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This Gluten-Free Key Lime Pie is everything you want in a dessert—bright, creamy, and bursting with citrus flavor, all nestled into a nutty oat crust that adds the perfect crunch. It’s simple enough for a weeknight treat yet elegant enough to serve at gatherings, holidays, or summer cookouts. Whether you stick to classic whipped cream and lime zest or dress it up with berries and toasted coconut, this pie is guaranteed to impress. Light, refreshing, and make-ahead friendly, it’s the kind of recipe you’ll come back to again and again whenever you’re craving a taste of sunshine.

Why You Will Love This Recipe:

• Bright and refreshing – the tart Key lime juice paired with creamy filling makes every bite light yet indulgent.
• Gluten-free crust with a twist – instead of store-bought graham crackers, this crust uses oats and nuts for a naturally gluten-free, toasty, nutty base.
• Creamy but sliceable – thanks to the gelatin, the pie sets beautifully without being heavy or overly dense.
• Perfect make-ahead dessert – this pie actually tastes better the next day, making it stress-free for entertaining or holidays.
• Customizable garnish – top with whipped cream, toasted coconut, or fresh berries to make it your own.
• Tropical vacation vibes – even if you can’t get to Key West, this pie brings a little sunshine and citrusy escape to your kitchen.
• Easy recipe made with grocery store ingredients – sure to be a family favorite that you can whip up in no time!

Ingredients:

For the Crust: (you could also use a store-bought gluten free graham cracker crust, or make my recipe HERE for my gluten-free graham cracker crust recipe)

• ½ cup gluten-free rolled oats – adds hearty texture and nutty flavor. Be sure they are certified gluten-free if you’re sensitive.
• ½ cup almonds or pecans – either will work; almonds give a more neutral nutty flavor while pecans bring a rich, buttery taste. You can also toast them lightly before using for extra depth.
• 3 tablespoons light brown sugar, packed – for sweetness and a hint of molasses flavor. Adjust up or down depending on how sweet you like your crust. You could substitute coconut sugar. 
• ? cup unsalted butter, melted – binds the crust together and adds richness. For dairy-free, substitute coconut oil or vegan butter.
• 1 teaspoon fine sea salt – balances sweetness and enhances the nutty flavor.

Key Lime Filling:

• 1 tablespoon fresh lime zest – adds bright, citrusy aroma and an extra punch of lime flavor. You can use key lime zest if available, or Persian lime zest as a substitute, but I honestly prefer regular limes. 
• ½ cup granulated sugar – sweetens the filling and balances the tartness of the lime juice.
• ½ cup + 2 tablespoons freshly squeezed Key lime juice – the star of the show! Key limes give a more floral, tangy flavor. If you can’t find Key limes, Persian limes (the standard grocery-store limes) are a great substitute. You could substitute regular lime juice but it will miss some of that tangy flavor. 
• 1 ½ teaspoons unflavored beef gelatin (or powdered gelatin of choice) – helps set the filling into a sliceable but creamy texture. Bloom before using for best results.
• ½ cup heavy whipping cream – whipped before folding in, this creates a light, airy, mousse-like texture.
• 1 (8-ounce) brick full-fat cream cheese, softened to room temperature – gives the filling richness, tang, and creaminess. Be sure it’s room temp to avoid lumps.
• ½ cup sour cream – adds smoothness and an extra tangy layer of flavor that complements the lime. You could substitute greek yogurt or whole milk yogurt. 
• 1 teaspoon pure vanilla extract – rounds out the citrus with a subtle, sweet depth.

Instructions:

1. Make the crust

• Preheat the oven to 350°F (175°C).
• In a food processor or blender, pulse together the gluten-free oats, nuts (almonds or pecans), brown sugar, and salt until the mixture resembles fine, sandy crumbs. Scrape down the sides as needed to ensure everything is evenly processed.
• Transfer to a bowl and stir in the melted butter until the mixture is evenly moistened and clumps together when pressed between your fingers.
• Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan, using the back of a measuring cup to help pack it down tightly.
• Bake for 15 minutes at 350°F. Then, increase the oven temperature to 375°F and bake an additional 5–10 minutes, or until the crust is golden brown and smells nutty. Remove from the oven and allow to cool completely before adding the filling.

2. Prepare the lime-sugar mixture

• In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), combine the lime zest and granulated sugar.
• Rub the zest into the sugar with your fingertips or a spoon for 1–2 minutes to release the citrus oils—this step enhances the lime flavor throughout the pie.

3. Bloom the gelatin

• Place 3 tablespoons of the lime juice in a small bowl. Sprinkle the gelatin evenly over the top and let it sit for about 5 minutes to bloom (it will thicken and look slightly grainy).

4. Dissolve the gelatin

• In a small saucepan over medium heat, warm the remaining lime juice until it begins to steam and small bubbles form around the edges (just below a full boil).
• Remove from heat, then whisk in the bloomed gelatin until fully dissolved and smooth. Set aside to cool slightly (but not so much that it sets).

5. Whip the cream with sugar and zest

• Add the heavy whipping cream to the lime sugar mixture in the stand mixer.
• Beat on medium-high speed until the sugar is dissolved and the cream becomes light, thick, and creamy (soft peaks should form).

6. Incorporate the cream cheese mixture

• Add the cream cheese, sour cream, and vanilla extract to the whipped cream mixture.
• Beat on medium speed until the mixture is completely smooth, creamy, and lump-free. Scrape down the bowl as needed.

7. Add the gelatin mixture

• With the mixer running on low speed, slowly pour in the lime juice–gelatin mixture in a thin stream.
• Increase speed to medium and blend until fully incorporated. Taste and adjust for sweetness—if it’s too tart, add 1 tablespoon sugar at a time, blending after each addition.

8. Assemble and chill

• Pour the filling into the cooled pie crust, smoothing the top with a spatula.
• Refrigerate for at least 4 hours, or until fully set. Overnight chilling yields the best flavor and texture.

9. Garnish and serve

• Just before serving, top with freshly whipped cream and an extra sprinkle of lime zest for brightness.
• Slice with a sharp knife, wiping between cuts for clean slices.
• To store, cover with plastic wrap or aluminum foil. Or store in an airtight container. 

Perfect Pairings:

Drinks

• Iced coffee or cold brew – balances the tart lime with deep, roasted flavor.
• Sparkling water with lime – keeps the citrus theme going, light and refreshing.
• Sweet white wine (like Riesling or Moscato) – fruity notes pair beautifully with tangy lime.
• Coconut water – tropical, hydrating, and a natural complement to lime.

Garnishes & Sides

• Toasted coconut flakes – sprinkle on top of whipped cream for a tropical vibe.
• Fresh berries (raspberries, blueberries, or strawberries) – add sweetness and color contrast.
• Candied lime slices – both beautiful and flavorful.
• Dark chocolate shavings – chocolate and citrus make a surprisingly indulgent pairing.

Main Course Pairings (if serving pie as dessert)

• Grilled seafood (like shrimp skewers or mahi-mahi) – fresh lime dessert finishes a coastal-style meal.
• Tacos (especially fish or chicken) – the creamy, tangy pie is the perfect follow-up to a spicy dish.
• Cuban-inspired dishes (like ropa vieja or mojo pork) – the citrus flavors echo and complement each other.

Check out the recipe card below this delicious gluten free key lime recipe recipe!

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Gluten Free Key Lime Pie | With a Delicious Crust Recipe

This Gluten-Free Key Lime Pie is everything you want in a dessert—bright, creamy, and bursting with citrus flavor, all nestled into a nutty oat crust that adds the perfect crunch. It’s simple enough for a weeknight treat yet elegant enough to serve at gatherings, holidays, or summer cookouts. Whether you stick to classic whipped cream and lime zest or dress it up with berries and toasted coconut, this pie is guaranteed to impress. Light, refreshing, and make-ahead friendly, it’s the kind of recipe you’ll come back to again and again whenever you’re craving a taste of sunshine.

Print Recipe

Prep Time:25 minutes mins

Chill Time:4 hours hrs

Ingredients

For the Crust

• ½ cup gluten-free rolled oats
• ½ cup almonds or pecans
• 3 tablespoons light brown sugar packed
• ? cup unsalted butter melted
• 1 teaspoon fine sea salt

For the Filling

• 1 tablespoon fresh lime zest
• ½ cup granulated sugar
• ½ cup + 2 tablespoons freshly squeezed Key lime juice
• 1 ½ teaspoons unflavored beef gelatin or powdered gelatin of choice
• ½ cup heavy whipping cream
• 1 8-ounce brick full-fat cream cheese, softened to room temperature
• ½ cup sour cream
• 1 teaspoon pure vanilla extract

Instructions

• Preheat the oven to 350°F (175°C).
• In a food processor or blender, pulse together the gluten-free oats, nuts (almonds or pecans), brown sugar, and salt until the mixture resembles fine, sandy crumbs. Scrape down the sides as needed to ensure everything is evenly processed.
• Transfer to a bowl and stir in the melted butter until the mixture is evenly moistened and clumps together when pressed between your fingers.
• Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie pan, using the back of a measuring cup to help pack it down tightly.
• Bake for 15 minutes at 350°F. Then, increase the oven temperature to 375°F and bake an additional 5–10 minutes, or until the crust is golden brown and smells nutty. Remove from the oven and allow to cool completely before adding the filling.
• In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), combine the lime zest and granulated sugar.
• Rub the zest into the sugar with your fingertips or a spoon for 1–2 minutes to release the citrus oils—this step enhances the lime flavor throughout the pie.
• Place 3 tablespoons of the lime juice in a small bowl. Sprinkle the gelatin evenly over the top and let it sit for about 5 minutes to bloom (it will thicken and look slightly grainy).
• In a small saucepan over medium heat, warm the remaining lime juice until it begins to steam and small bubbles form around the edges (just below a full boil).
• Remove from heat, then whisk in the bloomed gelatin until fully dissolved and smooth. Set aside to cool slightly (but not so much that it sets).
• Add the heavy whipping cream to the lime sugar mixture in the stand mixer.
• Beat on medium-high speed until the sugar is dissolved and the cream becomes light, thick, and creamy (soft peaks should form).
• Add the cream cheese, sour cream, and vanilla extract to the whipped cream mixture.
• Beat on medium speed until the mixture is completely smooth, creamy, and lump-free. Scrape down the bowl as needed.
• With the mixer running on low speed, slowly pour in the lime juice–gelatin mixture in a thin stream.
• Increase speed to medium and blend until fully incorporated. Taste and adjust for sweetness—if it’s too tart, add 1 tablespoon sugar at a time, blending after each addition.
• Pour the filling into the cooled pie crust, smoothing the top with a spatula.
• Refrigerate for at least 4 hours, or until fully set. Overnight chilling yields the best flavor and texture.
• Just before serving, top with freshly whipped cream and an extra sprinkle of lime zest for brightness.
• Slice with a sharp knife, wiping between cuts for clean slices.
• To store, cover with plastic wrap or aluminum foil. Or store in an airtight container.

Servings: 8