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gluten free key lime pie

Gluten Free Key Lime Pie

The best gluten-free key lime pie with a homemade buttery graham cracker crust and creamy tart and sweet filling made from limes, Greek yogurt, and low-fat cream cheese. The perfect healthy summer treat!
5 from 28 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Serving 12 servings

Ingredients
 

The Crust:

  • 2 cups graham cracker crumbs, gluten-free or regular (about 12 - 14 full crackers)
  • ¼ cup sugar, coconut or granulated
  • 6 Tbsp unsalted butter, melted

The Filling:

  • 4 oz cream cheese, softened at room temperature
  • 3 egg yolks
  • 14 ounce can sweetened condensed milk
  • ¾ cup plain 0% Greek yogurt, I used Chobani
  • cup freshly squeezed lime juice, around 5 - 7 limes
  • 1 tbsp lime zest, about 2 limes

Instructions

Make the Crust:

  • Preheat oven to 350°F. Add graham crackers to a plastic bag and pound with a rolling pin until they are crumbs. You can also use a food processor and pulse until they are crumbs.
  • In a large mixing bowl, combine the graham cracker crumbs, salt, coconut sugar, and melted butter. Add mixture to a 9-inch pie dish and firmly press it down into an even layer across the bottom and sides of the dish. The crust should be at least ¼-inch thick. Tip: use the flat bottom of a measuring cup or glass to press crust.
  • Bake for 10 minutes, remove from oven and then let cool for 20 - 30 minutes.

Make the Pie:

  • While the crust cools, add cream cheese to a large mixing bowl and beat with a handheld electric mixer until smooth.
  • Add egg yolks, condensed milk, Greek yogurt, lime juice, and lime zest. On the lowest setting, mix again until smooth for 30 - 60 seconds.
  • Pour the mixture into the graham cracker crust and use a spatula to make the top smooth. Bake for 26 - 30 minutes, until the filling has a few bubbles and is just set - it should jiggle but should not be “wet.” 
  • Remove from oven, let the pie cool at room temperature for 30 minutes, then place it into the refrigerator to chill for at least 3 hours or overnight, if possible.
  • Top the cooled pie with whipped cream, lime slices, and a little zest. Enjoy!

Notes

Graham Crackers: Can use gluten-free or regular (if you are not gluten-free).
Cream Cheese: I used regular cream cheese, but reduced-fat should work too.
Greek Yogurt: I used plain 0% Chobani Greek yogurt, but 2% or 5% should work too.
Storing: Store leftovers by covering the original baking dish with aluminum foil or plastic wrap. Store in the refrigerator for up to 3 – 4 days.
Freezing: Freeze the entire key lime pie or individual slices. Just wrap in plastic wrap (must be airtight) and freeze for up to 1 month.

Nutrition

Calories: 295kcal | Carbohydrates: 36g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 173mg | Potassium: 206mg | Fiber: 1g | Sugar: 27g | Vitamin A: 466IU | Vitamin C: 5mg | Calcium: 142mg | Iron: 1mg
Course Dessert
Cuisine American
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!