Gluten Free Dairy Free Key Lime Pie

Total time3 hr 40 min

Prep time20 min

Cook time20 min

This bright, tangy pie starts with a buttery-sweet crumb crust pressed into a pie dish and baked until golden, giving it a firm, sturdy base for the creamy filling. That filling comes together from egg yolks, rich coconut milk, and a generous hit of fresh key lime juice and zest, whisked with sugar and cornstarch until silky, then baked just until it sets with that classic gentle wobble. A slow chill in the fridge locks in the texture, so every slice cuts clean and holds its shape. The whipped coconut cream topping, beaten until light and fluffy with a touch of powdered sugar, adds a pillowy contrast to the tart, chilled filling underneath. Finished with a few thin key lime slices, it's a showstopper dessert that happens to be a genuinely solid pick for a gluten free table. Make it a day ahead and let the flavors settle — this one only gets better with time in the fridge.

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Ingredients

8 servings

For the crust

1 ½ cups gluten free graham crackers, finely crushed
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3 tbsp granulated sugar
5 tbsp coconut oil, melted

For the filling

4 pasteurized egg yolks
1 can (13.5 oz) full-fat coconut milk
½ cup fresh key lime juice (from about 20 key limes, juice or bottled key lime juice)
1 tbsp key lime zest
⅓ cup granulated sugar
2 tbsp cornstarch

For the topping

1 can (13.5 oz) full-fat coconut cream, refrigerated overnight
2 tbsp powdered sugar

For serving

key lime slices, for garnish (optional)

Instructions

1
Preheat the oven to 350°F (175°C). In a medium bowl, stir together the crushed graham crackers, 3 tbsp granulated sugar, and melted coconut oil until the mixture resembles wet sand and holds together when pressed.
2
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using the flat bottom of a measuring cup to compact it. Bake for 10 minutes, until the crust is set and lightly golden at the edges. Set aside to cool slightly while you prepare the filling.

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