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

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.

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.

Supplies

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!

Ingredients

• Gluten Free Graham Cracker Crust
• Heavy Whipping Cream or Cool Whip
• Powdered Sugar
• Cream Cheese
• Sweetened Condensed Milk
• Key Lime Juice
• 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.