This bright and zesty Gluten Free Key Lime Pie is every bit as creamy and delicious as the classic, but made without gluten, dairy, or refined sugar. The golden, caramelized gluten free almond flour crust pairs perfectly with a silky, citrus-infused dairy free coconut cream filling, all ready in under 1 hour!
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I designed this recipe as a special birthday surprise for my mom (it's her all time favorite dessert) while on a mission to craft a healthier crust that rivals a traditional graham cracker pie crust. When I served this pie and my at her birthday to a crowd of classic dessert lovers, I knew this was the recipe. Now, we make this gluten free lime pie for special occasions because it’s truly that delicious!
I take pride in creating dessert crusts so delicious you’d never guess they’re refined sugar-free. If you love this recipe, you have to try my gluten-free, cookie-style crust in this Refined Sugar-Free Ice Cream Cake too!
A Quick Look At The Recipe
- Total Time: 50 minutes (includes bake time)
- Minimal Ingredients: Uses only 10 whole ingredients
- Recipe Difficulty: Easy (beginner friendly dessert recipe)
- Cooking Method: Bake
- Serves: 10-14
- Calories: 449 calories per slice
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What makes this gluten-free, dairy-free, refined sugar-free key lime pie special? It proves healthy can still be indulgent. With a caramelized almond crust and silky cashew-coconut filling that’s tangy, creamy, and irresistible, all ready in under an hour with simple ingredients.
It's so good I always have people asking for the recipe! Other refined sugar-free desserts, like my Healthy White Chocolate Coconut Balls, Pumpkin Chickpea Blondies, and Date Candy Bars are also big hits!
I’m OBSESSED with this recipe! The crust tastes better than graham cracker crust (which I love) & the filling is like a creamy lime coconut pudding. All refined sugar free, gf, & df!!!
- cara
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Why You'll Love This Recipe
- Classic Flavor: Bursting with fresh lime flavor, just like a traditional key lime pie.
- Quick & Easy: Simple & straightforward steps, no crazy equipment needed, done in under 1 hour.
- Gluten-Free, Dairy-Free & Refined Sugar-Free: Perfect for anyone with dietary restrictions, or health conscious.
- Silky Pie Filling: Creamy, luscious texture that melts in your mouth.
- Nutty, Caramelized Crust: Almond flour, coconut sugar, almond butter crust adds a graham cracker-like flavorful base.
- Perfect for Special Occasions: A dessert that’s as beautiful as it is delicious.
Ingredients
This recipe uses simple and whole ingredients that are gluten free, dairy free, and refined sugar free.
- Use full-fat canned coconut milk, light or carton versions can make the filling watery, and we want creamiest dairy-free custard filling. After testing many coconut milk brands the Native Forest Organic Full-Fat Coconut Milk is my favorite when it comes to texture and flavor.
- Soak raw cashews in hot water for at least 15 minutes This creates an ultra-smooth filling that mimics traditional dairy cream. If you only have roasted cashews, the flavor will be nuttier and slightly less silky, but still works!
- While true key limes have a unique aromatic flavor, they can be hard to find and require juicing many small limes. This recipe uses fresh regular limes, which are larger, easier to juice, and still deliver that bright, tangy punch. For the best outcome, use fresh juice instead of bottled juice.
Substitutions & Variations
- Lower-Sugar or Sugar-Free Options: Swap coconut sugar and maple syrup for erythritol, monk fruit, or liquid stevia to make the pie lower in sugar while keeping it creamy and sweet.
- Nut-Free & Allergy-Friendly Crusts: Replace the almond flour & almond butter crust with oat flour, 1:1 gluten free flour, sunflower seed butter, or a seed-based crust for a nut-free version.
- Vegan & Egg-Free Filling: Swap eggs for silken tofu or a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoon water per egg) to make the filling fully vegan.
- Citrus Variations & Flavor Twists: Try blood orange, lemon, or lime/lemon blend for a fun citrus twist. Add a teaspoon of vanilla extract or a pinch of salt to enhance depth of flavor.
How to Make Gluten Free Key Lime Pie
- Step 1: Start by preheating your oven to 350°F. In a mixing bowl, combine the almond flour, almond butter, coconut sugar, eggs, cinnamon, and salt.
- Step 2: Stir until the mixture forms a sticky dough. Then form the dough into a large ball shape with your hands
- Step 3: Press the dough evenly into a pie pan, ensuring it covers the bottom and sides. Bake for 10 minutes, then set aside to cool. While the crust cools, prepare the filling.
- Step 4: Soak the cashews in hot water for 15 minutes then drain the water. In a food processor or blender, blend the cashews, fresh lime juice & zest, coconut milk, egg yolks, and maple syrup until fully combined and smooth.
- Step 5: Pour the filling into the crust. Bake the pie for 25-30 minutes, or until the center is just set. The edges should look firm, but the center can jiggle slightly. It will firm up as it cools.
- Step 6: Let the pie cool completely. Before you serve the pie, top it with whipped coconut cream, garnish with extra lime zest & enjoy!
Expert Tips
Make sure to pre-bake the crust: Always pre-bake the almond flour crust to prevent sogginess and create a caramelized, nutty base that balances the tart filling.
Soak cashews properly: For the smoothest texture, do a 15-minute hot water soak. Well-soaked cashews blend into a silky, cream-like base.
Check doneness using the jiggle test: The edges should be set while the center still jiggles slightly. Over baking causes cracks, while under baking leaves the filling too soft. The pie will firm up during cooling and chilling.
If you use a sugar free alternative: When using sugar-free sweeteners like monk fruit or erythritol, instead of maple syrup, add a tablespoon or two extra coconut milk. Dry sweeteners absorb differently and can make the filling firmer.
Make it ahead: Bake a day ahead and store covered in the fridge. For longer storage, freeze slices individually and thaw in the fridge before serving.
Add a topping: Garnish with coconut whipped cream, more lime zest, or toasted coconut flakes for an extra finishing touch!
Storage
Store your gluten-free key lime pie in the refrigerator for up to 4–5 days in an airtight storage container. For longer storage, freeze slices or the whole pie, wrapped tightly to prevent freezer burn. Thaw in the fridge for a few hours or overnight, and for firmer slices, chill in the freezer 30–60 minutes before serving while keeping the filling creamy and tangy.
Frequently Asked Questions
Fresh lime juice is highly recommended for the best flavor. Bottled lime juice can taste artificial and won’t give the same zesty kick.
Yes, this recipe actually calls for regular limes! They're much easier to find in store. If you prefer key lime simply swap out the regular limes.
The edges should be firm, and the center should jiggle slightly when shaken. It will set fully as it cools.
Use a microplane or fine grater to zest the limes. Be sure to only remove the green outer layer, avoiding the bitter white part underneath the green skin.
Make this recipe and you’ll see why this gluten-free, dairy-free, refined sugar-free key lime pie with a creamy cashew-coconut filling and nutty almond crust is truly the best dessert special occasions!
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Thank You!
- Emmy
📖 Recipe
Gluten Free Key Lime Pie
Ingredients
Crust
- 2 Cups Almond Flour
- 1 Cup Almond Butter
- 1 Cup Coconut Sugar
- 2 Eggs
- 2 Tablespoons Cinnamon
- 1 Teaspoon Salt
Pie Filling
- 6 Limes juice & zest
- 1 Can Full-Fat Coconut Milk unsweetened
- 1 Cup Raw Cashews soaked & drained
- 3 Egg Yolks
- 1 ½ Cups Maple Syrup
Toppings
- Coconut Whipped Cream
Instructions
- Start by preheating your oven to 350°F. In a mixing bowl, combine the almond flour, almond butter, coconut sugar, eggs, cinnamon, and salt. Stir until the mixture forms a sticky dough. Press the dough evenly into a pie pan, ensuring it covers the bottom and sides. Bake for 10 minutes, then set aside to cool.
- While the crust cools, prepare the filling. Soak the cashews in hot water for 15 minutes, then drain the water. In a food processor or blender—blend the cashews, fresh lime juice & zest, coconut milk, egg yolks, and maple syrup until fully combined and smooth.
- Pour the filling into the crust. Bake the pie for another 25-30 minutes, or until the center is just set. The edges should look firm, but the center can jiggle slightly—it will firm up as it cools.
- Let the pie cool completely. Before serving, top the pie with whipped coconut cream and garnish with extra lime zest for a pop of color! Enjoy!
Notes
- Fresh lime juice is essential, don’t use bottled lime juice. Fresh juice gives the bright, tangy flavor needed.
- Don’t skip the lime zest! including the lime zest really boosts flavor beyond just juice.
- Cashews must be well-blended for a silky smooth filling, any grit will affect texture of the pie filling. You can pre-soak or boil the cashews to make them softer before blending if you desire.
Nutrition
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Cara says
I’m actually OBSESSED with this recipe! The crust tastes better than graham cracker crust (which I love) & the filling is like a creamy lime coconut pudding. All refined sugar free, gf, & df!!!
Sandy says
Made this for my daughter & oh my gosh!!! Unbelievable. Thanks for sharing!!