Vegetarian Gluten Free Key Lime Pie

Total time3 hr 40 min

Prep time20 min

Cook time20 min

This bright, tangy pie is built on a buttery graham crust, a filling of egg yolks and sweetened condensed milk zipped up with fresh Key lime zest and juice, and a cloud of whipped cream on top — nothing here comes anywhere near meat, poultry, or fish, so it's an easy yes for a vegetarian table. The filling bakes just until it holds a gentle wobble, then chills into that classic sliceable, custardy texture that Key lime pie is famous for. Fresh lime juice and zest keep the flavor sharp and citrusy against the sweetness of the condensed milk, while the toasted graham crust adds crunch and a little caramelized depth. A quick whipped cream topping, piped or spread on right before serving, finishes it off with a light, billowy contrast to the dense, tart filling. It's a make-ahead dessert that chills beautifully overnight, making it a low-stress, crowd-pleasing option whenever you need a vegetarian-friendly finale.

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Ingredients

8 servings

For the crust

1 ½ cups gluten free graham cracker crumbs (from about 10 full crackers)
Soozy's Grain Free Mini Graham Crackers Partake Classic Grahams Crackers, 6.75 oz
Outside The Breadbox Graham Crackers, 8 Oz
See all
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
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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