This adaptation of a traditional key lime pie couldn’t be easier to make! Combining a buttery biscuit base with tasty baked lime flavoured filling, topped with a dairy free whipped cream. I’ve been playing around with this recipe for a while now, but I’m finally really happy with the result! If you do make my Key Lime Pie I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently Asked Questions:
Which gluten free biscuits do you use for the base?
For this recipe I used 2 packets of Tesco Free From digestives however any Free From digestive alternative will work.
Which dairy free condensed coconut milk did you use for the filling?
For this recipe I used 2 210g cans of the the Biona Organic Sweetened Condensed Coconut Milk which works really well to create a creamy filling. Note, I haven’t tried this recipe with any other alternatives.
Which dairy free cream do you use for the topping?
For this recipe I used the Elmea plant based double cream. This cream does have a ‘may contain milk’ warning on so is not suitable for milk allergy sufferers (I’m only intolerant!) but any other dairy free double cream would work. Alternatively, if you are not from the UK and are unable to get your hands on any dairy free double cream, dairy free heavy whipping cream would also work for this recipe.
Which baking tin did you use for the recipe?
For this particular recipe I used a 9 inch loose bottomed fluted flan tin.
How long will the pie last?
This pie will last in the fridge for up to 2 days.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
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