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Aussie Lime Pie

Aussie Lime Pie

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Louise Griffin

Easy lime pie with ANZAC cookie crust.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 60.5g
  • 20%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 327 mg
  • 13%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch glass pie pan.
  2. In a medium bowl, mix together oats, coconut, flour, and sugar. In a separate bowl, mix together melted butter or margarine, corn syrup, and baking soda until frothy. Add corn syrup mixture to oat mixture and stir until ingredients are thoroughly combined. Press mixture evenly into bottom and sides of pie pan.
  3. In a medium mixing bowl, combine condensed milk, lime juice, egg yolks, and lemon rind. Beat on medium speed 1 minute. Pour mixture into pie crust.
  4. Bake in preheated oven for 20 minutes, until firm in center. Do not allow to brown on top. Chill before serving.
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This recipe made me homesick, well the base did. In Australia we use "Golden Syrup, which is a darker syrup than the Karo light. I find it gives the base more taste. You can also use the base recipe for GREAT Aussie Anzac (Australia, New Zealand Army Corps) cookies. Just place a teaspoon of the mixture on a cookie tray 1 inch apart. They get their name because they were sent to the "diggers" soldiers in WW1.


Like a key lime pie with a macaroon crust. YUMMMMMM

Rebecca K

I had to write in about this one -- it's truly outstanding. Unlike some others, I find it too sweet for my tastebuds so I cut the sugar in the crust to 1/4 cup (or less). Also, I've tried it with 2 whole eggs instead of 4 yolks. I separated the eggs, beat the whites and folded them in before baking. Same taste - just a bit lighter. Finally, why not use the lime zest since you're using the limes? Nevertheless, however you tweak it, a fabulous recipe.