Dairy-Free Key Lime Pie (gluten-free too!)
The perfect blend of sweet and tart, this Gluten-Free Dairy-Free Key Lime Pie recipe is the perfect, refreshing dessert for hot summer days … or any day you need some summertime vibes. It’s not easy to find a dairy-free key lime pie recipe that tastes (and sets) like the real, classic key lime pie, but this one does! Special credit to my daughter, who loves key lime pie and helped me develop this recipe.
Why You’ll ❤️ This Gluten-Free Dairy-Free Key Lime Pie
- Tastes, looks and feels like the real thing! You get to enjoy all the creamy, tangy goodness of traditional key lime pie, but without dairy or gluten!
- It’s no-bake!! It isn’t no-cook, but this no-bake key lime pie doesn’t require turning on a hot oven. 🙂
- No finicky sweetened condensed milk substitutes. Unlike many nondairy key lime pie recipes, this one does not use a sweetened condensed coconut milk product, which I have found to be too unreliable – sometimes it works and sometimes it produces a soupy mess.
- It’s summer on a plate. Nothing is as refreshing on a summer day as a piece of delicious key lime pie!
Ingredient Notes, Variations and Substitutions
Graham Cracker Crust
OPTION 1 – HOMEMADE
This recipe uses a homemade graham cracker crust, using 3 simple ingredients.
- Graham cracker crumbs
- Dairy-free graham cracker crumbs. Most brands (including good ‘ol Keebler ) are dairy-free, but always read labels
- Gluten-free graham cracker crumbs. Kinnikinnick Graham Style Crumbs are both gluten-free and dairy-free; you can find in stores (depending on where you live) or on Amazon. You can also use g-f, d-f graham crackers, put them in a baggy and smash them up.
- Melted dairy-free butter
- Sugar
OPTION 2 – READY-MADE CRUST
OR you can use a large, ready-made graham cracker crust instead – preferably a 10-inch crust. Keebler makes a dairy-free one, Mi-Del makes one that is both gluten-free and dairy-free.
Key Lime Filling Ingredients
- Fresh key limes. This recipe calls for fresh key limes, which are different than regular limes and taste better than bottled key lime juice. However, if you can’t find key limes (they’re seasonal and not always easy to find), the Nellie and Joe Key Lime Juice is a great option. Alternatively, you can use regular limes. The pie will still be delicious, but because key limes are more intense and tangier, the flavor will be different.
- Egg yolks. You’ll use ONLY the egg yolks (save the egg whites to make an omelette). The yolks contribute a firmer, richer flavor than whole eggs, and their emulsifying properties help bind everything together, which is even more important with a dairy-free pie.
- Full-fat, unsweetened canned coconut milk. You can use any high-quality brand as long as it’s full fat (not lite), and you’ll use the entire can. Traditional key lime pies use sweetened condensed milk, and many dairy-free key lime pie recipes call for a substitute coconut milk sweetened condensed milk product, but I’m not a fan of them (they’re too inconsistent and unreliable across cans and brands)
- Cornstarch. You’ll need 5 Tbsp of cornstarch or another gluten-free thickener such as arrowroot powder or tapioca flour. Even if you don’t need to make this gluten-free, I don’t recommend using wheat flour.
- Dairy-free butter. I use Earth Balance buttery sticks. Because they’re a little salty, I do NOT add salt to this recipe.
- NOTE: If you’re using an unsalted “butter,” I suggest adding a pinch of salt.
- Granulated sugar.
- Vanilla extract.
Whipped Topping
Top with a dairy-free whipped topping, such as TruWhip or So Delicious Coco Whip. OR you can make your own, homemade dairy-free whipped topping using 3 simple ingredients:
- 3/4 cup of the cold solid part of a refrigerated can of unsweetened, full-fat coconut milk
- 3 Tbsp of powdered sugar
- 1 tsp of vanilla extract
How to Make This Dairy-Free Gluten-Free Key Lime Pie
Note: This post has a printable recipe card at the end.
STEP 1: Prepare the Crust
- Mix and press. This graham cracker crust is easy to make. Just mix the 3 ingredients, then press the mixture into a 10-inch deep dish pie plate.
- Bake briefly or refrigerate. It’s not necessary to bake it, but I like the slightly toasted taste, and it helps the ingredients bind together and produce a crunchier crust. Alternately, you can let it chill in the refrigerator while you make the filling … and then let the filling cool before adding it to the crust. When it’s 100+ degrees in Texas, and I’m craving this pie, I opt for the refrigerator method so I don’t have to turn my oven on!
STEP 2: Zest then Juice the Key Limes
STEP 3: Make the Key Lime Pie Filling
STEP 4: Pour and Refrigerate to Let the Pie “Set”
STEP 5: Top with Pre-Made Whipped Topping (or Make and Use Homemade Dairy-Free Whipped Cream)
Frequently Asked Questions
Can I use a ready-made graham cracker crust for key lime pie?
Yes! You can easily make your own as outlined in this recipe or use one that’s pre-made, like one from Keebler (dairy-free) or Mi-Del (gluten-free and dairy-free).
Can you freeze key lime pie?
Yes! Homemade key lime pie freezes well for up to 2-3 months. If you plan to make and then freeze the whole thing, it’s easier to make it in an aluminum pie tin. Also – I highly recommend waiting to make the whipped topping when you plan to serve it (rather than freezing it). Make sure you wrap it tightly in plastic wrap then aluminum foil then thaw it overnight in the refrigerator.
Can I use bottled key lime juice instead of fresh lime juice?
Yes. If you can’t find key limes (they’re seasonal and not always easy to find) or prefer to skip juicing key limes, the Nellie and Joe Key Lime Juice is a great option.
Can I use regular limes instead of key limes for this pie?
Yes. The pie will still be delicious, but the flavor will be different because key limes are tangy and more intense.
How long should I refrigerate before serving?
At least 4 hours, although overnight is ideal for the flavors to meld and intensify.
Dairy-Free Key Lime Pie (gluten-free)
Equipment
- 1 large pot
- 1 Whisk
- 1 10 inch pie plate (one with a lid is ideal but not necessary)
- 1 stand or electric mixer (if making homemade whipped topping)
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs (dairy-free and/or gluten-free, based on your dietary needs)
- 1/2 cup granulated sugar
- 1/2 cup melted vegan butter (I use Earth Balance buttery sticks)
Dairy-Free Key Lime Pie Filling
- 2/3 cup fresh squeezed key lime juice (will take approx. 18-20 key limes) (or bottled key lime juice if can't find key limes)
- 2 tsp fresh lemon zest (plus 1 tsp if desired, for garnishing)
- 1 1/4 cup granulated sugar
- 5 Tbsp cornstarch (or arrowroot powder or tapioca flour)
- 4 egg yolks
- 1 can canned coconut milk at room temperature (full fat, not lite)
- 3 Tbsp dairy-free/vegan butter (if you don’t have a dairy allergy, you can use real butter)
- 1 tsp vanilla extract
Dairy-Free Whipped Topping
- 3/4 cup refrigerated, COLD solid part of canned coconut milk (full fat, not lite – you'll use only the top, solid part)
- 3 Tbsp powdered sugar
- 1 tsp vanilla extract
Garnish/Decorations
- 1 tsp key lime zest
- key lime slices
Instructions
Make the Graham Cracker Crust
- Add all 3 ingredients – graham cracker crumbs, melted dairy-free butter and sugar – into a small bowl and mix well
- Press the mixture into a 10 inch pie plate
- Bake at 350 degress F for 7-8 minutes (optional) or put it in the refrigerator
Make the Pie Filling
- Separate the egg yolks from the egg whites (suggestion: save the egg whites to make yourself an omelette or you can freeze them to use later)
- Wash your key limes, dry with a paper towel and zest the green part of the rind using a microblade zester. Zest enough for 2 tsp of key lime zest for the filling and another 1 tsp of zest for decorating/garnishing if you'd like.
- Cut the key limes in half and juice them into a liquid measuring cup or bowl until you have 2/3 cups
- In a large pot, without the heat on yet, add your sugar and cornstarch and mix well.
- Turn your burner onto medium heat. Add the 4 egg yolks, can of room temperature coconut milk and 2 tsp of zest to your saucepan on the stove. Whisk constantly over medium to medium-high heat until you bring it to a boil.
- After it comes to a boil, whisk constantly for another 30-60 seconds (usually takes 45 seconds for me) until it thickens.
- Remove from the heat and then add the vegan butter and vanilla extract and stir or whisk lightly unitl the butter is melted and everything is blended well.
- Let it cool for 5 minutes, then stir again and pour it into your crust.
- Place in the refrigerator with a pie pan lid or covered tightly in plastic wrap for 4 hours (or more … overnight if possible to let the flavors intensify)
- When ready, add whipped topping and any garnishments, such as lime zest or lime slices.
Make the Whipped Topping (unless using pre-made)
- While you're making the filling, place your mixing bowl in the refrigerator and beaters in the freezer. COLD is important.
- Open your already chilled can of full fat coconut milk and scoop out at least 3/4 cup of the cold, solid part, trying not to get any of the liquid. If the can has 1 cup of this, use it. If it has less (sometimes happens) you'll have to open up a second can, unfortunately.
- Place everything in your cold mixing bowl and beat on high until whipped and fluffy. Use it to top your cold pie (once it's ready to serve or eat). You can store the topping in the refrigerator if your pie isn't ready yet.
