Gluten and Dairy Free Key Lime Pie

serves / makes 6-8
30 prep time
30 mins cooking time


My sister doesn’t really have a sweet tooth but this was always her favourite dessert. I stopped making it for a while after I had to stop with the dairy and gluten because I just couldn’t figure out how to make it. This version tastes exactly the same as the gluten and dairy loaded version.

I usually like to put on recipes with ingredients you can easily buy, this recipe has the slightly harder to find dried soya milk, I purchased this from my local health food store but you can also buy it online.

As it can be difficult to get dairy free creamy to whip up nice and thick I decided to top this pie with french meringue, it is soft and marshmallowy (not sure that is a word!) rather than chewy like other meringues.




For the base:

  • 200g gluten and dairy free digestive biscuits
  • 85g dairy free spread, melted
  • 1 teaspoon golden syrup

For the lime filling:

  • 55g dairy free spread
  • 155g caster sugar
  • 110ml boiling water
  • 125g dried soya milk powder
  • 4 egg yolks
  • 120ml freshly squeezed lime juice
  • 1 tablespoon lime zest
  • drop of green food colouring, optional

For the topping:

  • 50g caster sugar, plus 1/2 tablespoon
  • 50ml water
  • 1/2 tablespoon golden syrup
  • 2 egg whites


GF DF Key Lime Pie

To make the base:

  • Preheat the oven to 180 oC
  • Crush the digestive biscuits into fine crumbs and mix in the melted spread and golden syrup
  • Grease a 23cm pie dish and press the crushed biscuit mix into the base
  • Bake for 12 minutes
  • Remove from the oven and allow to cool
  • Turn the oven down to 160 oC

To make the lime filling:

  • Place the boiling water in a medium bowl, add in the spread and stir until melted
  • Stir in the caster sugar and soya milk powder
  • Place in the freezer to chill for 10 minutes
  • Beat in the egg yolks, lime juice, lime zest and green food colouring
  • Pour over the cooled base and place in the oven for 15 minutes
  • Remove from the oven, allow to cool and then chill for 2 hours

To make the topping:

  • In a small saucepan add the 50 g of caster sugar, water and golden syrup
  • Bring to the boil and leave to boil for 1 minute (if you have a sugar thermometer it should reach 110 oC)
  • While the syrup is coming to the boil whisk the egg whites until soft peaks form then gradually whisk in the 1/2 tablespoon of caster sugar
  • While continuing to whisk gradually pour in the sugar syrup mix and whisk on high for 5 minutes
  • Place in a piping bag and pipe onto the top of the key lime pie

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