No image available
Member recipe

Key Lime Pie

  • 1
  • 2
  • 3
  • 4
  • 5
(21 ratings)

Member recipe by


Serves 6

An easy dessert pot which i make at work

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 375g/12oz plain or sweetmeal digestive biscuits, crushed
  • 150g/5oz unsalted butter
  • grated zest and juice of 8 large limes
  • 570ml/1 pint double cream
  • 1 x 397g/14oz can sweetened condensed milk
  • To Decorate:
  • crystalized lime zest


    1. 1. Melt the butter in a small pan and stir in the crushed biscuits. Lightly press into the base of a 23cm/9in deep loosed-bottomed fluted flan tin. Chill whilst preparing the filling.
    2. 2. To prepare the filling: place the lime juice into a large bowl, add the cream and condensed milk. Whisk for 1-2 minutes. Add the lime zest and lightly stir. Pour into the prepared biscuit base. Place onto a tray and chill for 1-2 hours.
    3. 3. Decorate with crystalized lime zest and serve.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (29)

I don't wash up's picture

I just made a Key Lime Pie, using the recipe from Delia Online. I really wish I hadn't bothered. The recipe called for condensed milk (Carnation.) Nothing said about it having to be sweetened condensed milk. Ultimately, the pie turned out looking extremely good. Unfortunatelly, without any kind of sugar in it, it was something akin to battery acid. My fillings generated 36 volts as soon as the pie filling hit them. I am now looking for something that will fill the void between "face screwing tart," and "Jeez. That's sickly." And as for Delia. Maybe she ought to start actually reviewing what people are posting in her name...

lb02252's picture

This is delicious and really easy to make. I used ginger biscuits for the base and that worked brilliantly. I found the recipe really heavy on butter for the base (I ended up draining lots off). I'd suggest just using half the recipe amount. But all in all a good recipe for a tingling taste sensation!

angiestevens1's picture

Love it it is perfect everytime and have used dark chocolate diegestives for the base. Yum Yum

looeybee's picture

Love this version of a recipe I have made before, using combination of ginger biscuits and digestives for the base, lemon juice and zest for the flavouring. I agree with other comments that the lighter condensed milk and Elmlea instead of full double cream make for a less guilty conscience!!! Will maybe try with orange too.

nownownoonoo's picture

I use this recipe all of the time, so much so, it's become my signature dish! I've amended the recipe a little bit because the proportions of base and cream were too much for me. I use approximately half the biscuit and butter quantities (which lines a 20" tin) and I only use a splash of double cream to enhance the taste and colour... I just couldn't get my head around using a whole pint of cream! The result, a tasty and stylish dessert.

tartybaker123's picture

Can anyone please tell me if this cheesecake is sharp & tangy. I love making cheesecakes but cannot cope with anything that make's me wink. Thank you for any replies.

greedygannet's picture

This was delicious - makes absolutely loads! I only had 7 limes (and they were pretty small) but it was still very limey and didn't seem to suffer for it. I used ginger biscuits for the base too - but I'm sure digestives would be good too. Will definitely be making again.

sarahayyub's picture

Well this certainly is the recipe to wake up the taste buds! Really easy to make (with the bonus of looking rather professional) and loved by everyone - I used ginger nuts instead of digestives and tasted great! Am making again this weekend :-)

eddiehaltof's picture

mine doesn't apperar to be setting very well. Should I have whisked it more until very thick?

siubhanmac's picture

Super easy and impressive recipe, though in our house we omit the crystallized lime decoration in favour of a drizzle of dark chocolate! Yum !

sbirkinshaw's picture

Try using milk chocolate hobnobs for the base, gives more texture and taste. You can leave them as quite chunky crumbs as the chocolate helps hold the base together - very tasty!

sharonlyttle's picture

gorgeous! used half ginger nuts and was fantastic

jumper's picture

Simply delicious!

katie6666's picture

Very nice and easy recipe and was very well received in our house especially by the boys who always love cheesecake type recipes

katie6666's picture

Very nice and easy recipe and was very well received in our house especially by the boys who always love cheesecake type recipes

amitchouhan's picture

This is a very easy recipe to do. I used Elmea Double Light and can do it in one food mixer, 2 bowls and a couple of spoons. I do half quantities and its still plenty.

I've now had orders come through to make them!

babypink2807's picture

Fantastic very easy, everyone loves it was so pleased, but probably will use possibly 1 - 2 less limes for me

carlinghurst's picture

Excellent recipe. Very easy to make and delicious. I used ginger biscuits for the base. I also made half the recipe and re-used the glass GU desert pots. Half quantity makes 8 pots. They looked really professional. I decorated the top with a circle of ginger biscuit crumbs and a little lime zest in the middle. Highly recommended.

version3point1's picture

Superb recipe – I divided everything by half for a smaller flan tin as a serving for 12 was a bit much (for two people at home). Very easy to make and quite refreshing. I used ginger biscuits for the base as suggested and it gives a subtle bit of spice, but the limes just balance it off perfectly.

In reply to HSG – the pie should be like a cheesecake.

huisangui's picture

I would like to make this pie. Would anyone be able to tell me if the crust should like a pie crust (ie all over the side of the flan dish as well) or like cheesecake crust (just at the bottom of the flan dish). Many thanks for your help.


Questions (1)

angiestevens1's picture

can you freeze this

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…