Gluten Free Key Lime Pie

An easy and delicious recipe for gluten free key lime pie with a gingersnap crust and a tart and creamy filling. Top with fresh meringue or whipped cream and enjoy this tropical summer dessert.

Is key lime pie gluten free?

Key lime pie filling is naturally gluten free. The filling only contains naturally gluten free ingredients such as key lime juice, sweetened condensed milk, egg yolks, and sometimes sour cream.

The crust is typically made from graham crackers or some other cookie that is made with flour and therefore isn't gluten free.

What you need for this gluten free version

For the crust:

• Gluten free gingersnaps - I used gingersnaps for the crust for two reasons. They're easier to find and they taste delicious! If you don't like gingersnaps that is totally fine. You can use gluten free graham crackers in their place. Just remember that all gluten free graham crackers have varying levels of sweetness so you may have to adjust the sugar amount to your liking. Just taste the mixture before you put it into the pie pan and stir in more sugar if it's not sweet enough.
• Sugar - Adds just a little bit more sweetness to the crust.
• Butter - Melted butter is what brings the crumbs together to form the crust. Too much butter and your crust will be soft and greasy. Too little butter and it will taste dry and crumbly. After testing it out I prefer 5 tablespoons of butter to 1 ¾ cups of crumbs.

For the filling:

• Sweetened condensed milk - This is what gives this pie it's delightfully creamy and rich filling.
• Egg yolks - Egg yolks allow the pie to set up and are essential for it's custard filling.
• Key lime juice - I am always touting the taste of fresh lime juice and I stand by that for recipes with normal lime juice BUT bottled key lime juice is delicious. This is what I used as a pastry chef and it's what I use every time I make key lime pie. You can find it in the juice aisle alongside apple and cranberry juice. This is what it looks like.

For the meringue:

I love silky meringue on a key lime pie BUT if you love whipped cream that's great too!! In fact if you'd rather just purchase a can of Reddi Wip I find that completely respectable (and delicious!).

So if you want to make meringue read on but if you don't just skip to how to make the pie because that's cool too.

I love the taste and mouthfeel of Italian meringue which is a tiny bit trickier than regular meringue. This is what you need:

• Egg whites - Egg whites are the base of any meringue. They whip up with sugar or in this case a hot sugar syrup into billowy peaks.
• Cream of tartar - Adding a small amount of cream of tartar helps stabilize the egg whites which in turn makes this meringue harder to mess up.
• Sugar - Sugar is cooked with water and then evaporated until it reaches the soft ball stage (240 degrees Fahrenheit). It is then drizzled into the egg whites while they whip to form the meringue.
• Water - Water really just works to dissolve the sugar before it is boiled.

How to make gluten free key lime pie

This gluten free key lime pie has three elements. The first two are essential and a breeze to make. The third is the meringue and is completely optional (but delicious!). Here's how to go about it:

1. Make the crust

• Preheat the oven.
• Process the gingersnaps then add the sugar and melted butter.
• Press into the pie pan and bake.

2. Make the filling

• While the crust bakes make the filling.
• In a large bowl beat together the sweetened condensed milk and the egg yolks for 2 whole minutes.
• While beating on low speed gradually add the lime juice just until completely incorporated.
• Once the crust is done pour the filling into the crust and bake immediately.

3. Make the meringue

• Let the pie cool until it's warm and then put in the refrigerator for at least 4 hours.
• Place the egg whites and the cream of tartar in the bowl of a stand mixer.
• In a small saucepan add the water and sugar together on medium low heat. Stir with a whisk until sugar is dissolved.
• Turn the heat to medium high and wait until the mixture reaches 230 degrees.
• Start whipping the egg whites on medium high speed. Once the egg whites look like they are frothy but not quite reaching soft peaks start to gently pour the hot sugar mixture into the side of the bowl.
• Let the mixture whip until the peaks are almost stiff. You can overwhip meringue so I just stop whipping them a tad early to prevent this.
• Place the mixture into a piping bag and make a pretty design on your pie. (Or just scoop it on their with a spoon! I'm not judging!)

Can I use graham crackers instead of gingersnaps?

Yes! If you don't like gingersnaps or can't find them you can use gluten free graham crackers. The reason I didn't go for graham crackers is because I have the worst time finding them.

I also find they all have a different flavor and texture. For example Shar's gluten free grahams aren't sweet and crumble very easily. Pamela's gluten free graham crackers are rather sweet with the texture of a gingersnap.

I would recommend using your favorite brand but tasting the mixture before pressing it into a pie pan to make sure it's the right sweetness. I will say all my taste testers were very thrilled about the gingersnap crust!

Tips & Substitutions

• If you like your pie to be denser you can skip beating the yolks and sweetened condensed milk for 2 minutes. Just beat until mixed together and mix in the lime juice.
• The pie will look slightly jiggly when you pull it out of the oven. Not only is that fine but it should be like that. It will set up more as it cools down.
• When drizzling the hot sugar syrup into the whites try to do it toward the side of the bowl and not directly onto the whip or it will spray up the sides of the bowl. If this does happen don't stress over it too much. It will still whip into a soft and silky meringue.
• Be careful around hot sugar! It's very painful if you touch it.

Other Gluten Free Dessert Recipes You Might Like

• One bowl Gluten Free Brownie Recipe
• Gluten Free Banana Bread
• Gluten Free Vanilla Cupcakes
• Gluten Free Blackberry Crisp
• Gluten Free Blueberry Crisp