vanilla, cinnamon, allspice and salt. Heat to a simmer and simmer for 1-2 minutes.

In a small bowl mix together the arrowroot powder and peach juice until combined. Pour into the peach mixture and stir to combine. Simmer for 1 minute and then remove from heat.

In the bowl of your stand mixer combine the gluten free flour, baking powder, salt, granulated sugar, buttermilk, eggs and vanilla. Beat until combined into a smooth batter, about 1-2 minutes.

Pour the peach mixture into a 9x13 baking dish or 3 quart baking dish. Top with large tablespoons of the buttermilk biscuit mixture.

Bake at 350 degrees for 35 minutes. The biscuits will be golden and the peach mixture will be bubbling when done.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert, Fruit
  • Method: Baking
  • Cuisine: Gluten Free

Gluten Free No Bake Lemon Icebox Pie

This easy recipe for gluten free no bake icebox pie is the perfect summer dessert! It's an old fashioned recipe with condensed milk, cream cheese and a gingersnap cookie crust. This no bake lemonade icebox pie is creamy and a classic recipe for hot days.

a white pie plate of gluten free no bake lemon icebox pie next to lemon slices.

This Gluten Free No Bake Lemon Icebox Pie is a cool, creamy dessert that delivers bright citrus flavor in every bite.

Perfect for warm weather, this refreshing dessert is a modern twist on the Old Fashioned No Bake Lemon Icebox Pie, making it ideal for summer gatherings, picnics, or anytime you need a quick, no fuss treat.

Its smooth, lemony filling and chilled texture create a satisfying contrast that's both light and indulgent. It's everything you want in a classic Lemon Dessert Recipe!

If you are looking for more cold treats to serve on hot days try my Gluten Free Strawberry Icebox Bars, my Gluten Free No Bake S'mores Pie, my Gluten Free No Bake Key Lime Pie, or my Homemade Strawberry Banana Popsicles.

You can find all of my dessert recipes here: Gluten Free Dessert Recipes

a white pie plate of gluten free no bake lemon icebox pie next to a slice on a white plate.
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Ingredients

Instructions

In a food processor, process the gingersnap cookies until they are crumbled. Add the melted butter and salt. Pulse to combine the ingredients into a paste.

Pour the cookie mixture into a 9-inch pie plate and press evenly on the bottoms and sides. Place in the freezer while you make the filling.

In your stand mixer beat the cream cheese 1-2 minutes until creamy. Add the sweetened condensed milk and beat 2 minutes more to combine. Add the lemon juice, lemon zest and vanilla. Beat just until incorporated into the cream cheese mixture.

Stir together the gelatin packet and water in a small bowl. Let stand 1-2 minutes to dissolve fully. Add to the cream cheese mixture and beat to combine.

Pour the cream cheese mixture into the pie crust. Freeze for at least 2 hours.

In the bowl of your stand mixer using the whisk attachment whisk at medium high speed the heavy whipping cream, powdered sugar and vanilla until stiff peaks form.

Top the icebox pie with the whipped cream before serving.

Supplies

Frequently Asked Questions

Can you freeze no bake lemon icebox pie?

Yes! This pie is frozen after it is put together. It is perfect for making a day or two in advance and having ready to serve. Simply take the pie out of the freezer 15-20 minutes before you want to serve it.

How many lemons do I need for ⅓ cup lemon juice?

You will need 3 medium lemons to get ⅓ cup of lemon juice. If lemons aren't in season or hard to get you can also use bottled lemon juice. Before you use the lemons for juice be sure to zest the outside for this recipe and then you can freeze the leftovers for a future recipe.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Gluten Free No Bake Lemon Icebox Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free no bake icebox pie is the perfect summer dessert! It's an old fashioned recipe with condensed milk, cream cheese and a gingersnap cookie crust. This no bake lemonade icebox pie is creamy and a classic recipe for hot days.

Ingredients

Units Scale

Crust:

Filling:

Whipped Cream Topping:

Instructions

In a food processor, process the gingersnap cookies until they are crumbled. Add the melted butter and salt. Pulse to combine the ingredients into a paste.

Pour the cookie mixture into a 9-inch pie plate and press evenly on the bottoms and sides. Place in the freezer while you make the filling.

In your stand mixer beat the cream cheese 1-2 minutes until creamy. Add the sweetened condensed milk and beat 2 minutes more to combine. Add the lemon juice, lemon zest and vanilla. Beat just until incorporated into the cream cheese mixture.

Stir together the gelatin packet and water in a small bowl. Let stand 1-2 minutes to dissolve fully. Add to the cream cheese mixture and beat to combine.

Pour the cream cheese mixture into the pie crust. Freeze for at least 2 hours.

In the bowl of your stand mixer using the whisk attachment whisk at medium high speed the heavy whipping cream, powdered sugar and vanilla until stiff peaks form.

Top the icebox pie with the whipped cream before serving.

Notes

You can make this lemon icebox pie up to 2 days in advance. Take the pie out of the freezer 15-20 minutes before serving so you can cut it.

You can replace the gingersnap cookies with gluten free graham crackers. Add ½ teaspoon of ground cinnamon to the crumbled mixture for a bit more flavor.

  • Prep Time: 20 minutes
  • Category: Pie, Ice Cream
  • Method: Freezer
  • Cuisine: Gluten Free