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 that originates from the Florida Keys. It is made from key limes that 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.
Key Lime Pie is renowned for its smooth and tangy filling made from egg yolks, sweetened condensed milk and lime juice. The crust is usually made with a mixture of Digestive biscuits and butter, creating a perfect balance of flavours with the lime filling. A topping of whipped cream is optional but highly recommended!
Why You'll Love This Recipe
- Easy Prep: Six simple ingredients and easy step-by-step directions.
- Tropical Delight: Indulge in the delightful taste of tropical flavours with this sweet and tangy combination.
- Freezer friendly.
Note: The full ingredients and 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 a lot.
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. Key limes are hard to get hold of, so regular limes will work just as well.
Cream - use full-fat whipping cream. You don't have to add cream as a topping, but it's a nice touch.
Step by Step Instructions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
1. 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.
2. Melt the butter in a saucepan over low heat.
3. Pour the melted butter over the biscuit crumbs.
4. Mix the biscuit crumbs with the butter until all the crumbs are evenly coated.
5. Tip the mixture into a tart tin and press down with the bottom of a spoon. Smooth over the top until the sides and bottom of the tart tin are coated with the biscuit base.
6. Bake the biscuit base in the oven for 8 minutes until lightly golden. Leave to cool.
7. To make the lime filling, whisk the egg yolks for 30 seconds.
8. Add the sweetened condensed milk and whisk for 5 minutes until thick and creamy.
9. Add the lime juice and zest and mix until combined.
10. 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 in the fridge for at least 4 hours. Just before serving, whip the cream and spread it over the top.
Rolling the limes on a hard surface before squeezing helps release more juice.
It's best to place the tart tin on a baking sheet before putting it in the oven to prevent spills and accidents!
Serve the Key Lime Pie with a topping of whipped cream and some extra lime zest.
FAQs & Expert Tips
It's best to store Key Lime Pie in the fridge to prevent it from melting. It will last up to 3 days in the fridge.
Yes, Key Lime Pie freezes well without the whipped cream topping.
No, they are two very different products. Therefore, the Key Lime Pie will not work.
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Key Lime Pie
- 22cm tart tin with high sides
- 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
- 300 mls full-fat whipping cream, optional
- 1 teaspoon lime zest, optional
- Preheat the oven to 160℃ fan/180℃/350℉.
- 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 into the bottom and sides of the tart tin with the back of a spoon. 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. It's best to place the tart tin on a baking sheet before putting it in the oven to prevent spills and accidents.
- 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.