lime dessert

Looking for the perfect summer dessert? This sweet yet tart healthy key lime pie recipe hits all the marks of a summer dessert. To sweeten the deal, it can easily be made gluten and dairy-free!

Gluten-Free Key Lime Pie Recipe

graham crackers

coconut sugar

ghee (or butter)

eggs egg

lime juice

cup maple syrup

tbsp lime zest

tbsp coconut flour, sifted

container topping,

lime + reddiwhip

In a food processor, combine graham crackers, coconut sugar, and melted ghee.

Process until very fine and pinch together when sticks.

Press into the bottom of a 9.5 inch pie dish, ungreased.

Bake for 12 minutes, let cool for 30 minutes. Lower the oven heat to 350F.

While crust is cooling, in a large bowl whisk together eggs, lime juice, maple syrup, lime zest, and sifted coconut flour.

Pour into cooled crust and bake for 22-25 minutes or until center is no longer jiggly. It can wiggle a little, just not &#8216;wet&#8217; looking.

Let cool on stove for 30 minutes, then place in fridge for at least 2 hours or overnight.

Add a layer of defrosted whipped topping and add lime slices, zest, and reddiwhip for topping.

Can’t wait to make this! My husbands fav dessert is key lime pie :)

Hi Erin - What’s a substitute for for coconut flour?

so refreshing and perfectly sweet. the key limes are so yummy and do actually taste different then regular limes! a must have dessert for summer recipes!

I am out of words with how AMAZING this tastes! Super easy to modify for dairy free folks with vegan cool whip and almond milk reddiwhip. Absolutely amazing dessert.

Could not stop eating this pie!! Everyone loved it for the Fourth of July! Will be making this again.

Made these 2 times in the last 2 weeks and I can’t get enough! They’re so good - perfect combo of tart + lightly sweet. I made them into bars and topped them with cool whip the first time and powdered sugar the second. Both delicious!

I have been on a key lime pie kick for the last 2 months and order it whenever i see it on a menu. Decided to make this since the store bought ones weren’t giving me that tang that i have been looking for. I used regular limes and even didn’t mix the eggs enough so it looked a little eggy on top, and it was still phenomenal. Better than anywhere i have tried lately. 10/10 recommend making this asap. Thanks Erin!! 💃💗

This was the first pie I ever made from scratch and it was SO GOOD and SO EASY!! I made it to surprise my boyfriend for his birthday and it was a hit. Will definitely be making it again in the future!

my favorite dessert of all TIME made healthier thanks to Erin! This pie is so darn good and i make on repeat during the summer. also love turning this pie into bars. so so good, people cannot believe this key lime pie is actually healthy when i make it!

I made this delicious pie for Easter dessert!  You’d never guess it’s GF, NF, VG!!

https://content.jwplatform.com/videos/TIkoJnKJ.mp4

Quick and easy key lime pie recipe starts with a graham cracker crust and filling of egg yolks, sweetened condensed milk, key lime juice &amp; zest.

Traditional Key Lime Pie Recipe

key lime zest

condensed milk

key lime juice

graham cracker crumbs ((approximately 14 full graham crackers))

brown sugar

unsalted butter (melted)

salt

heavy cream (chilled)

sugar

vanilla extract

Preheat oven to 350 degrees F.

Make the Filling: Whisk the lime zest and egg yolks in a medium bowl for 2 minutes. Whisk in the sweetened condensed milk, then the lime juice. Set aside at room temperature to thicken while you prepare the crust.

Make the Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt, ensuring no lumps of brown sugar remain. Drizzle the melted butter over the graham cracker mixture and toss to combine with a fork, ensuring the mixture is evenly moistened. Press the crust mixture evenly into the bottom and sides of a 9-inch pie plate, and pack tightly using the back of a measuring cup. Bake for 10 minutes; transfer to a wire rack to cool to room temperature.

Once the crust has cooled to room temperature, pour the lime filling into the crust. Bake until the center is set yet still wiggly when jiggled, 15 to 17 minutes. Return the pie to a wire rack; cool to room temperature. Refrigerate until well-chilled, at least 3 hours, or overnight.

Make the Whipped Cream: Using an electric mixer, whip the cream on medium speed until soft peaks form. At this point, add the powdered sugar, a small amount at a time, then the vanilla extract, while continuing to whip the cream until stiff peaks form. Decoratively pipe the whipped cream over the filling or spread the whipped cream evenly with a spatula. Garnish with lime slices, if desired, and serve. Cover leftovers with plastic wrap and refrigerate for up to 3 days.

This Key Lime Cake recipe combines the tangy freshness of key lime juice and zest with a moist, flavorful cake base made from yellow or lemon cake mix. Enhanced with instant vanilla pudding mix for extra softness, the cake is topped with a luscious buttery lime sauce and a sweet lime glaze drizzle. Perfect for citrus lovers, this dessert is light, refreshing, and ideal for any occasion, providing 12 servings of delightful, zesty cake.

Key Lime Cake with Lime Drizzle Recipe

(15.25 ounces) box cake mix (yellow

(113 grams) Challenge unsalted butter, melted

(178 milliliters) water

(59 milliliters) key lime juice

eggs

vanilla pudding mix

lime zest (about 1 medium lime

(150 grams) granulated sugar

(57 grams) Challenge unsalted butter

(113 grams) powdered sugar

(15-30 milliliters) key lime juice

Preheat and Prepare Pan

Preheat your oven to 350°F (175°C). Spray a 12-cup bundt pan thoroughly with nonstick baking spray that contains flour, or alternatively, grease and flour the pan to ensure the cake releases easily after baking.

Mix Cake Batter

Using a hand mixer or whisk, combine the cake mix, melted butter, eggs, water, key lime juice, vanilla extract, lime zest, and instant vanilla pudding mix. Beat until a thick, smooth batter forms, ensuring all ingredients are well incorporated.

Bake the Cake

Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. This ensures the cake is tender yet fully cooked. Remove from the oven and allow to cool in the pan for 10 minutes.

Prepare Lime Sauce

While the cake cools, melt butter in a small saucepan over medium-low heat. Stir in granulated sugar, lime zest, and key lime juice. Cook gently until the mixture just begins to simmer, with bubbles forming around the edges. Remove from heat and stir in vanilla extract for flavor enhancement.

Poke and Pour Sauce

Use a long skewer to poke several holes evenly across the surface of the warm cake. Pour the prepared butter lime sauce slowly over the cake, allowing it to soak into the holes and infuse the cake with tangy sweetness. Let the cake cool completely in the pan before transferring to a serving plate.

Prepare and Add Drizzle

Whisk together powdered sugar and key lime juice to create a smooth glaze. Drizzle this lime glaze over the cooled cake for a beautiful finishing touch and added citrus sweetness.

Store and Serve

Store the cake loosely covered at room temperature. For best taste and freshness, consume within 2 days.

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Top 3 lime dessert recipes from across the web

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Top Tags

Gluten-Free Key Lime Pie Recipe

Traditional Key Lime Pie Recipe

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The most viewed lime dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine