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!
⅔cupfreshly squeezed lime juice, around 5 - 7 limes
1tbsplime 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.