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Key Lime S’mores Pie

If you’ve never had a homemade graham cracker crust, you’re in for a treat. Much as I love the very tart key lime and marshmallow pie filling, it’s the crust that deserves a little attention. The cookie recipe that forms the base for the crust is adapted from a hybrid of my favorite sugar and gingerbread cookie recipes.

This crust has the perfect graham cracker-like flavor that’s so great for no bake pies. The intentional lack of a binder (like guar or xanthan) is what makes it unique: the finished cookie crumbles apart quite easily, making a food processor or rolling pin unnecessary. You could purchase store bought cookies to crush, but the small amount of effort that it takes to bake this crust from scratch is worth it.

I used a sorghum flour blend for the crust, but feel free to use your favorite all purpose blend. And to anyone who’s wondering how a dessert that calls for flour could be gluten free, I’d encourage you to get out and explore the world of gluten free flours.

Variety, am I right?

Key Lime S’mores Pie

8 generous servings

Creamy, tart, and very rich, this key lime pie is made with melted marshmallows and whipped cream. A homemade graham cracker style crust forms a delicious base for this tempting gluten free dessert.


  • Crust
  • 1.5 cups gluten free flour (see note)
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ginger
  • 1/8 teaspoon salt
  • 8 tablespoons butter, chilled (or 1/2 cup organic palm shortening)
  • 1 egg
  • 1/2 cup sugar
  • 1 tablespoon molasses
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons butter or coconut oil, melted (for graham cracker style crust)
  • Filling
  • 3 cups mini marshmallows (about 6 oz.)
  • 1/2 cup key lime juice
  • 1.5 cups heavy cream


For the crust - Combine flour, cinnamon, cream of tartar, baking soda, ginger, and salt in large bowl. Cut in 8 tablespoons of butter. In a separate cup, combine: egg, sugar, molasses, and vanilla. Add to dry ingredients and mix thoroughly. Cover dough and refrigerate for an hour.

On a parchment lined pan, press dough into a 10”x7” rectangle. Bake for about 20 minutes in a 350 degree oven, until center is firm and edges are lightly browned. When cool, crush into crumbs (it will crumble quite easily). This recipe makes about 3 cups of graham cracker crumbs.

Combine 2 cups of crumbs with 3 tablespoons melted butter. Press into bottom and sides of a 9” pie pan. Bake for 10 minutes in a 325 oven.

For the filling - Combine marshmallows and lime juice. Heat on stove top, stirring until marshmallows have melted. Or microwave on high for about 2 minutes (in a 1500 watt oven, stirring at 30 second intervals). Important to note that marshmallows expand quite a bit in the microwave. Let mixture cool while you whip the cream.

Whip cream until it forms soft peaks. Fold whipped cream into marshmallow mixture and pour into prepared crust. Freeze pie for several hours before serving. Drizzle with melted chocolate and sprinkle with extra crumbs for garnish. Serve frozen or slightly thawed in the refrigerator.


perfect crumbs for a graham cracker style crust

Note: A combination of flours usually gives the best result for gluten free baked goods. An easy all purpose blend –

Sorghum Flour Bread Blend

Mix flours well in a large container. Use this blend to replace wheat flour in recipes. Find more info on gluten free flour blends here.


  1. […] Key Lime S’mores Pie – delicious tart filling with a crust that deserves the spotlight […]