*The biscuit packet I used was marked as “May contain traces of Egg”, which is ok for my friend’s allergies. Please check the packaging of all products and the severity of any allergies before serving this recipe. (ie. it ain’t my fault!)


The Lime Tree in our backyard had recently produced a lot of fruit. Since recently I’ve seen so many yummy-looking Key Lime Pie recipes floating around the Interweb, I thought I’d try to bake one and see what all the fuss is about. I was having a friend over with egg allergies, so I tried to find an Egg-free version and found this one over at Yum, Yarn & Yoga. The recipe had the US cup measurements… and biscuits we didn’t have in my Australian supermarket… and I wasn’t sure there was enough butter etc…. so I changed the recipe a little 🙂 This is what I did…



150g Marie Biscuits

130g Melted Butter

1/2 Cup Raw Castor Sugar


Crumble biscuits in food processor.

Add Sugar & Butter, then process a bit more to mix.

Press into dish. (I used Tupperware Flan Form – worked perfectly!)

Bake for 5 mins on 160 degC (Fan Forced)




2 x 395g Cans of 99% Fat Free Condensed Milk

1/2 cup Light Sour Cream

3/4 Cup Lime Juice

Zest from 1 Lime


Mix together the condensed milk and sour cream with hand beater or low.

Mix in juice and zest.

Pour over prepared base.

Bake for 15min at 160deg FF.





The recipe at Yum, Yarn & Yogo also states to make sure the pie doesn’t brown, so I was really conscious of that when baking it. The filling just needs to set, which happened perfectly for me in the 15 min.


The amount of butter in the base can vary a bit, depending on if you want it really buttery, dense & thick or a bit crumblier. The Yum, Yarn & Yoga recipe had 6 Tbsp., which the online conversion told me was roughly only 85g. When I put only this much in I found it really crumbly, so chose to put quite a bit more in. With 150g it was quite buttery and dense (which some people who tried it loved), however the next time I put in 130g and really liked it.


Can also be made in a 23cm sqaure tin if you want to cut it as a slice.


It took me 30min from start to finish, including baking time (though I had someone else squeeze them limes). I served some as larger ‘pie’ pieces with cream, and then cut the remainder into bite-sized squares. It was super delicious either way!


That’s how simple it was. Seriously simple.