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4.67 from 9 votes

Authentic Key Lime Pie Recipe with Gluten Free Option

Authentic Key Lime Pie Recipe with a gluten free option, using both key limes and limes and a stabilized whipped cream.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts


Graham Cracker Crust

  • 1 1/4 cups graham crackers
  • 6 tablespoons melted butter

Gluten Free Crust

  • 2 cups almond flour
  • 2 tablespoons butter
  • 1 tablespoon sugar optional

Key lime pie filling

  • 3 large limes
  • 8 key limes see notes
  • 2 teaspoons lime zest
  • 1 can 14 ounces sweetened condensed milk
  • 4 large egg yolks room temperature

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 1 tablespoon confectioner's sugar
  • 1 tablespoon cream cheese softened room temperature
  • dash vanilla


Graham Cracker Crust

  • Put graham crackers into a food processor until you have crumbs.
  • Melt butter in microwave for 30 seconds in glass dish.
  • Mix together, press into a pie or tart pan. If using a tart pan, first layer the bottom with oil or butter or a cooking spray and use a sheet of parchment paper. Butter the paper (or spray) before adding crumbs.
  • Bake for 10 minutes at 350 degrees.

Almond Crust

  • Combine almond flour with butter, and using same instructions for graham crackers, press iinto pie pan. Bake for 15 minutes at 350 degrees F.


  • Wash limes. Rinse. Zest to get 1 tablespoon of lime zest.
  • Juice limes to get 1/2 cup lime juice plus 2 tablespoons.
  • Beat egg yolks with mixer until golden and creamy.
  • Add in lime juice, sweetened condensed milk and lime zest.
  • Mix until well incorporated.
  • Pour into prepared pans.
  • This recipe will make one large pie or tart (9 inches) or 4-6 smaller tarts depending on size of your tart pan.
  • Bake at 350 degrees F for 10-15 minutes. Center should not jiggle.
  • Cool completely. Refrigerate overnight.
  • Apply Whipped topping before serving. If you stabilize whipped cream, you can apply whipped cream and put back into refrigerator for several hours to two days.

Whipped Cream

  • Mix cream, cream cheese, confectioner's sugar, vanilla together for five minutes until stiff.


Lime Juice: You will want 1/2 cup plus two tablespoons. Key limes give very little juice, so you'll need 25 or more. I mixed key limes with Persian limes, which are much juicier.
Almond Crust: Some recipes call for adding an egg. I did not do that for this type of pie.