Gluten Free Key Lime Pie

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.

5 from 28 votes

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Prep Time 10

Cook Time 30

Total Time 3 40

Serving servings

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.

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

Course Dessert

Cuisine American

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