This Dairy-Free Key Lime Pie was inspired by some of my good friends. For my friend’s birthday, we wanted to make her favorite dessert instead of getting a traditional cake. Her favorite dessert is key lime pie. Unfortunately, I can’t eat traditional key lime pie because of my food allergies. My friends asked me if I had an allergy-free recipe because they wanted me to be able to share in the celebration too. No Pressure right??? So my first attempt at dairy-free key lime pie was for my friend’s birthday. They all loved it, but I knew it needed a few tweaks.
After a few revisions here is the new, updated recipe. It’s also gluten-free, and easy to make. This pie is for those who want to share in celebrations with others while managing food allergies. Give it try for your next summer gathering.
Affiliate Disclosure Statement: As an Amazon Associate, I earn from qualifying purchases. Some of the links in this post are affiliate links, which means that I will earn a commission if you choose to make a purchase. I only recommend products I have tried and use.
Allergy-Friendly Recipe Alternatives
- Use dairy-free milk. I use oat milk to make consensed milk, but soy, rice, nut milk, or 1 can of full-fat coconut milk will work. Check out my Dairy-Free Condensed Milk Recipe.
- Use my Dairy-Free Whipped Cream Recipe, or use a non-dairy whipped cream. Reddi-Wip makes almond milk and coconut milk non-dairy whipped creams. These are labeled non-dairy but may not be completely dairy-free. Check labels and ingredients carefully.
- Use a pre-made gluten-free pie crust. I use Mi-Del Gluten-Free Graham Cracker Pie Crust. It is also free of the top 8 common allergies.
Can You Substitute Limes for Key Limes in Key Lime Pie?
Yes, you can use regular limes, but key limes have a tart and aromatic, floral flavor. They are perfect for sweet desserts such as key lime pie or cupcakes. If you don’t have key limes on hand or can’t find them, regular limes will work.
How do I Make Key Lime Pie More Firm?
On my first attempt at this dairy-free key lime pie, it was not quite firm enough. To get your pie more firm follow these tips.
- Whisk in 1 tsp cornstarch or tapioca starch(flour) to your filling. These will thicken it up without altering the taste.
- Remember, the pie will continue to firm up as it sets in the refrigerator.
Should I Cover Key Lime Pie in the Fridge?
Yes, cover your dairy-free key lime pie with foil or plastic wrap, and store it in the refrigerator for 2-3 days. Key lime pie may be covered and stored for up to 1-2 months in the freezer.
How to Make Dairy-Free Key Lime Pie
- Preheat your oven to 350 degrees Fahrenheit.
- Using a citrus juicer (paid Amazon link), juice about 40 key limes into a small measuring cup to get 1/2 cup lime juice. Set aside.
- Using a citrus zester (paid Amazon link), zest your key limes into a small bowl. Set aside.
- To a large mixing bowl add all the ingredients and beat together until smooth.
- Add the pie filling mixture to the pie crust.
- Bake at 350 degrees Fahrenheit for 15-20 minutes just until the filling begins to set.
- Set the pie on a baking sheet and place it in the refrigerator. Allow the pie to set for at least 3 hours.
- Once set, spread the whipped cream topping of your choice over the pie.
- Serve immediately and Enjoy!
CHECK OUT some of my other simple, SUMMER DESSERT recipes, and share them with the ones you love!
Apricot Sorbet, Berry Fruit Salad, Gluten-Free Lemon Squares, Incredible, Gluten-Free, Dairy-Free Chocolate Chip Cookies
Dairy-Free Key Lime Pie
Equipment
- 9-inch pie pan
- Wire whisk
- Large mixing bowl
- Measuring cups
- Large Spoon
- Citrus juicer
- Citrus zester
- Paring knife
- Small knife for spreading the whipped cream topping
- Foil or plastic wrap for covering the pie
- Optional: Piping bag or large storage bag for decorating the pie
Ingredients
- 1 Gluten-free graham cracker pie crust Or pie crust of your preference
- 1 cup Condensed milk (dairy-free) See my recipe below.
- 1/2 cup Key lime juice Juice from about 40 key limes
- 3 large Egg yolks
- 2 tsp Key lime zest Zest from about 2-3 key limes
- 1-2 cups Whipped cream topping (dairy-free) See my recipe below.
- Slices of key lime for garnish OPTIONAL
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Set the ready-made pie crust directly in a 9-inch pie pan. Set aside.
- Using a citrus juicer (paid Amazon link), juice about 40 key limes into a small measuring cup to get 1/2 cup lime juice. Set aside.
- Using a citrus zester (paid Amazon link), zest your key limes into a small bowl. Set aside.
- To a large mixing bowl add all the ingredients and beat together with a wire whisk until smooth.
- Pour the pie filling mixture to the pie crust.
- Bake at 350 degrees Fahrenheit for 15-20 minutes just until the filling begins to set.
- Set the pie on a baking sheet and place it in the refrigerator.
- Allow the pie to set for at least 3 hours.
- Once set, spread the whipped cream topping of your choice over the pie.
- Slice into 8 medium slices.
- Serve immediately and enjoy!
Notes
I hope you enjoy this recipe for Dairy-Free Key Lime Pie. It always warms my heart to share special meals and celebrations with others I love, while managing my food allergies. I sincerely hope you can do the same!
Blessings,
Laura
DON’T FORGET! If you haven’t signed up, do it now. Fill out the form below and join my community. You don’t want to miss a single recipe.
