Lactose Free Gluten Free Key Lime Pie

Total time3 hr 40 min

Prep time20 min

Cook time20 min

A buttery-crisp graham cracker crust gives way to a bright, tangy filling made from real Key lime juice and zest, whisked with egg yolks until silky and just barely set with a gentle wobble. That tart-sweet balance is what makes Key lime pie so craveable, and this version bakes up with the same golden crust and creamy-textured center you're after. Once chilled, it slices clean and holds its shape, with a luscious topping swirled on just before serving for that classic diner-pie look. Garnish with a few thin lime slices and you've got a dessert that tastes like it came straight from a Florida Keys kitchen. It's a genuinely solid pick for a lactose free table, no one will guess it was built with anyone's restrictions in mind — it just tastes like great Key lime pie.

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Ingredients

8 servings

For the crust

1 ½ cups gluten free graham cracker crumbs (from about 10 full crackers)
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3 tbsp granulated sugar
6 tbsp unsalted butter, melted

For the filling

4 pasteurized egg yolks
1 can (14 oz) sweetened condensed milk
2 tsp key lime zest (from about 8–10 key limes)
½ cup fresh key lime juice (from about 12–15 key limes)

For the topping

1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
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 gluten free graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly moistened and hold 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 8–10 minutes, until the crust is set and lightly golden at the edges. Transfer to a wire rack and let cool for 10 minutes while you prepare the filling. Leave the oven on.

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