Key lime pie

Prep: 30 mins Cook: 25 mins

Easy

Serves 8
Lime, cream and a buttery biscuit base - this zesty oven-baked treat makes a refreshing and indulgent end to a meal

Nutrition and extra info

Nutrition: per serving

  • kcal695
  • fat50.8g
  • saturates27.8g
  • carbs51g
  • sugars37.4g
  • fibre2.1g
  • protein8.8g
  • salt0.8g
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Ingredients

  • 300g Hob Nobs
  • 150g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 x 397g tin condensed milk (we used Nestlé)
  • 3 medium egg yolk
  • finely grated zest and juice of 4 limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 300ml double cream
  • 1 tbsp icing sugar
  • extra lime zest, to decorate
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. Heat the oven to 160C/fan 140C/gas 3. Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin). Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.

  2. Put the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3 minutes. Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like.

  3. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate. To decorate, softly whip together the cream and icing sugar. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

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Comments, questions and tips

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Comments (101)

Melanies1973's picture
5

A firm favourite in our house, especially when we have friends over, or when we need to take something to a friend's house or a get together. It's quick, easy, reliable and tastes fantastic!

I often use half lemon, half lime which tastes just as nice, and tend to use digestive biscuits for the base rather than hobnobs. Ginger biscuits would probably also work well. I don't put any cream on the top as personally I'm not keen on cream with citrus. I must have made it 10-15 times already and will continue to do so!!

wuncee2's picture
5

This is so easy to make and it's always very well received. I use ginger biscuits for the base instead of Hobnobs.

l_dommett's picture
3.75

really tasty. like others suggested I cut the amount of butter to 130g which was enough to mould the base up the sides of the tin without it becoming greasy.

i also didn't bother with the sweet whipped cream. the sharp filling and sweet base were a great combo on their own.

annie fancypants's picture

Great filling but you do not need 150g butter for base - too sloppy. No need for cream on top. Gorgeous as is.

bruc044's picture
5

Made this as per recipe though didn't bother with the sweet whipped cream. Very rich but really tasty. Just don't try and eat too much in one sitting!

ambar_ar's picture

Please, please stop calling this a "Key Lime" pie. Key Limes are a specific type of lime that only grows in a few places. From the reviews I have no doubt it tastes good, but it is NOT a KEY Lime pie.

jamessk's picture

Thats just pedantic... this is a BBC food guide, Key limes are not easily available in the UK.

katslater3's picture
5

PIE IS LOVELY ! Made it yesterday...me and my partner finished it today

Bobby Roux's picture
5

Lemon and Lime, a classic combination and one that I find works sumptuously with this recipe.It was actually a mistake on my behalf that I found this out. I mistook a lime for a lemon (yes, it was green in colour!) and just used the juice, it worked fantastic taking the bitterness/sharpness of the limes.

We all have different taste right? Well, my family and I felt the sole use of limes was a little too sharp for our tastebuds, so ever since I've resorted back to using the juice of one lemons and the juice and zest of three limes. It takes the sharpness out and adds a slight sweetness that works beautifully with the other ingredients.

I also often choose to leave out the whipped cream or provide it as an option because my family and I don't feel the textures of the whipped cream add much value to the dish.

With a family of 6 (4 in the house) this desserts is often polished off in two sittings. That's just how good it is!

socagirl's picture
5

This key lime pie is amazing - I've made it for multiple dinners and everyone has loved it. You don't necessarily need to use all the cream though and when cooking the crust the butter does leak out of the bottom of my tin. Otherwise it is delicious!!

nmmcquiston's picture

I could have used clarification as to whether condensed milk meant sweetened condensed milk or evaporated milk. I looked up other recipes to see which was used in those.

gerry35nz's picture
5

I've made this one several times it's a great recipe. I have made a few modifications which I have included under the tips.

steph_foster's picture

This is GORGEOUS!!! I used digestive biscuits on the bottom (because I don't like ginger) and the worked brilliantly. Will definitely be making again, highly recommended!

Suzi D's picture
5

Half hob nobs and half ginger nuts for the base worked a treat. The gingery flavour really goes well with the lime. We just had the cream on the side and I can't imagine you'd need to put the sugar into the cream, it was sweet enough. Everyone loved it, not a crumb left and the serving knife scraped clean!

kirstinmurray's picture
3.75

Made this pie 10 days before it was needed and then froze it - worked out very well. I used 4 limes (fairly small ones) and it had a sharp zesty flavour. I personally think you need the sharpness of the limes to tone down the sweetness. For me this pie was too sweet - it is fine in small slices but is very rich and a little sickly. The recipe is easy to make and seems to freeze well but I don't think I will make it again.

Kitty3777's picture
5

Made it using a packet of ginger nuts for the base and without the cream and it worked brilliantly. I left it in the oven for at least half an hour by mistake and it still came out fine. I didn't press the biscuit base around the sides but i would try harder to do so next time as the filling glued itself to the side of the tin and didn't look so appetising but tasted yummy which is what matters!

helen707's picture
5

Feared it may be very sickly but the lime zest and juice stops that. Like another reader I reduced the butter and cream ( and used unsweetened cream too) but it is lovely. I have just bought some oreo bics ready crushed and plan to try that as a base next, hob nobs work fine, as would digestives I imagine. Looks great too!

Tinny29's picture
5

You can use any biscuit on the base. Really easy dessert. I always add extra lime. Don't need as much double cream on top as it's very filling. Lovely summer pudding.

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Questions (9)

terrilouise74's picture

Can you tell me if unsalted or salted butter was used for the biscuit base please? thanks

goodfoodteam's picture

Thanks for your question. We tend to flag up if we use unsalted butter, so if a recipe just asks for butter in a Good Food recipe that means salted.

 

ipodee's picture

Someone mentioned under Tips that in Brazil, they would add the whipped cream and return it to the oven to have the cream brown a little. Anyone has an idea how long to put the pie with cream into the oven?

victrix0's picture

This looks really tasty but I want to try making individual ones in mini tart cases. Has anyone tried this and would it work?

bmcphail5335's picture

If you make small ones it does work because I have tried it at home and it came out great but when you do make small ones you don't need a lot of mixture because they are only small.

gerry35nz's picture
5

Works great for me. I use Texas muffin liners. Still takes about 10 min to them first. I've listed some other modifications under tips to improve upon the recipe.

goodfoodteam's picture

Hi victrix0 thanks for getting in touch. We haven't tested this in individual tart cases but can see no reason why it wouldn't be fine to do so. You might want to look out for the individual loose bottomed tart tins instead of using a bun or muffin tin as they might be tricky to get out once made. Also the bases will likely take less time to cook if they are smaller so check on them after 5 mins not 10. Let us know how you get on. 

dolly98's picture

this recipe sounds great but can i freeze it (i wont be adding the cream topping) but want to make it prior to my sons party n just get it out to defrost??

bmcphail5335's picture

Yes you can freeze the key lime pie and yes you can defrost it but you will have to defrost it about 5-6 hours before.

Tips (11)

Kazlucy1's picture
5

I used the zest and juice 2 lemons and 2 limes. Perfect.

gerry35nz's picture
5

My modifications: I use 3 regular limes and 1 smaller lemon. Zest from 2 limes combined with juice from those two plus juice from the lemon. When baking the filling do so until top just starts to brown (1 min or 2 min extra). I then let cool for about two min and carefully remove the skin off the top which should come off all in one piece. Although the skin tastes good I don't like this texture being part of the pie. When making the whipped cream (I do this about 1 hour into the pie chilling) I grate the 3rd lime and add this to the cream, and the 1 tablespoon of icing sugar, along with about half of the juice from this lime in a chilled bowl, before I start mixing it. This gives the cream a nice lime taste as well. Top the pie with the whipped cream then chill a further 2 hours minimum. Recipe also works great for tarts, I use it in Texas muffin liners.

gerry35nz's picture
5

My modifications: I use 3 regular limes and 1 smaller lemon. Zest from 2 limes combined with juice from those two plus juice from the lemon. When baking the filling do so until top just starts to brown (1 min or 2 min extra). I then let cool for about two min and carefully remove the skin off the top which should come off all in one piece. Although the skin tastes good I don't like this texture being part of the pie. When making the whipped cream (I do this about 1 hour into the pie chilling) I grate the 3rd lime and add this to the cream, and the 1 tablespoon of icing sugar, along with about half of the juice from this lime in a chilled bowl, before I start mixing it. This gives the cream a nice lime taste as well. Top the pie with the whipped cream then chill a further 2 hours minimum. Recipe also works great for tarts, I use it in Texas muffin liners.

gerry35nz's picture
5

My modifications: I use 3 regular limes and 1 smaller lemon. Zest from 2 limes combined with juice from those two plus juice from the lemon. When baking the filling do so until top just starts to brown (1 min or 2 min extra). I then let it cool for about two min and carefully remove the skin off the top which should come off all in one piece. Although the skin tastes good I don't like this texture being part of the pie. When making the whipped cream (I do this about 1 hour into the pie chilling) I grate the 3rd lime and add this to the cream, and the 1 tablespoon of icing sugar, along with about half of the juice from this lime in a chilled bowl, before I start mixing it. This gives the cream a nice lime taste as well. Top the pie with the whipped cream then chill a further 2 hours minimum. Recipe also works great for tarts, I use this in Texas muffin liners. Great Recipe :)

PostRockandCats's picture

The name comes from the type of Lime used; a Key Lime vs a Persian Lime. If you ever get the chance to use this kind of Lime in your Key Lime Pie, do it! It tastes totally different! Much smaller, tarter and acidic! It makes for a more refreshing slice, which is a nicer dessert in the middle of a Florida summer instead of a sickly sweet thing. :)

Luci Macfarlane's picture

Very popular recipe in Brazil, where I'm from. What we do is to use the egg whites left, beat them with icing sugar (2 tbsp for each one) until soft peaks, cover the pie with this meringue and take it back to the oven for browning it a little. My family's favourite dessert.

ipodee's picture

Hi, how much longer do you bake it with the whipped cream on?

Kazlucy1's picture
5

Do not bake it with the whipped cream on. You will find that the cream melts. Instead, pop it in the fridge for an hour or 2

ipodee's picture

How long do you put it in for the cream to brown into a meringue?

Kazlucy1's picture
5

Egg whites and sugar make meringue, not whipped cream