Key lime pie

Key lime pie

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

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 25 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
695
protein
8.8g
carbs
51g
fat
50.8g
saturates
27.8g
fibre
2.1g
sugar
37.4g
salt
0.8g

Ingredients

  • 300g Hob Nobs
  • 150g butter, melted
  • 1 x 397g tin condensed milk (we used Nestlé)
  • 3 medium egg yolks
  • finely grated zest and juice of 4 limes
  • 300ml double cream
  • 1 tbsp icing sugar
  • extra lime zest, to decorate

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from bbcgoodfood.com, April 2012

Comments, questions and tips

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

Comments

Show comments
abigailhiggs's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Would have given it 5 stars but it is so high in calories and fat I couldn't make it very often which is a shame as it's my favourite :)

megcoleman33's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe, I'm just sat with it! Not eaten it yet, but it's worked well so far. I had far too much biscuit mixture, so would use half as much next time. But apart from that, fab!!

sarahjac's picture
  • 1
  • 2
  • 3
  • 4
  • 5

1) Everybody loved this, even people who don't usually like tart, citrusy desserts.

2) I followed others' suggestions and used only 250 g of Hob Nobs and at first thought that it wasn't really enough - when I'd patted the crumble mixture down to cover the base of the (appropriately sized) tin there was no 'crust' for the sides of the dessert. Actually this was a blessing in disguise because (to my tastes) a side crust isn't really necessary. I've noticed in some of the American versions I've looked at on the net that they often just have a base crust (not unlike a cheesecake).

3) I too left out the double cream/icing sugar element (too heavy for a dish that's already very rich) and instead opted for some creme fraiche (can never spell that word, sorry!) dolloped on the side of individual plates.

It is very, very good and everyone loved it. Will definitely be making it again - soon.

twospellwizard's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I had a great time making this pie. I'm not an experienced baker but the end result was something of a success, I have to say.

Also, I made a video of myself making it. - http://www.youtube.com/watch?v=7bjxsPsWM_4 :)

coutcart's picture

This sounds great and we are ready to try this. Unfortunately we will have to use lime juice as the limes here are dry, very dry and are not very popular.

Being in Kuwait, I sometimes have to search a lot for ingredients or substitutes. I was about to ask for subs for Hobnobs, but I found them on Amazon.com in both the regular and milk chocolate, but McVites' and other biscuits by Royaty and Digestives. Now we do have the Digestives here, but none of the others (I don't think, still checking). So if any one has opinions they'd like to share, I would appreciate hearing them.

By the way this site import directly into RecipeFox. Only thing is that it puts all the comments into the notes, but still a lot faster than manual.

MT C

shersha's picture

hi every1 going to try make this tomoz;-) hope it turns out ok :-)

specialk85's picture

I have just made this to have after our dinner this evening and it tastes lovely! I was unsure of the cream but then once I started to mix it and it thickened it tasted good! I wouldn't change anything, its perfect the way it is! Thank you

sarahgreen34's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fantastic. I used dark chocolate hob nobs for the base. Wow!!

mollymango's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this when all the family came round for tea, and it went down a storm! This was so easy to make, as well as being light and refreshing after a large meal. It is not overly sweet, so is perfect if you don't particularly have a sweet tooth. Yummy! I will be making it again!

CailinLondon's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I'm a novice in the kitchen but I was really pleased with how impressive this dessert looked. I only used half the recommended amount of cream on top as the filling is already moist so I didn't think it needed so much cream.

mamadoda's picture

Fab dessert. Teenagers and guests enjoyed it. Crust thickness fine, but you could use less biscuits. Did add the cream - just piped it on and served it as it was. Now to try it using 'Nice' biscuits for the base, as my husband loves coconut! Worth making as is so little fuss!

kirstinespeirs's picture

Good results from first attempt. Very limey which contrasted well with te cream topping.

zuzihut's picture

I made this several times..first time with chocolate hobnobs and second with plain digestives. Both times it went down a treat. All guests loved it. Such a fresh taste. You only need a sliver, but oh my, what a taste... guests preferred it over New York style baked cheesecake or Carrot Cake!!!

hannibal616's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Gorgeous! Hob nobs go GREAT as the base :)

olliee88's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have made twice now and it has gone down amazingly well :D

gosfordgirl's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really easy and so tasty! New favourite dessert to make.

timelesslysimple's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is now a family favourite! Absolutely yummy.

clairemarie33's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I loved this, but really only dared eat a sliver as it has such a high calorie count and amount of saturated fat per eighth of this dessert :(

joerjames's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Put the cream on afterwards and was really impressed!!

foodied's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was a huge hit with my family. I had to make a few changes but it was still excellent! We live in Vermont & Hob Nobs are not always available, so I made a pre-baked sweet pastry shell. Also, we could only get regular limes, so I used those and as I'm a Brit my husband thought it was appropriate to re-name it "Limey Pie"!

Pages

Questions

Tips