Gluten-Free Dairy-Free Key Lime Pie (No-Bake)
My sister lived in Florida for a year and a half, including in Key West. She came back in love with Key Lime Pie and told me I HAD to make a gluten-free dairy-free key lime pie. Well, it took me over a decade to do it – but here you go sis!
This version is no-bake, no eggs, and completely gluten-free and dairy-free. It comes together with a gluten-free graham cracker crust, a creamy dairy-free filling, and a tart hit of real key lime juice that tastes like summer. You whip it, you chill it, you serve it. That’s it.
Here’s the part I love most: nobody at my table knows it’s missing anything. It’s tangy and sweet and cool, with that classic key lime flavor everyone expects. The kids ask for it. The adults go back for seconds. And I get to skip the oven entirely, which during a Texas summer is its own kind of win.
If you’ve been hunting for a key lime pie that fits gluten-free and dairy-free needs without tasting like a compromise, this is the one. My daughter in law, who is allergic to dairy, said, “I didn’t know I liked key lime pie, but with this one now I know I love it!”
Why You’ll Love This Recipe
- It’s gluten-free, dairy-free, egg-free, nut-free, and plant-based/vegan — so it works around a lot of dietary needs at once
- No-bake and no oven, which makes it perfect for hot days and busy nights
- Made with simple ingredients you can find at a regular grocery store
- Tart, creamy, and genuinely kid-approved (tested by five boys, so the bar is high)
- Comes together fast — whip, chill, and it’s done
- Great make-ahead dessert for cookouts, potlucks, and holidays
Ingredients
Here’s what goes into this pie and why. Full amounts are in the recipe card below.
- Gluten-free graham cracker crumbs — The base of your crust. Look for a certified gluten-free brand near the regular graham crackers or in the gluten-free aisle. Crush them fine so the crust holds together. I use Schar brand from Walmart – one box is the perfect amount of crumbs (1.5 cups) and it’s vegan + egg-free. But, if you have a hard time finding gluten-free graham crackers, you can substitute an equal amount of gluten-free Golden Oreos, which are also vegan.
- Brown sugar or coconut sugar — Sweetens the crust and helps it set. Coconut sugar keeps it refined-sugar-free if that matters for your family.
- Coconut oil — Stands in for butter to bind the crust. Use refined coconut oil if you don’t want any coconut flavor coming through. You can use vegan butter if coconut oil doesn’t work for you.
- Dairy-free cream cheese — The creamy backbone of the filling. Kite Hill, Daiya, and Violife both work well. I usually use Daiya, since I can find it easily at Walmart. IMPORTANT: Let it soften on the counter fully so it whips smooth without lumps.
- Key lime juice — The star. Bottled key lime juice is the easy route and what I usually reach for. Fresh key limes work too if you’ve got the patience to juice the tiny things. Find it in the Condiment, Baking, or Juice & Beverage Aisle. I find it easily at Walmart.
- Powdered sugar — Sweetens the filling and balances the tartness of the lime. You can decrease it if you don’t love your pie sweet.
- Lime zest — Brightens everything and adds that fresh citrus pop.
- Vanilla — Rounds out the flavor and softens the tang.
- Dairy-free whipping cream — This is what makes the filling light and gives the pie its body. A dairy-free heavy whipping cream (like the Silk or Country Crock plant-based ones) whips up beautifully. This is an essential ingredient, and no, coconut cream will not work for this. But, the good news is vegan heavy cream has become wonderfully easy to find! Use vegan heavy cream like this one from Target or Walmart, or Trader Joe’s sells one as well!
How to Make It
1. Make the crust. Stir the gluten-free graham cracker crumbs, brown or coconut sugar, and melted coconut oil together until it looks like wet sand and holds when you press it. Press it firmly into the bottom and up the sides of a pie dish. Use the bottom of a measuring cup to pack it down (I spray this with cooking spray first) — a tightly pressed crust is what keeps it from crumbling when you slice. Pop it in the fridge to firm up while you make the filling.
2. Whip the cream cheese filling. Beat the softened dairy-free cream cheese until smooth. Add the key lime juice, powdered sugar, lime zest, and vanilla, and beat again until it’s creamy and well combined. Don’t rush the softening step here — cold cream cheese gives you lumps, and you want this silky.
3. Whip the cream. In a separate bowl, whip the dairy-free whipping cream with the additional powdered sugar and vanilla until you get stiff peaks. This is the step that gives the pie its light, fluffy texture, so let it go until the cream holds its shape.
4. Fold it together. Gently fold the whipped cream into the lime filling. Fold, don’t stir — you want to keep all that air you just whipped in so the pie stays light.
5. Fill and chill. Spread the filling into your chilled crust and smooth the top. Refrigerate for at least 4 hours, or overnight if you can swing it. The chill time is what sets it, so don’t skip it. Finish with extra lime zest or a little dairy-free whipped cream before serving.
FAQ
Can I make this pie ahead of time? Yes, and you should. It needs at least 4 hours in the fridge to set, and it’s honestly even better made the night before. Just keep it covered in the refrigerator until you’re ready to serve.
What dairy-free cream cheese works best? Kite Hill, Daiya, and Violife both whip up smooth and have a mild flavor that lets the lime shine. Whatever brand you grab, let it come to room temperature first so your filling stays lump-free.
Can I use regular limes instead of key limes? You can. Regular Persian limes are a little less tart and floral than key limes, but the pie still tastes great. Bottled key lime juice is the closest shortcut to that classic flavor.
My filling turned out runny. What happened? This almost always comes down to the whipped cream not reaching stiff peaks, or not enough chill time. Whip the cream until it holds its shape, fold gently, and give the pie a full 4 hours minimum in the fridge.
Can I freeze key lime pie? Yes. This pie freezes well and turns into an almost ice-cream-like treat. Freeze it covered, then let it sit at room temperature for 10 to 15 minutes before slicing.
Is this pie nut-free? It is, as written. Just double-check your dairy-free cream cheese and whipping cream labels, since brands vary and some are made on shared equipment with nuts.
Is this pie vegan and plant-based? Yes. With dairy-free cream cheese, dairy-free whipping cream, and no eggs, every component is plant-based. The only thing to watch is your graham cracker crumbs — some contain honey, so grab a vegan-friendly brand if that’s important to you.
How do I keep the crust from falling apart? Press it down firmly — really pack it in with the bottom of a measuring cup — and let it chill before you add the filling. A loose crust crumbles; a tightly pressed, cold one slices clean.
Other Cream Pie Recipes You’ll Love
If this one’s a hit, you’ve got more no-bake, gluten-free dairy-free pies to work through in the WholeFoodFor7 kitchen:
- Gluten-Free Vegan Banana Cream Pie — creamy, comforting, and a guaranteed kid favorite
- Gluten-Free Dairy-Free Grasshopper Pie — cool mint and chocolate with that same no-bake ease
- Chocolate Cream Pie — rich, silky, and just as simple as this one
- Gluten-Free Dairy-Free Peanut Butter Pie — creamy peanut butter filling the whole family will fight over
- Gluten-Free Dairy-Free No-Bake Oreo Pie — cookies-and-cream in pie form, no oven required
- Browse all Sweet Treats recipes →
Gluten-free Dairy-free Key Lime Pie (No-Bake)
Ingredients
Pie Crust
- 1.5 cups gluten-free graham crackers finely crushed (about 10–12 squares)
- 2 tablespoons brown sugar or coconut sugar
- 1/4 cup coconut oil melted then measured; can sub vegan butter
Pie Filling + Topping
- 8 ounces dairy-free cream cheese softened to room temperature (important to prevent lumps!)
- 1 cup powdered sugar divided
- 6 tablespoons key lime juice
- 1 tablespoon lime zest from 1 medium lime
- 1.5 teaspoons vanilla extract divided
- 2 cups heavy vegan cream divided
Instructions
- Make the crust: Lightly grease a 9-inch pie dish with cooking oil spray. Crush graham crackers into crumbs - I do this in a food processor. Combine 1.5 cups gluten-free graham cracker crumbs, 2 tablespoons light brown sugar (or coconut sugar), and 4 tablespoons refined coconut oil, melted then measured in a bowl and mix until the crumbs resemble wet sand. Press firmly and evenly into the bottom and up the sides of the prepared pie dish. I use the back of a metal measuring cup sprayed with cooking spray to do this.
- Chill the crust: Place the crust in the freezer to firm up while you make the filling, about 15 minutes.
- Make the lime base: Beat 8 ounces softenend vegan cream cheese 3/4 cups powdered sugar, 6 tablespoons key lime juice, 1 tablespoons key lime zest, and 1 teaspoons vanilla extract together with a hand mixer on medium speed until completely smooth and fluffy, about 2 minutes. Taste and adjust lime juice or sweetness as needed before moving on.
- Whip the cream: In a separate chilled bowl, whip 1 cup cold vegan whipping cream and 2 tablespoons powdered sugar with a hand mixer on high until stiff peaks form, about 3–4 minutes. Keep cold.
- Fold together: Gently fold the whipped cream into the lime cream cheese mixture in three additions using a rubber spatula. Fold just until no white streaks remain — don't overmix or you'll lose the volume.
- Fill and set: Pour the filling into the chilled crust and smooth the top. Refrigerate until fully set — at least 4 hours, overnight is best.
- Make the whipped topping: Just before serving, whip 1 cup vegan whipping cream, cold , with 2 tablespoons powdered sugar and 0.5 teaspoon vanilla extract until stiff peaks form. Pipe or dollop over the pie. Garnish with key lime zest and thin lime slices. Keep pie chilled in fridge until serving.
- Tips for cutting the pie: The coconut oil that holds your crust together can also make it stick, so before slicing, you can set the pan on a warm damp towel for 15 to 20 seconds (or use a removable-bottom tart pan or parchment sling) to release it cleanly. For neat slices, run your knife under hot water and wipe it dry between cuts — a warm blade glides through the creamy filling instead of dragging it.
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