Easy Key Lime Pie

Serves 8
60 minutes
Sweet
Mexican

Easy Key Lime Pie

A bright, healthier and zesty twist on the classic. I use a buttery oat crust instead of biscuits and add spinach powder for a natural colouring with no add flavour. It’s called a Key Lime Pie because the original recipe used tiny, fragrant Key limes from the Florida Keys in the 1800. But don’t stress if you can’t find them; any fresh limes work beautifully here.

Ingredients

Oaty Crust

180 g rolled oats
60 g plain flour
80 g light brown sugar
½ tsp salt
120 g unsalted butter, melted

Key Lime Filling

4 large egg yolks
1 tin (400g) sweetened condensed milk
4 fresh lime juice & zest
1 tsp spinach powder or matcha

LET’S DIVE IN

Oaty crust:

Preheat the oven to 180c. Lightly grease a pie dish. In a bowl, add 180g gluten-free rolled oats, 60g gluten-free plain flour, 80g light brown sugar, and ½ tsp salt to a coarse crumb.

Pour in 120g melted unsalted butter and combine well. Press firmly into the base and sides of the pie dish. Bake for 10 minutes until lightly golden. Set aside to cool slightly.

Lime filling:

In a bowl, whisk 4 large egg yolks until smooth (keep the whites to make shredded pancakes). Add 400 g sweetened condensed milk, 4 fresh lime juice, lime zest from all 4 limes, and optional - 1 tsp spinach powder or matcha (used for colour). Whisk until creamy and evenly coloured.

Bake & chill:

Pour the filling into the warm crust and smooth the top. Bake for 15 minutes until the edges are just set and the centre has a gentle wobble. Cool on a rack for 30 minutes, then chill for 3–4 hours (overnight for clean slices).

Garnish with extra lime zest, fine lime slices, or a light dusting of spinach powder for an eye-popping finish.

BIFF, BOSH, NOSH!