January 27, 2021

Key Lime Pie (Gluten and dairy free)

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.

Print Recipe
5 from 1 vote

Key Lime Pie

Prep Time15 mins
Cook Time30 mins
Setting time3 hrs
Servings: 12 Slices

Ingredients

Base

  • 320 g gluten free digestive biscuits (*See FAQs)
  • 150 g dairy free butter (melted)

Filling

Topping

  • 150 ml dairy free double cream (*See FAQs)
  • 2 tbsp icing sugar
  • Lime Zest (To decorate)

Instructions

  • Preheat the oven to 160°C. Make the base by crushing gluten free biscuits with a rolling pin in a large bowl to form crumbs (Alternatively, blitz them in a food processor). Stir in the melted dairy free butter and press into the base and up the sides of a greased 9” fluted flan tin. Bake in the oven for 15 minutes while you make the filling. 
  • Beat the egg yolks with an electric whisk for a couple of minutes and then add the sweetened condensed coconut milk, lime juice and lime zest and mix again for a minute until combined
  • Pour the lime mixture into the partially baked crust and bake for another 15 minutes. Remove from the oven (the filling will still be wobbly) and place in the fridge to set for atleast 4 hours, or ideally overnight. 
  • Before serving whisk the dairy free double cream to stiff peaks, add the icing sugar and whisk again until fully incorporated. Spread the cream on top of the key lime pie and decorate with grated lime zest. Store 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

*Please note, this post contains affiliate links.

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