Key lime pie

Key lime pie

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(87 ratings)

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

    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

    ly-m

    The same shape, but smaller than…

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

    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 (100)

SCD80's picture
5

Delicious! I made for a party and once the first slice had been eaten it was gone within half and hour. I used 110g of butter as suggested in previous comments but I think next time I will use 120g - 130g as I found the base to be a little too hard. I used 4 limes and it was perfect for me.

annak19's picture
5

Absolutely delicious. A few tweaks make it perfect; reduced the butter in the base by approx 50g, substituted 1/2 the hobnobs for ginger nuts which added another lovely flavour. Changed the whipped cream for a meringue topping which was perfection. Really well balanced dessert not too sweet - a firm favourite with all the family. We were just disappointed I didn't make two.

sw89's picture
5

What a success! I used 3 limes and it was perfectly limey. I found I had way too many biscuits to fill the base with so I would recommend only using 250g. Went down very well indeed.

kwebb2610's picture
5

Lovely dessert, i reduce the butter to about 110g as otherwise it's too greasy and base doesn't set properly- also use ginger nuts instead of hob nobs and put a splash of vanilla in the filling, very simple to make and always get compliments on it.

Yum Yum's picture
5

I've made this a few times- it's fab. I keep a lookout for offers of limes and even bought reduced ones. I juice them then pop them in the freezer in ice cube trays- it works well. The zest can also be frozen in a small container.
Try decorating the finished pie with slashed, melted dark chocolate- it looks impressive.

Rybena2's picture
3.75

This turned out to be a delicious and refreshing dessert however I thought there was too much butter so reduced it to 110g and that worked really well. I also used 3 limes instead of 4 and it still turned out to be very strong- I will probably use 2 next time or maybe just less zest :)

nicholle23's picture
2.5

Very yummy overall but a very rich dessert! The lime is a bit too strong for me and would probably cut back to only 2 or maybe 3 limes. I would also cut the butter for the base back to maybe 100g as the 150g was a bit too much and prevented the base from cooking properly. Will definitely make again though!

Ralph1708's picture

Lovely dessert! I had no issues with the biscuit base being soggy, it did appear quite moist and greasy when it first went in the oven but I left it in for longer than 10 minutes (about 20) and it turned out perfectly! Lovely dessert to present at BBQS. I even tried freezing a slice and it still tasted just as good! Would recommend 100%!

boonusbear's picture

My friend made this for me over the weekend and replaced the Hob Nobs with Ginger Nuts..absolutely tasty as the ginger and lime flavours complimented each other perfectly!

Lovetocook123's picture
5

Made this during the week as we had some limes left over from making cocktails at the weekend, it was so easy to make!!! Making 2 today for a family BBQ tomorrow but not going to add as much butter to the biscuit base.

Marchgrove's picture

Hasn't anyone else had this problem? The biscuit base turned liquid in the oven, and the sides melted down, making pushing up the sides to start with a waste of time. I then tried to repair the sides by pushing around with a potato masher which worked, except the butter drained out of them making the base really oily. Clearly too much butter, and looking at it, I really don't want to put it into myself. Will throw it away...

Lottiefish's picture

Really simple to make!

Budular's picture
5

Made this for mothers day for my mum who loves this dessert. She said it was the nicest Key Lime Pie she had ever had. Took some to work and both times it was wolfed up with people licking the knife clean. Highly recommended and easy to make.

Didn't use the cream once and tasted fine without - would say the cream is optional.

kathrynv's picture
5

Fab! Easy to make and even easier to eat! About to make this for a third time - it's a hit!

kimbrouwer's picture

Awesomeness! I had the challenge of organising a dinner party for a woman who is both gluten intolerant as pregnant, with twins! I adapted this recipe by using gluten free cookies! Maybe more like waffels, but definitely gluten free from the gluten free section in the grocery store. Would recommend using only 100 grams of butter, which would have been more than enough. Did serve the whipped cream on the side. And, since we're making limoncello and we have a ton of lemon juice, we used lemons instead of limes. Would definitely recommend!!! Tons of love from Amsterdam. xox

dodgerinleeds's picture

Brilliant, pudd, went down really well.

mas1234's picture
1

Delicious! Very easy to make too. Served with whipped cream instead of the cream on top.

fiona_helen's picture

So easy to make, I got it right first time. Everyone loves it so I have made it a fair few times. I don't bother with the cream as it is very rich without lovely recipe.

Luckylucinda123's picture

Really fab pie. So light and refreshing, perfect for the summer. Didn't bother with the cream to make it "healthier" and used 5 limes as mine were a bit small. The extra lime just gave it the extra edge so would suggest buying one extra so you can add to taste. Also, found the butter was slightly too much, would suggest about 120g, but could have just been my scales playing up. Such a simple yet yummy recipe.

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