Gluten, Dairy & Egg Free Key Lime Pie Bars

serves / makes 9
30 prep time
30 mins cooking time


Key Lime Pie is the perfect dessert to enjoy on a summer evening – fresh and zesty, perfect after dinner or served at a BBQ. I’ve used a blend of cashew nuts and coconut cream to get my topping for this pie – not your traditional key lime pie ingredients but it still tastes great.

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For the base:

For the topping:


  1. Preheat the oven to 150 oC
  2. Crush the digestives into fine crumbs then stir in the melted dairy free spread
  3. Line a 6″ by 6″ cake tine with tin foil
  4. Press the crumbs firmly into the base of the cake tin
  5. Bake for 10 minutes
  6. Place the cashew nuts, coconut cream, cornflour, lime juice, lime zest and maple syrup into a blender and blitz until smooth
  7. Pour over the crumb base and bake in the oven for 20 minutes
  8. Remove from the oven and allow to cool
  9. Refrigerate for 4 hours then cut into 9 bars
  10. I decorated mine with lime slices, some icing sugar and a sprinkle of extra lime zest