A light, refreshing no-bake dessert for summer: gluten-free and dairy-free Key lime pie. This is one of the most popular recipes on my site because it is quick, simple, and delicious—perfect for potlucks, barbecues, and hot afternoons. This recipe was updated in May of 2026.
About This Key Lime Pie Recipe
This no-bake Key lime pie is beloved by readers for good reason: it comes together in about 10–20 minutes of active time, requires no oven, and yields a bright, tangy dessert that is both gluten-free and dairy-free. The texture is creamy and light, and the flavor is true to classic Key lime pie without the need for condensed milk or baking. It freezes to a firm, sliceable consistency, so it’s convenient to prepare ahead for gatherings.
What is Key Lime Pie?
Key lime pie is a classic dessert that originated in Florida, especially associated with the Florida Keys. It typically has a tart lime-flavored filling set in a graham cracker crust and often topped with whipped cream or meringue. This version keeps the familiar flavor but swaps in dairy-free and gluten-free ingredients so people with dietary restrictions can enjoy it without compromise.
Why this version works: the filling relies on cream of coconut (or sweetened condensed coconut milk), dairy-free cream cheese, dairy-free whipped topping, and real Key lime juice for authentic tang. It’s a no-bake, freezer-set pie, so it’s ideal for hot weather.
Ingredients For This Key Lime Pie
Crust (gluten-free & dairy-free): Use a pre-made gluten-free graham cracker crust (for example, Mi-Del) or make your own with gluten-free graham crackers (Kinnikinnick is a common option) and dairy-free butter (Earth Balance vegan butter sticks work well).
Filling: cream of coconut (or sweetened condensed coconut milk), dairy-free whipped topping (So Delicious Coco Whip or TruWhip), dairy-free cream cheese (Kite Hill is a favorite), and Key lime juice (bottled Key lime juice is convenient and consistently tart).
Garnish (optional): dairy-free whipped cream and thin lime slices or wedges for a fresh finish.
How To Make This Key Lime Pie
The method is straightforward and fast:
- In a medium bowl, whisk or beat the cream of coconut with the Key lime juice until smooth. Set aside.
- In another bowl, beat the dairy-free cream cheese together with the dairy-free whipped topping until smooth and creamy.
- Fold or beat the cream of coconut and lime mixture into the cream cheese mixture until fully combined and silky.
- Pour the filling into your prepared gluten-free crust. If you have extra filling, save it in a freezer-safe container for dipping fruit or cookies.
- Cover and freeze the pie for at least 8 hours or overnight to firm up.
- When ready to serve, let the pie rest at room temperature for about 10 minutes to make slicing easier. Garnish with dairy-free whipped cream and lime slices if desired.
Tools For Making Key Lime Pie
A stand mixer or handheld mixer makes assembly fastest, but a whisk works in a pinch—expect a bit more elbow grease. A food processor is useful if you prefer to make your own crust from graham crackers, otherwise a rolling pin and zip-top bag will do the job.
Frequently Asked Key Lime Pie Questions
Do I need to make my own graham cracker crust?
No. A store-bought gluten-free graham cracker crust is convenient and saves time. If you prefer homemade, pulse gluten-free graham crackers into crumbs and combine with melted dairy-free butter, then press into a pie plate and chill before filling.
Can I make this just gluten-free and not dairy-free?
Yes. This recipe is flexible. You can use regular dairy ingredients if you don’t need the dairy-free option—the texture and flavor will still be excellent.
What’s the difference between Key lime and regular lime juice?
Key limes are smaller and more tart than typical Persian limes. Bottled Key lime juice is a convenient option to achieve consistent tartness; juicing many small Key limes by hand can be time-consuming.
What are the coconut products used here?
Cream of coconut is a sweetened, thick coconut product that works like sweetened condensed milk in dairy-free recipes. Coconut milk is thinner and contains water; coconut cream is the thicker part that separates from coconut milk. For this recipe, cream of coconut or sweetened condensed coconut milk gives the best texture and sweetness.
How To Serve & Store Key Lime Pie
Keep the pie frozen until just before serving. Freeze for at least 8 hours or overnight. After removing from the freezer, let it sit 10–15 minutes at room temperature before slicing. The pie melts quickly, so return slices to the freezer between servings if you’re not finishing the whole pie at once.
If you have extra filling, store it in a sealed freezer-safe container and use as a dip for fruit or cookies. Properly covered, the pie will keep in the freezer for a few weeks.
Gluten-Free Dairy-Free Key Lime Pie Recipe
Gluten-Free Dairy-Free Key Lime Pie
Yield: 1 pie | Prep Time: 20 minutes | Additional Time: 8 hours | Total Time: 8 hours 20 minutes
Ingredients
For the Crust
- 1 gluten-free graham cracker crust (store-bought) OR 1 box gluten-free graham crackers (about 8 ounces) and 7 tablespoons dairy-free butter (if making your own)
For the Filling
- 15 oz cream of coconut (or sweetened condensed coconut milk)
- 8 oz dairy-free whipped topping (So Delicious Coco Whip or TruWhip)
- 8 oz dairy-free cream cheese (such as Kite Hill)
- 1/2 cup Key lime juice
For Decoration
- Fresh lime wedges
- Dairy-free whipped cream
Instructions
- If making your own crust: pulse gluten-free graham crackers in a food processor or crush in a zip-top bag with a rolling pin. Mix crumbs with melted dairy-free butter until sandy, press into an 8-inch pie plate, and refrigerate 2 hours.
- If using a store-bought crust: remove packaging and set the crust aside.
- In a medium bowl, beat cream of coconut and Key lime juice until combined. Set aside.
- In a separate large bowl, beat dairy-free cream cheese with dairy-free whipped topping until smooth.
- Pour the cream of coconut mixture into the cream cheese mixture and beat until smooth and fully combined. Pour into the prepared crust. Reserve any extra filling in a freezer-safe container.
- Cover and freeze the pie for at least 8 hours or overnight. When ready to serve, let sit 10–15 minutes at room temperature, slice, and garnish. Return to the freezer between servings to prevent melting.
Notes
If using a pre-made crust, you only need to prepare the filling. Cream of coconut is sweet and thick—if you can’t find it, sweetened condensed coconut milk is an acceptable substitute. Store leftovers covered in the freezer for a few weeks.
Do you like Key lime pie?
Should I try more no-bake pies?
Let me know in the comments if you tried this recipe!