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.

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Gluten-Free Key Lime Pie Recipe

Traditional Key Lime Pie Recipe

Top 2 lime dessert recipes from across the web

The most viewed lime dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten-Free Key Lime Pie Recipe

Traditional Key Lime Pie Recipe

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