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.
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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.
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
1Gluten-free graham cracker pie crustOr pie crust of your preference
1cupCondensed milk (dairy-free)See my recipe below.
1/2 cupKey lime juiceJuice from about 40 key limes
3largeEgg yolks
2tspKey lime zestZest from about 2-3 key limes
1-2cupsWhipped cream topping (dairy-free)See my recipe below.
Slices of key lime for garnishOPTIONAL
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
Calories are approximate and based on 1 slice of pie.Use my Dairy-free whipped cream recipe.Use my Dairy-free condensed milk recipe.NOTES:If you are using a ready-made pie crust, keep the crust in its original pan. Otherwise, you risk breaking the crust. Just place the pie crust directly into a 9-inch pie pan. Since key limes are smaller than regular limes you don’t get much juice from them. This is why you need so many for this recipe. Store the pie covered in the freezer for best results.Optional decorating tip: Add whipped cream to a piping bag, or large storage bag and pipe over the top of the pie.
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
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