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Key Lime Pie Recipe



  • 200 ml Maple or rice syrup. I used rice syrup.
  • 1 litre coconut milk (I used spiral brand, orange label but last time I did on the stove top my old version and did with Ayam coconut MILK. Also same result)

For the CRUST

  • 240 g OR 1 1/2 cups of roasted almonds (use activated almonds, but regular are fine too.)
  • 1/2 cup softened apple chunks (softened with a 1/4 cup of water in a pan for 10 minutes on high on the stove) OR 200g tinned pineapple if you wanted to go old school / 1 cup
  • 110 g OR 1 cup tapioca flour you can use arrowroot too, but preservative free is very hard to find
  • 50 g OR 1/3 cup rice syrup, maple syrup or coconut sugar
  • 2 pinches sea salt
  • rind of a lime
  • 1 pod vanilla seeds scraped out or 1/2 teaspoon vanilla bean powder


  • 4 large egg yolks
  • 400 ml condensed milk
  • 5-6 tbsp lime juice (taste at 5, add another if you want it more limey)
  • Zest of half a lime


  • 400 ml coconut cream top of can only from 2 cans.
  • 2 tbsp Maple or rice syrup.
  • 1/2 tbsp vanilla bean powder (Organics on a Budget) will help you with that and loads of other good things if you're in Australia) or try Amazon if you're in the States or Canada.



  • Conventional condensed milk is one of the most processed supermarket products going around. Seriously denatured milk proteins are very bad for digestive health. That’s why long life milk, and even pasteurised milk can be problematic for people. Then, it’s blended with copious amounts of white sugar. Moving on shall we? Lucky, there’s a simple way to make a wholefood version.


  • With Thermomix thanks to the gorgeous Jo from Quirky Cooking ( for her recipe the other day (stove top method just below)
  • Pour all into Thermomix or MyCook Premium. Speed 4 for 45 minutes on the timer, temperature Varoma. LID OFF. Pour out into a bowl to cool. You’re done. Makes about 450ml condensed milk, meaning you have enough for the 400ml you need for this recipe, plus some to plop on the buckini or quinoa porridge. Win!


  • Pour all ingredients into a saucepan and turn heat on medium heat. Once it comes up to the boil, bring down to the simmer and stir occasionally for 2 hours. Then, pour into a bowl to cool but no need to cool completely or put in fridge or anything. Done.


  • For the crust I used my nourishing almond biscuit recipe minus the spices. read the whole recipe here especially if you want to make the biscuits, or use this abridged method for the pie crust:
  • In your processor / whizzer of choice, whiz your almonds till finely crushed. Add all the rest. Whiz again until well combined into a crunchy paste consistency.
  • Then, press out this mixture into a spring form pan, that has been lined just on the bottom with a circle cut-to-measure of parchment paper. Press it all out until it’s just under a 1/2 cm thick on the base and up the sides.
  • Bake in oven for 15 minutes on 180C / 350F. It will bubble up / puff up a bit. Don’t worry. Just coerce it gently flat afterwards, and press out any ‘floating fat’ on top there there is any, with a paper towel or tissue. You might need to do 20 minutes, oven depending. Do not be tempted to let it go fully golden brown, as it still has 20 minutes with the filling to go and burnt crust is bitter!
  • Don’t remove the crust from the tin. It needs further baking with the filling.
  • NEED TO BE NUT FREE? Try my faux pie crust instead


  • Take 4 egg yolks and whisk them on high for a minute (speed 8 TM/ MyCook). Then if using a TM, reduce to speed 6 and blob in 400ml of condensed milk slowly until fully incorporated and at the end, whisk in your lime juice and rind. Pour this mixture now into the pie crust. Bake for 15-20 minutes on 180C / 350F until only slightly wobbly in the middle.
  • Now, pop it all in the fridge for – you’re going to hate me now – 4 hours. Yep, sorry about that.


  • YUM!!! Is all I can say and use this to ‘ice’ your cupcakes, carrot cake or even pop leftover mixture from this recipe, in the next day’s smoothie.
  • You’ll need 2 cans of coconut cream for this, but you won’t be using the lot. Keep them in the fridge for an hour, and scoop off just the thick top part, keeping the water to the side for smoothies later.
  • Whisk the thick coconut cream for a minute on turbo first in whatever whizzy thing you choose. I used a hand held beater. It was perfect for the task.
  • Then plop other ingredients in. Whiz for a further 10 seconds. You’re done.
  • Note: If you’re not ready to assemble straight away, put in the fridge, and then re-whiz for a few seconds, to fluff it back up ready for spreading, when you are ready to spread over the top of the pie.
  • Note 2: I didn’t need all of this. I had about 1/2 a cup excess and used in smoothies over the next couple of days and it was a delicious addition to a berry smoothie!


  • Pull out your set pie from the fridge. Release it from the spring form and remove the ring and the base, along with the parchment paper circle and place on a flat cake building tray or your serving plate.
  • Take a spatula and blob a huge blob of the cream topping smack bang in the centre of your pie. Gently spin the cake around with one hand, and in the opposite direction, spread your icing out in a circular motion. That way you get nice even coverage and form to the cream top.
  • Grate another lime zest’s worth and sprinkle a few bits of lime zest on top. Et voila! You’ve done it. Do you feel clever? I did!