Frozen Key Lime Pie- Summer Day Perfection {Gluten & Dairy Free}

Frozen Key Lime Pie is the perfect summer day treat! Both gluten and dairy free, the perfect cold dessert for hot days.

This post is an entry into the So Delicious Frozen Fridays contest. You can read about HERE!

Frozen Key Lime Pie

Nothing says South Florida like Key Lime Pie, but if you have ever been to Miami in the summer, you know that it is hot! The last thing I wanted to do was turn on the oven. Frozen Key Lime pie seemed like the perfect idea. It’s the perfect summer dessert. Nice and cool, melts in your mouth with luscious key lime flavor.

No Bake Key Lime Pie

Every time I’ve made no bake key lime pie, I’ve used sweetened condensed milk and cool whip. To make this dairy free version, I used So Delicious Vanilla Yogurt and So Delicious Coco Whip. The yogurt has a bit of tang, which I like coupled with the coco whip. It has a nice thick texture that I wasn’t expecting from coconut yogurt. Combined they are perfect!

Recipe Notes

Here are just a few notes to make your frozen key lime pie perfect. It’s a super a simple recipe.

Graham Crackers- I use gluten free and dairy free store bought grahams. Feel free to use your favorite brand or make your own.

Dairy Free Butter- Earth Balance is the brand I usually use. I find that the flavor is very similar to butter.

Lime Juice- 2 limes is about the amount of juice needed for this. You can use pre-bottled juice, but it tends to not be as strong.

Crust- These are heavy on the crust. If you aren’t a huge crust lover you can use less.

Enjoy this gluten free frozen key lime pie! Do you have a favorite summer time dessert? Let me know in the comments!

Happy Gluten Free Eating!

Print Recipe

3.74 from 34 votes

Frozen Key Lime Pie- Summer Day Perfection {Gluten & Dairy Free}

Ingredients

Crust

• 1 1/4 cup graham cracker crumbs
• 1/4 cup brown sugar
• 5 tablespoons melted dairy free butter I use Earth Balance

Pie Filling

• 1/2 cup Vanilla Coconut Yogurt dairy free
• 2 cups Coconut Whipped Cream dairy free
• 2 tablespoons lime juice

Instructions

Crust

• Combine graham cracker crumbs and brown sugar in a food processor and pulse until fine.
• Add melted dairy free butter, pulse to combine.
• Divide into a 12 cup muffin tin (I used silicone muffin tins) and press down.

Filling

• Fold together yogurt, coco whip and lime juice.
• Divide among muffin cups.
• Freeze.
• Top with additional coco whip and lime zest.