Low FODMAP Key Lime Pie Recipe

This zesty Low FODMAP Key Lime Pie is made with gluten-free graham cracker crumbs, lactose-free sweetened condensed milk, fresh lime juice, and eggs. This recipe creates a smooth, tangy, and creamy dessert that is gentle on your stomach but full of bright citrus flavor. It is the perfect refreshing treat for a warm summer gathering or a holiday dessert table, making enough to serve 8 people.

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Low FODMAP Key Lime Pie Ingredients

For the Crust:

• 1 ½ cups gluten-free graham cracker crumbs
• 6 tablespoons butter, melted (use lactose-free butter if highly sensitive)
• 2 tablespoons maple syrup

For the Filling:

• 1 can (14 oz / 400 g) lactose-free sweetened condensed milk
• 3 large eggs
• ½ cup fresh lime juice (Key limes are traditional, but regular Persian limes work great too)
• 1 tablespoon lime zest

Optional Topping:

• Lactose-free whipped cream
• Extra lime zest or thin lime slices for garnish

How To Make Low FODMAP Key Lime Pie

1. Heat the oven: Preheat your oven to 350°F (180°C). Make sure your oven rack is in the center position.
2. Make the crust mixture: In a medium bowl, combine the gluten-free graham cracker crumbs, melted butter, and maple syrup. Stir until the texture resembles wet sand.
3. Form the crust: Pour the crumb mixture into a standard 9-inch pie dish. Press it firmly and evenly into the bottom and up the sides of the dish using the bottom of a measuring cup or a glass.
4. Pre-bake the crust: Bake the crust for 10 minutes. Remove it from the oven and set it aside on a wire rack to cool slightly while you prepare the filling.
5. Mix the base: In a large bowl, whisk together the lactose-free sweetened condensed milk and the eggs until the mixture is completely smooth and yellow.
6. Add the flavor: Pour in the fresh lime juice and add the lime zest. Whisk gently just until everything is combined. The acid in the juice will naturally start to thicken the mixture.
7. Fill the pie: Pour the filling into the slightly cooled crust, smoothing the top with a spatula if needed.
8. Bake the pie: Bake for 15–18 minutes. You want the filling to be set around the edges but still slightly jiggly in the very center (like gelatin).
9. Chill thoroughly: Remove from the oven and let it cool completely at room temperature. Then, place it in the refrigerator for at least 3 hours (or overnight) to firm up before slicing.

Recipe Tips

• Don’t Overbake: The most common mistake is baking until the center is hard. The filling should still wobble slightly in the middle when you take it out; it will firm up as it chills in the fridge.
• Use Fresh Juice: Avoid bottled lime juice. Freshly squeezed juice provides a bright, floral acidity that cuts through the sweetness of the condensed milk.
• Room Temperature Eggs: Try to use room temperature eggs. They mix more easily with the condensed milk, creating a smoother texture without over-mixing.
• Zest First: Always zest your limes before you cut and juice them. It is much harder to grate the skin off a squeezed lime!

What To Serve Key Lime Pie

This rich and tart pie pairs beautifully with a hot cup of black coffee or herbal tea to balance the sweetness. To make it extra special, top each slice with a large dollop of lactose-free whipped cream or coconut whipped topping. If you want to add fresh fruit, a few slices of strawberries or a small handful of raspberries add a nice color contrast and are generally well-tolerated on a low FODMAP diet in small portions.

How To Store Key Lime Pie Leftovers

• Refrigerate: Cover the pie dish loosely with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3–4 days.
• Freeze: This pie freezes very well. Wrap the cooled pie (or individual slices) tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw it in the refrigerator for a few hours before serving.

Low FODMAP Key Lime Pie Nutrition Facts

Serving Size: 1 slice (1/8 of pie)

• Calories: 320 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 85mg
• Sodium: 180mg
• Total Carbohydrate: 42g
• Dietary Fiber: 1g
• Sugars: 34g
• Protein: 6g

Frequently Asked Questions

• Can I use regular limes instead of Key limes? Yes, absolutely. Key limes are smaller and slightly more aromatic, but regular Persian limes (the common green ones at the store) work perfectly and are much easier to juice.
• Is lactose-free condensed milk easy to find? It is becoming more common in large supermarkets, often in the baking aisle or the “health food” section. If you cannot find it, you can make your own by simmering lactose-free whole milk and sugar until reduced.
• Why is my filling cracking? Cracks usually happen if the pie is overbaked. Remember to pull it out of the oven while the center still jiggles. Sudden temperature changes can also cause cracks, so let it cool on the counter before moving it to the fridge.

Try More Recipes:

• Low FODMAP Fruit Tart Recipe
• Low FODMAP Creme Brulee Recipe 
• Low FODMAP Cinnamon Rolls Recipe