1tablespoon lime zestNote you can use more if you like.
Place the gluten free graham crackers into a food processor and pulse until you have small crumbs. If you do not have a food processor, you can put the graham crackers in a zipper bag and crush them with a rolling pin.
Melt the butter in a small microwave-safe bowl. Pour it over the graham cracker crumb mixture. Mix well.
Spray a pie tin with coconut oil. Pour the crust mixture in the pie pan and press to cover the bottom and the sides of the pan.
In a large bowl of a standing mixer, add the softened cream cheese, condensed milk, lime juice, sugar, and zest. Use the whisk attachment. You can also use a hand held electric mixer if you prefer
Whip the lime mixture until it is smooth. Pour the filling into the crust. Spread the filling out so that it is covering the crust.
Cover loosely with tin foil and refrigerate for at least two hours.
I used full-fat cream cheese to make this recipe. I haven't tested low-fat or dairy-free cream cheeses.
If you can't find key limes, you can use regular limes.
If you want to make this recipe nut-free, omit the almond flour and add the equivalent amount of additional gluten free graham cracker crumbs.
This pie will keep fresh in the refrigerator for up to 4 days. It will keep in the freezer for up to 3 months.