Gluten and Dairy Free Key Lime Pie

serves 8


For the base:

  • 200g gluten and dairy free digestive biscuits
  • 100g dairy free spread, melted

For the lime filling:

  • 200g coconut condensed milk (like this)
  • 2 egg yolks
  • 65ml freshly squeezed lime juice
  • zest of one lime
  • drop of green food colouring, optional

For the topping:

  • 300ml carton of dairy free whipping cream (like this)
  • zest of one lime
  • 1 lime thinly sliced and halved



  1. Preheat the oven to 160 oC
  2. Crush the digestive biscuits into fine crumbs and mix in the melted spread
  3. Grease a 8” pie dish and press the crushed biscuit mix into the base and up the sides
  4. Bake for 12 minutes
  5. Remove from the oven
  6. Beat together the coconut condensed milk, egg yolks, lime juice, lime zest and green food colouring
  7. Pour into the base and place in the oven for 30 minutes or until just set with a slight wobble
  8. Remove from the oven, allow to cool and then chill for 4 hours
  9. Whip the dairy free cream and spread over the top of the pie
  10. Top with the lime zest and slices

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