This classic Key Lime Pie has a tangy citrus flavour and a crumbly biscuit base. It's super easy to make and is perfect for summer parties, BBQs and picnics.
Key Lime Pie is a famous dessert from the Florida Keys. It is made from key limes, which are traditionally grown in this region. If you cannot find key limes, don't worry; regular limes from the supermarket will work just as well.
Limes can add a zesty kick to any dish, so we always include them in our recipes. There is no limit to what you can create, from the refreshing Tommy's Margarita to a colourful Lime Drizzle Cake.
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Why You'll Love This Recipe
- Easy preparation: Six simple ingredients and easy step-by-step directions to follow.
- A great summer dessert: Indulge in the delightful taste of tropical flavours with this sweet and tangy combination.
- Freezer-friendly: The Key Lime Pie can be stored in the freezer for up to a month (without the cream topping).
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Digestive biscuits - a staple in the biscuit aisle at most supermarkets.
- Unsalted butter - unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different butter brands can vary greatly.
- Egg yolks - use large eggs.
- Sweetened condensed milk - don't use evaporated milk; otherwise, the Key Lime Pie will not work.
- Limes - use fresh limes of any variety.
- Cream - use full-fat whipping cream. You don't have to add cream as a topping, but it's a nice touch.
How to Make Key Lime Pie
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Crush the Digestive biscuits by placing them in a bag and rolling over them with a rolling pin. Transfer the crushed biscuits to a large mixing bowl.
- Melt the butter in a saucepan over low heat.
- Pour the melted butter over the biscuit crumbs.
- Mix the biscuit crumbs with the butter until all the crumbs are evenly coated.
- Tip the mixture into a tart tin and press down with the bottom of a spoon. Smooth over the top until the biscuit base coats the sides and bottom of the tart tin.
- Bake the biscuit base in the oven for 8 minutes until lightly golden. Leave to cool.
- To make the lime filling, whisk the egg yolks for 30 seconds.
- Add the sweetened condensed milk and whisk for 5 minutes until thick and creamy.
- Add the lime juice and zest and mix until combined.
- Pour the filling over the biscuit base and bake in the oven for 15-20 minutes until slightly wobbly in the centre. Allow it to cool on the benchtop, then cover it and refrigerate for at least 4 hours. Just before serving, whip the cream and spread it over the top.
Top Tips
- Rolling the limes on a hard surface before squeezing helps release more juice.
- Placing the tart tin on a baking sheet before baking is best to prevent spills and accidents.
- Use the leftover egg whites to make meringues.
Serving Suggestions
Serve the Key Lime Pie with a topping of whipped cream and decorate with lime zest or thin lime slices.
Storage
You can store the Key Lime Pie in the fridge for up to 3 days, covering it with foil or plastic wrap.
It can be stored in the freezer without the whipped cream topping. Defrost in the fridge overnight.
Common Questions
No, they are two very different products. Therefore, the Key Lime Pie will not work.
One of the main reasons it could be runny is because it wasn't refrigerated long enough.
The Key Lime Pie filling is typically yellow because of the egg yolks.
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📖 Recipe
Key Lime Pie
Equipment
- 22cm loose-based round tart tin with high sides
Ingredients
- 250 g Digestive biscuits
- 100 g unsalted butter, roughly chopped
- 3 large egg yolks
- 400 g sweetened condensed milk, (one tin)
- 150 mls lime juice, about 5-6 limes
- 1 teaspoon grated lime
Topping
- 300 mls full-fat whipping cream, optional
- 1 teaspoon lime zest, optional
Instructions
- Preheat the oven to 160℃ fan/180℃/350℉. Lightly grease the bottom and sides of a 22cm loose-based round tart tin. Use one with high sides if possible.
- Add the biscuits to a zip lock bag and roll over them with a rolling pin until they resemble crumbs. Transfer to a large mixing bowl.
- Melt the butter in a saucepan over low heat, stirring frequently. Remove from the heat, add the melted butter to the crushed biscuits, and mix well until combined.
- Press the mixture firmly into the bottom and sides of a 22cm loose-based round tart tin. Bake in the oven for 8 minutes, then allow to cool.
- Place the egg yolks into a large mixing bowl and whisk with an electric whisk for 30 seconds until the yolks have thickened. Pour in the condensed milk and whisk for 5 minutes until thick and creamy. Add the lime juice and zest and whisk for 10-20 seconds until incorporated.
- Pour the mixture over the biscuit base and bake in the oven for 15-20 minutes until slightly wobbly in the centre. To prevent spills and accidents, it's best to place the tart tin on a baking sheet before putting it in the oven.
- Leave to cool on the bench top, then cover and chill in the fridge for at least 4 hours before serving.
Whipped Cream Topping (optional)
- Just before serving, whisk the cream until stiff peaks form. Spoon over the pie and garnish with extra lime zest.
Don says
My wife made this recently and it was delicious.
Vicki says
Thank you so much Don!