This gluten-free key lime pie has a buttery graham cracker crust and a creamy, tart filling made with fresh key lime juice, egg yolks, condensed milk, and Greek yogurt. The yogurt swap keeps it light and silky - it's the easiest version I've made, and the one my family asks for all summer.
A Quick Look At The Recipe
- ✅ Recipe Name: Gluten-Free Key Lime Pie with Greek Yogurt
- 🕒 Ready In: 5 minutes prep + 30 minutes bake (plus 3 hours to chill)
- 👪 Serves: 12 slices
- 🍽 Calories: ~218 per slice
- 💪 Protein: 6g per slice
- 🥣 Main Ingredients: Gluten-free graham crackers, cream cheese, Greek yogurt, sweetened condensed milk, egg yolks, key lime juice
- 📖 Dietary Info: Gluten-free, vegetarian, nut-free
- ⭐ Why You'll Love It: Made with half the condensed milk and Greek yogurt for a lighter, silkier filling. You get a buttery graham cracker crust, creamy center, and real key lime tang - and no one can tell it's the healthier version.
SUMMARIZE & SAVE THIS CONTENT ON
Key lime pie has always been one of my favorite desserts, but most versions leave me feeling weighed down. I wanted a gluten-free key lime pie that still tasted like the real thing - buttery crust, creamy filling, bright lime - just a little lighter. After testing this recipe more times than I can count, the Greek yogurt swap was the one that finally nailed it.
I use half the sweetened condensed milk most recipes call for and add Greek yogurt in its place. The yogurt's slight tang actually makes the lime flavor pop, and the filling comes out silkier rather than heavier. I've made this pie for birthdays, barbecues, and Easter brunch, and no one has ever guessed it's the lighter, gluten-free version.
Taking classic desserts and making them gluten-free and a little healthier - without anyone noticing - is what I do best. If you love this one, try my gluten-free strawberry shortcake, gluten-free tiramisu, and gluten-free chocolate cupcakes next. Same idea: real desserts, lightened up, no compromise on taste.
Jump to:
- A Quick Look At The Recipe
- Why You'll Love this Recipe
- What Makes This Key Lime Pie Healthier?
- Ingredients You'll Need
- Ingredient Substitutions & Variations
- What Are Key Limes?
- How to Make Gluten-Free Key Lime Pie (Step-by-Step)
- Video Tutorial (Step-by-Step)
- My Tips for the Best Gluten-Free Key Lime Pie
- What to Serve with Key Lime Pie
- How to Store & Freeze
- Frequently Asked Questions
- More Gluten-Free Dessert Recipes You'll Love
- 📖 Recipe
- 💬 Comments
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Made this recipe for Easter, it was a HIT 😋 10/10 most delicious key lime pie ever and super easy to make! Highly recommend you won't be disappointed, new family favorite and staple!!!
- Jamie
Why You'll Love this Recipe
- Lighter than the classic - half the condensed milk, plus Greek yogurt for a silkier filling.
- Brighter lime flavor - the yogurt's tang sharpens the citrus instead of masking it.
- Buttery graham cracker crust - crisp, never soggy, gluten-free or regular.
- Sets up perfectly every time - no cracks, no runny center.
- Better the next day - make it ahead for parties, holidays, or Sunday dinner.
- No one can tell it's gluten-free or lightened up - hundreds of readers have made this and shared it with me on instagram.
What Makes This Key Lime Pie Healthier?
Most key lime pie recipes call for two 14-ounce cans of sweetened condensed milk. That's a lot of sugar for one pie. In this recipe, I use one can and replace the second with plain 0% Greek yogurt.
The yogurt does two things. It roughly cuts the added sugar and saturated fat in half and adds a subtle tang that makes the lime flavor taste brighter. The filling still sets up creamy and silky - it just feels lighter on your fork.
Each slice has about 218 calories, 6g of protein, and 22g of sugar. That's noticeably less than a traditional key lime pie, which typically runs 400+ calories and 40+ grams of sugar per slice. You get the same creamy, tart, satisfying dessert - just without the sugar crash.
Ingredients You'll Need
For the Gluten-Free Graham Cracker Crust
- Gluten-free graham crackers - the base of the crust. I like Annie's Organic Honey Graham Crackers, but any brand works. You'll need about 12-14 full crackers (2 cups of crumbs) - the same crust base I use in my gluten-free pumpkin cheesecake and dark chocolate raspberry tart.
- Coconut sugar or granulated sugar - just enough to sweeten the crust and help it hold together. Light brown sugar works too.
- Unsalted butter - melted, it binds the crumbs and gives the crust that buttery, crisp snap. Vegan butter or coconut oil both work as swaps.
For the Key Lime Filling
- Cream cheese - 4 ounces, softened. You can use light or full-fat. It's the secret to a silky, stable filling that slices cleanly.
- Egg yolks - 3 yolks help the filling set up firm without turning rubbery.
- Sweetened condensed milk - just one 14-ounce can. Most recipes use two. Cutting it in half is the single biggest reason this pie tastes lighter.
- Plain 0% Greek yogurt - My replacement for the second can of condensed milk. I've tested 0%, 2%, and 5% - all work. It adds a subtle tang, keeps the filling creamy, and bumps up the protein a little. I use Fage - the same one I reach for in my mini protein cheesecakes.
- Fresh key lime juice - about 5-7 limes for ⅔ cup. Key limes are smaller and more tart than regular limes, which is what gives this pie its signature punch. Regular limes work in a pinch.
- Lime zest - from about 2 limes. Zest contains essential oils, from which most of the lime flavor comes. Don't skip it.
Scroll to recipe card for quantities!
Ingredient Substitutions & Variations
- Gingersnap crust - gluten-free gingersnaps work for a warmer, spicier flavor.
- Key lime juice - regular limes work, but are less tart. Nellie & Joe's Key Lime Juice is my bottled backup.
- Make it dairy-free - sweetened condensed coconut milk works, but add 2 tablespoon cornstarch to help it set.
- Mini pies - use a muffin tin with liners (6 min for the crust, 12-14 min for the filling).
- Key lime bars - press into a 9×13 pan (10 min crust, 20-25 min filling).
What Are Key Limes?
Key limes are smaller and more yellow than the regular Persian limes you'll find at the grocery store. They have a more tart, floral, almost tropical flavor - which is what gives classic key lime pie its signature punch.
You'll need about 5-7 key limes to get the ⅔ cup of juice this recipe calls for. If you can't find fresh key limes, Nellie & Joe's Key Lime Juice is a great bottled backup - it's what I use when they're out of season. Regular limes work in a pinch, but the flavor will be slightly less complex.
How to Make Gluten-Free Key Lime Pie (Step-by-Step)
Here's a quick look at how this pie comes together. The full recipe with measurements is in the recipe card below.
- Step 1: Make the Crust. Mix gluten-free graham cracker crumbs with melted butter and coconut sugar until the mixture resembles wet sand.
- Step 2: Press into the pie dish. Press firmly into a 9-inch pie dish using the flat bottom of a measuring cup.
- Step 3: Pre-bake the crust. Pre-bake at 350°F for 10 minutes, then let it cool.
- Step 4: Whip the cream cheese. Beat the softened cream cheese until completely smooth - this is what gives the filling its silky texture.
- Step 5: Mix the filling. Add the egg yolks, condensed milk, Greek yogurt, key lime juice, and zest. Mix on low until smooth.
- Step 6: Pour into crust. Pour the filling into the cooled crust.
- Step 7: Bake. Now, bake for 26-30 minutes, until the edges are set, but the center still jiggles slightly.
- Step 8: Cool & chill. Cool at room temp for 30 minutes, then chill in the fridge for at least 3 hours - overnight is even better.
Video Tutorial (Step-by-Step)
My Tips for the Best Gluten-Free Key Lime Pie
- Pull the pie out when it still jiggles in the center. It should look set at the edges but wobble slightly in the middle - it'll firm up as it cools. Overbaked filling turns spongy and loses that silky texture.
- Let the crust cool for 20 minutes before adding the filling. A hot crust flash-cooks the egg yolks and turns the bottom of the filling grainy. Cool crust = smooth, even set.
- Use room-temperature cream cheese. Cold cream cheese won't blend smoothly and leaves little white lumps in your filling. Pull it out 30 minutes before you start.
- Zest the limes before you juice them. It sounds obvious, but zesting a juiced lime is nearly impossible. Zest first, juice second, every time.
- Chill overnight if you can. Three hours is the minimum, but an overnight chill is what gives you those clean, bakery-style slices. The filling sets firmer, and the flavors deepen.
What to Serve with Key Lime Pie
Key lime pie is rich and tangy, so the best pairings are light, a little salty, or a bit of contrast. Here's what I serve it with most often.
- Fresh whipped cream - a dollop softens the tartness and makes every bite creamier.
- Fresh berries - raspberries and blueberries cut through the richness and add color.
- Toasted coconut flakes - sprinkle on top for a tropical, slightly salty crunch.
- A scoop of vanilla ice cream - turns a slice into a full summer dessert, especially my high-protein ice cream recipe.
How to Store & Freeze
- To store: Cover the pie tightly with plastic wrap or foil and refrigerate for up to 4 days. The crust stays crisp for the first 2 days and softens slightly after that - still delicious, just a little less snappy.
- To freeze: Freeze the pie before adding any whipped cream or toppings. Wrap tightly in plastic wrap, then in foil, and freeze for up to 1 month. Thaw overnight in the fridge before serving. Individual slices freeze well, too - wrap each one the same way.
- Quick tip: Don't leave the pie at room temperature for more than 2 hours. The filling has eggs and dairy, so it needs to go back in the fridge after serving.
Frequently Asked Questions
The filling is naturally gluten-free - it's just eggs, sweetened condensed milk, lime juice, and (in my version) Greek yogurt and cream cheese. The crust is where gluten hides. Traditional graham crackers contain wheat, so you'll need to use gluten-free graham crackers or a gluten-free crust, such as an almond-flour base (like the base I use in my healthy blueberry crumble bars). Always check labels on store-bought pies and fillings, since some brands add gluten-containing thickeners.
Yes. Regular limes (also called Persian limes) work as a 1:1 swap - the flavor will be slightly less tart and floral, but still great. If fresh key limes aren't at your grocery store, bottled Nellie & Joe's Key Lime Juice is the next best thing.
I haven't fully tested a dairy-free version of this exact recipe, but here's what should work: swap the cream cheese for a thick dairy-free cream cheese, the Greek yogurt for unsweetened coconut yogurt, and the sweetened condensed milk for sweetened condensed coconut milk. Add 2 tablespoons of cornstarch to help the filling set - dairy-free versions tend to come out softer.
Almost always one of two things: the pie was underbaked, or it didn't chill long enough. The filling should look set around the edges but still jiggle slightly in the center when you pull it from the oven - it firms up as it cools and chills. A minimum of 3 hours in the fridge is non-negotiable, and overnight is better.
Yes, and it's actually better the next day. Make the pie up to 2 days in advance, cover it tightly with plastic wrap, and store it in the fridge. The flavors deepen overnight, and the filling sets to that clean, bakery-style slice. Add whipped cream and lime slices right before serving.
More Gluten-Free Dessert Recipes You'll Love
If you loved this gluten-free key lime pie, here are a few more dessert recipes to try next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Gluten Free Key Lime Pie
Ingredients
The Gluten-Free Crust:
- 2 cups gluten-free graham cracker crumbs, about 12-14 full crackers
- ¼ cup coconut sugar or granulated sugar
- 6 tablespoon unsalted butter, melted
The Filling:
- 4 oz cream cheese, softened
- 3 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- ¾ cup plain 0% Greek yogurt, 2% and 5% also work
- ⅔ cup fresh key lime juice, about 5-7 key limes
- 1 tablespoon lime zest, about 3 key limes
Instructions
Make the crust
- Preheat the oven to 350°F.
- Crush the graham crackers in a food processor until they become fine crumbs. You can also seal them in a zip-top bag and crush with a rolling pin.
- Mix the crust by combining the crumbs, sugar, and melted butter in a bowl until it looks like wet sand.
- Press into the pie dish firmly along the bottom and up the sides of a 9-inch pie dish. Use the flat bottom of a measuring cup for an even ¼-inch layer.
- Bake the crust for 10 minutes, then let it cool for at least 20 minutes before filling.
Make the filling
- Whip the cream cheese in a large bowl with a hand mixer until completely smooth.
- Add the rest - egg yolks, condensed milk, Greek yogurt, lime juice, and lime zest. Mix on low for 30-60 seconds until smooth.
- Pour into the crust and smooth the top with a spatula.
- Bake the pie for 26-30 minutes. The edges should look set and the center should still jiggle slightly when you pull it out.
Cool and chill
- Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours (overnight is best).
- Top and serve with whipped cream, lime slices, and a little extra zest.
Priscilla says
LOVE! The taste and texture is everything. It’s refreshing and the lime isn’t overpowering or too tart, every bite is perfect and consistent. We’ve all been getting slice after slice this weekend! Will be a repeat recipe!
The recipe is easy to ready and follow. The ingredients are simple and great, love that it’s a Greek yogurt recipe too. All in all, LOVE LOVE LOVE!
Jamie says
Made this recipe for Easter, it was a HIT 😋 10/10 most delicious Key Lime Pie ever and super easy to make! Highly recommend you won’t be dissapointed, new family favorite and staple!!!
Tati Chermayeff says
Thank you so much for this review, Jamie!! I am so happy to hear this 🙂 one of my absolute favorites too!
Anna says
Is there anything I can sub for cream cheese? I have all the other ingredients and this recipe is just what I’ve been looking for!
Tati Chermayeff says
Hi Anna! I have not tested this recipe without cream cheese - it is important for the texture of the key lime pie. You can try Mascarpone, vegan cream cheese, or thick strained yogurt. Let me know if you try and how it turns out.
Andrea says
This was the best key lime pie I have every eaten. It was light, sweet, and so so so good!
Ashley says
Best key lime pie ever!!
Molly says
This was so good! I loved this recipe. It is creamy and tart but still sweet enough like a real (not healthy) pie. Love it
Beth says
The best gluten free version of a key lime pie I have ever eaten! Wow
Christine says
The crust is to die for. This was a fantastic recipe and I will be making again all summer long. It was easy and set very nicely. I like the yogurt in it and the reduced condensed milk. Better than most recipes.
Jessie says
10/10 key lime pie!! I just loved the crust and also the fact that it has Greek yogurt in it. How fun and creative. This was perfect for brunch party and I will make it again.