Gluten Free AND Dairy Free Key Lime Pie

Gluten Free AND Dairy Free Key Lime Pie

Key Lime pie is a perennial favorite in my house. Trouble is, restaurant varieties always contain gluten in the crust and dairy in the pie — a double no-go for us. On the other hand, this homemade gluten free dairy free Key Lime Pie is so amazingly delicious that I don’t even complain about having to make it at home rather than ordering out.

gluten free dairy free key lime pie on wire rack


Fresh, light, and oh-so tangy, it’s truly one of my favorite desserts of all time.

gluten free key lime pie in blender

This iconic pie boasts 3 fancy layers: gluten free graham cracker crust; sweet-tart creamy key lime filling; light and airy meringue top. But there’s actually nothing complicated about making this yummy pie.

gluten free key lime pie slice sized

Just bake the gluten free graham cracker crust, pour the filling ingredients into a blender or mixer, bake, and top with meringue (so easy to make – I promise!), and bake again. If you allow enough time for every step, it’ll be a stress-free baking experience because this pie is seriously simple to pull together.

gluten free key lime pie before baking

Gluten free Key Lime Pie filling poured into baked gluten free crust before baking again.


And with these ingredients, it’s also surprisingly … dare I say … healthy? Don’t tell your family until after they rave about it, but especially if you use the tofu ingredient option, there’s nothing to keep you from having a second piece!

gluten free graham cracker pie crust baked

Want to make this heavenly treat even easier? Set aside extra graham crackers or gingersnaps whenever you make them; freeze at least a cup or two in a bag so that you can whip up a graham cracker crust quickly whenever you need one … like I did today!

key lime pie gluten free dairy free

Enjoy this cool pie on these hot summer days!


Gluten Free and Dairy Free Key Lime Pie

gluten free key lime pie
  • Author:
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: serves 6-8


Gluten Free Graham Cracker Crust

Key Lime Pie Filling

  • 2 Tablespoons gfJules™ All Purpose Flour
  • 3 large eggs
  • 1 1/4 cups milk, dairy or nondairy
  • 3/4 cup granulated cane sugar
  • 1/2 cup firm tofu or cream cheese, dairy or nondairy
  • 1/2 cup key lime juice (I won’t tell anyone if you use regular lime juice instead)
  • 2 tablespoons fresh lime zest (don’t skimp on this ingredient!)
  • 1 teaspoon pure vanilla extract


  • 3 large egg whites
  • 1/2 teaspoon lime juice
  • 6 tablespoons granulated cane sugar


* Bake out my gfJules™ Graham Cracker/Gingersnap Mix or use this great homemade recipe for plenty of delicious graham crackers to make this crust and have lots left over for munching!

Crust Directions:

Preheat oven to 350°F.

Chop the graham crackers and almonds, if using, in a food processor until fine. Once uniformly crushed, measure out to be sure you have 1 2/3 cups of crumbs-repeat if you need more crumbs.

Pour the sugar into the food processor with the crumbs and pulse until integrated. Add in the melted butter, pulsing until the crumbs begin to stick together (alternatively, stir together in a bowl with a fork). If you find you need slightly more butter to get the crumbs to hold together, melt an additional tablespoon and add it in the same way.

Pour the crumb-butter mixture into a pie pan and press with your fingers to create an even thickness along the bottom and sides of the pan. Bake in preheated oven for 10 minutes-do not allow the edges to burn, though. Remove and set aside until the pie filling is prepared.

Filling Directions:

Combine all ingredients in a large food processor or mixing bowl and process or beat until smooth; sift gfJules Flour when adding to reduce lumps.

Pour into cooked crust and bake for 40-50 minutes, depending on the size of your pie pan and therefore, the depth of your pie. If the crust edges are browning too much, cover with a pie crust saver or aluminum foil.

Remove from oven once the center of the pie is no longer jiggly, and prepare meringue according to directions, or set baked pie aside to cool for two hours and serve plain, with whipped topping or fresh berries.

Meringue Directions:

Separate the egg yolks and egg whites, throwing away the yolks and breaking the whites into a clean metal bowl (be sure there is no yolk at all in the bowl with the egg whites).

Beat the egg whites in a clean metal bowl with clean whisk attachments to your mixer until the whites are foamy. Add the lime juice and continue beating on high until peaks begin to form. Add the sugar in gradually while beating, and whip until the mixture is stiff.

When the pie is done baking, remove from the oven and swirl the meringue over the top of the pie, spreading to touch the outer edges of the pie pan, covering the entire pie.

Return to the oven and bake until the meringue tips are light brown, approximately 10-15 minutes.

Remove from the oven to a cooling rack and cool in the refrigerator for 2 hours before slicing.

Serves: 6-8

I hope you love this recipe as much as we do!

Pin it for later!

This remarkably easy (yes, EASY!) gluten free, dairy free Key Lime Pie is so delicious, tart and sweet, and impressive to serve.

Gluten Free Dairy Free Key Lime Pie - the stuff dreams are made of! Homemade Gluten Free Graham Cracker Crust, luscious Key Lime filling and cool meringue on top. Pie Perfection! |gfJules

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28 thoughts on “Gluten Free AND Dairy Free Key Lime Pie

    • I love the crust too, Kortney! It didn’t used to be that way back in the early days of living GF – so glad I’ve perfected crusts now. Bring on the pies!!!

  1. Can you use a gluten free pastry crust instead of the graham cracker? Also, could you use three egg yolks instead of three whole eggs in the filling mix?

  2. Thanks for the advice, I am planning on getting one soon. Do you think maybe I should add a bit more tofu next time? (in a food processor)

  3. I’m guessing the problem was with the tofu and the mixing step. If the tofu broke apart and floated, then it wasn’t fully creamed into the rest of the filling — this is where a food processor can be really helpful! When you poured the filling into the crust, there should have been no chunks or separate pieces of tofu at all.
    With regard to the meringue, it is essential that it be whipped in a clean metal bowl with no yolks and whipped to very stiff peaks – it will look the same going into the oven as coming out, just browner after the baking step.

    I hope it at least tasted good and you could eat it in a bowl! Eating my experiments is part of the reward for the effort for me!

  4. I made this recipie last night and it just did not turn out like the picture for me. The picture looks flaky and mine is very runny. The firm tofu just broke into clumps that floated in the liquid filling. My topping was runny too. I could not find the same brand of tofu but I did get a good brand in the firm style. What did I do wrong? Why did the filling not get flaky? I followed the recipie exactly other than the tofu brand…