No Bake Key Lime Pie Recipe (Gluten-Free)

5 from 4 votes

No Bake Key Lime Pie Recipe (Gluten-Free)

Tart and sweet, this creamy key lime pie recipe is super easy to make with wholesome ingredients. The graham cracker crumb crust balances the smooth texture of the lime filling, and it all comes together so easily.

Course Desserts

Cuisine American

Keyword fruit, pie

Servings

Calories 331kcal

Author Heather Dessinger

Equipment

food processor
high powered blender*
pie dish

Ingredients

Gluten-Free Graham Cracker Crust Ingredients

10 oz. homemade gluten-free graham crackers or store-bought graham crackers (By weight - a full batch of my homemade recipe is about 12 ounces)
8 tbsp butter

Key Lime Pie Filling Ingredients

⅔ cup key lime juice (you can also use regular limes)
4-6 tbsp lime zest (depending on how intense you want the lime flavor to be)
2 cups raw cashews
⅔ cup organic honey
½ cup expeller-pressed coconut oil
2 tbsp coconut cream
⅙ tsp sea salt
⅙ tsp vanilla extract (how to make vanilla extract)
additional honey or lime zest to taste if desired
coconut whipped cream for topping (optional)

Instructions

2 Hours Before

Place the cashews in a heat resistant large bowl.
Bring 4 cups of water to a boil and pour it over the cashews.

To Make The Pie Crust

Break the graham crackers into large pieces and place them in a food processor. Sprinkle the palm shortening/butter pieces over the crackers and pulse until well-combined. The graham crackers will first grind into a flour-like consistency and then form a crumb-like texture as they mix with the palm shortening/butter.
Sprinkle the graham cracker crumbs evenly over a pie plate and press them into place with your hands. Place the pie crust in the fridge to chill while you work on the filling.

To Make The Filling

Drain the cashews, then place them in the blender.
Remove the zest from the limes using a zester or cheese grater, then squeeze the juice from the limes until you have 2/3 cup.
Place lime juice, 4 tablespoons of zest, 2/3 cup honey, 1/2 cup melted coconut oil and 2 tablespoons coconut cream in the blender with the cashews.
Blend on high until smooth. Taste and add more lime zest if desired - I used 6 tablespoons in mine, but you may prefer more or less.
Pour filling into the pie crust and smooth the top with a butter knife or spatula.
Place the pie pan in the freezer for at least three hours, or more if needed to achieve a firm consistency.
Top with coconut whipped cream if desired (we like ours without), then serve. Store leftovers in the fridge if you like a softer filling and freezer if you like a firmer filling.

Notes

*You can use a food processor instead, but the filling won't be as smooth.

Nutrition facts are estimates.

To make this recipe dairy-free you can use sustainably harvested palm shortening to make the graham crackers and graham cracker crust. The flavor/texture is not quite as good as with butter, but it's still pretty good.

Tried this recipe?

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