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.