Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Key Lime Pie.
I used to make key lime pie all the time as it is my sister’s favourite dessert. Now that I have discovered you can get dairy free coconut condensed milk key lime pie is back on the menu. The recipe is pretty simple, a gluten free digestive biscuit base, coconut condensed milk, egg yolks and lime juice make the filling and I’ve topped with some whipped soya cream.
I know numbers shouldn’t matter (remeber I am a chartered accountant) but this week marked a cool FreeFromFavourites milestone when I reached 30,000 followers on Facebook. I really appreciate every follow and loving hearing what you have been making and what recipes you would like to see coming up on the website. So a big thank you to all my followers for making this so much fun.
Have a great weekend everyone.
Other Dessert Ideas
If you like this recipe for Gluten and Dairy Free Key Lime Pie then you might like to try one of my other dessert recipes:
- Treat yourself with my Tiramisu (Gluten & Dairy Free)
- Go traditional with my Strawberry Trifle (Gluten & Dairy Free)
- Make a cheesecake with my recipe for Orange Cream Cheesecake (Gluten & Dairy Free)
- Have a pretty little pie with my Strawberry Galette (Gluten & Dairy Free)
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Key Lime Pie (Gluten Free, Dairy Free)
For the base:
For the lime filling:
For the topping:
Preheat the oven to 160 oC
Crush the digestive biscuits into fine crumbs and mix in the melted spread
Grease a 8” pie dish and press the crushed biscuit mix into the base and up the sides
Bake for 12 minutes
Remove from the oven
Beat together the coconut condensed milk, egg yolks, lime juice, lime zest and green food colouring
Pour into the base and place in the oven for 30 minutes or until just set with a slight wobble
Remove from the oven, allow to cool and then chill for 4 hours
Whip the dairy free cream and spread over the top of the pie
Top with the lime zest and slices