Allergy free key lime pie recipe

I'm so happy! I have a long history of making cheesecake messes at the bottom of the oven.

Same with slices. Yet here is not only a perfectly edible but hard to resist key lime pie. 

Now, how long can I wait before sneaking a slice...

Ingredients

• 200g Orgran biscuits of your choice
• 1 tbs caster sugar
• 100g Nuttlex, melted
• 4 tsp Orgran No Eggs, whisked with 120mls water until thick
• 395gms condensed goat’s milk (you may need to make this)
• 2/3 cup half and half goat’s milk and plain soft goat’s cheese, beaten
• Finely grated rind and juice of 4 limes
• 3 tsp powdered gelatine

Method

• Preheat oven to 170°C.
• Line base of a 20cm spring-form tin with baking paper.
• In a bowl, crush and beat biscuits until fine crumbs (or process).
• Add sugar and Nuttlex and beat until evenly combined.
• Press mixture firmly into the base and 3cm up sides of tin.
• Refrigerate.
• If needed, prepare condensed goat's milk (see previous recipe).
• In a large bowl, beat goat’s milk and soft goat’s cheese together to form the half and half.
• In a small bowl whisk together the Orgran No Egg and water until thick.
• Whisk together Orgran No Egg mixture, condensed goat’s milk, half and half, gelatine, lime rind and lime juice until smooth.
• Pour into biscuit crust.
• Place on tray and bake for 40-45 mins or until set.
• Cool.