Gluten-Free Key Lime Pie
This dairy-free, gluten-free key lime pie recipe has a no-bake gluten-free graham cracker crust and creamy, luscious key lime filling. It is very easy to make as a spring and summer dessert. It has the perfect balance of sweetness and tart key lime flavor that will leave you wanting more!
Equipment
- 1 Large Mixing Bowl
- 1 9-inch pie pan or 8-inch pie pan
- 1 Food processor or high-power blender
- 1 Medium Saucepan
Ingredients
Gluten-Free Graham Cracker Pie Crust
- 1 ¾ cups gluten-free graham crackers
- ½ cup melted vegan butter
Dairy-Free Key Lime Pie Filling
- 13.5 oz can full fat coconut milk
- ½ cup pure maple syrup or honey
- ½ cup key lime juice
- 3 teaspoons lime zest
- 5 tablespoons corn starch
Optional Toppings
- coconut whipped cream
- fresh lime zest
- fresh lime slices
Instructions
Gluten-Free Graham Cracker Crust
- Grease a 9-inch pie pan with non-stick cooking spray, then set aside.
- In a food processor or blender, crush gluten-free graham crackers into a fine, dusty powder. Finer is better for a stable pie crust.1 ¾ cups gluten-free graham crackers
- In a small bowl, melt the vegan butter in the microwave. Then, in a large mixing bowl, combine the gluten-free graham cracker crumbs with the melted butter and stir until a sticky, moldable crust forms.½ cup melted vegan butter, 1 ¾ cups gluten-free graham crackers
- Transfer the pie crust mixture into the greased pie pan, using your fingers or a spoon to smooth the crust evenly up and around the edges of the pan. Let chill in the fridge for 10 minutes while you make the filling.
Dairy-Free Key Lime Pie Filling
- Add all filling ingredients to a saucepan over medium-high heat. Once warm, reduce to low heat and cook for 4-8 minutes, stirring continuously until thickened.½ cup key lime juice, 3 teaspoons lime zest, ½ cup pure maple syrup, 13.5 oz can full fat coconut milk, 5 tablespoons corn starch
- Once the mixture thickens, remove from the heat and pour the pie filling into the crust. Smooth the filling evenly to cover the entire crust.
- Refrigerate the key lime pie for at least 5 hours, or overnight, to thicken and set up completely before serving.
- If desired, top the chilled pie with coconut whipped cream, fresh lime zest, and fresh lime slices. Slice and serve.coconut whipped cream, fresh lime zest
Notes
Store the leftover pie slices in an airtight container in the fridge for 3-5 days. Freeze key lime pie in an airtight container for up to 30 days.