The Best Low-FODMAP Key Lime Pie with Low-FODMAP Oat-Nut Crust; Gluten-free, Dairy-free

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Oh my.  Low-FODMAP Key Lime Pie.  I may die.

So, true confession.  Key lime pie is my all-time favorite dessert.  I love sour/sweet combinations.

But I’m not settling for just any key lime pie.  For starters, it should not be too ‘green’, as a legit key-lime pie is a yellowish color. Important to be tart, but not too lime-y or gelatin-y.  The crust should be sturdy but soft, sweet and the right thickness to complement the pie perfectly.  I love nuts mixed into the crust (think pecans or toasted walnuts).  When the crust breaks up into a sweet crumble that mixes with the smooth lime custard I’m in heaven.  And a whipped cream topping to balance the sour.  My mouth is watering!

I was determined to replicate that combination into a low-FODMAP (key) lime pie.  I also was dedicated to making it dairy-free and gluten-free.

Full disclosure, it was not easy.  Usually I research my recipes and quickly masterpiece a low-FODMAP recipe rendition of my favorites.  This time, it was not the case!  I had problems with the crust being too sparse, then too oily.  The custard was too runny, or didn’t taste right.   I almost gave up, and then it worked perfectly!!

Now you will also have certain success to make it too. So creamy, tangy, dreamy, crumbly, nutty, rich and low-FODMAP delightful.   I think this low-FODMAP recipe with the lime and lemon juices in combination tastes exactly like a low-FODMAP key lime pie.  But if you have access to key limes, feel free to substitute!

This low-FODMAP lime pie with low-FODMAP oat and nut crust is what low-FODMAP dessert should be.  Dare I say It’s the best key lime pie recipe ever? At least, my tummy thinks so!  (For another variation try my low-FODMAP Pretzel Crust in your low-FODMAP Key Lime Pie).

You may also love my low-FODMAP Vanilla Pie and low-FODMAP Lemon Poppyseed Cake.  Or check out over 400 more low-FODMAP recipes on the blog.  All IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

The Best Low-FODMAP Key Lime Pie with Low-FODMAP Oat-Nut Crust; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients (Note regarding lemons and limes: available FODMAP testing has shown lime and lemon to be low-FODMAP with no maximum serving size.  Test this recipe for your personal tolerance)

Serves 10

Prep time: 15 min

Bake time: 40 min

Bake 350 F 


  • 1 (13.5 oz.) can coconut cream; or cream from top of 2 cans of coconut milk
    • This is NOT ‘cream of coconut’; you want unsweetened coconut cream or full fat coconut milk
    • See my low-FODMAP Grocery Shopping Blog for tips and my preferred brands!
    • Make sure to use ONLY the thick creamy layer and drain away the rest.  Chilling the can helps if your brand does not separate as well
  • 4 large egg yolks
  • 6 tablespoons fresh lime juice (about 2 medium limes)
  • 3 tablespoons fresh lemon juice (about 1 small lemon)
  • 2 teaspoons lime zest, divided (one for the filling and one for garnish)
  • 1 cup confectioners sugar (titrate to taste)
  • 1 teaspoon guar gum to thicken
  • 9 inch unbaked pie crust- recommend low-FODMAP oat/nut pie crust; gluten-free, vegan or my traditional low-FODMAP pie crust


  • Preheat oven to 350 F and place rack in center of oven
  • Beat egg yolks in bowl of stand mixer until pale (about 2 minutes)
  • Add sugar and beat to combine on medium
  • Slowly add the lime and lemon juice spoonful by spoonful to temper egg yolks
  • Once all added, add the coconut cream and mix on medium until combined
  • Add the lime zest
  • Then sprinkle the guar gum slowly around the mixture and fold in well by hand

  • Place the prepared low-FODMAP pie crust on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven

  • Bake until the center jiggles very slightly, like a soft-setting custard, about 40 minutes (since ovens vary, you may want to check the doneness about 5 minutes early)
  • Remove from the oven and cool for 1 hour on a cooling rack
  • The custard will be a deeper yellow color
  • Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and refrigerate for at least 6 hours or overnight (be patient, it truly needs a lot of time to set)
  • Top with low-FODMAP coconut whipped cream and garnish with lime zest

  • Can also skip the whipped cream as the low-FODMAP Lime Pie is creamy and rich on its own…

  • Tart, sweet and so delicious.  You won’t be able to resist this low-FODMAP Key Lime Pie recipe!


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