Key lime pie

Prep: 30 mins Cook: 25 mins


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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  • 300g Hob Nobs
  • 150g butter, melted



    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



    The same shape, but smaller than…

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



    The same shape, but smaller than…


  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 (101)

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.

avryl87's picture

Delicious... Followed recipe as is and turned out great on my first attempt! Tastes more-ish!

middie's picture

Made this today used Oreo cookies for base one pack and 50 g butter
it was divine

mibagentsmith's picture

Our son and daughter in law made us a key lime pie using this recipe. It was gorgeous! We were so impressed we had to try it our selves and our opportunity came when we were asked to provide a pudding for a large charity event. It went so quickly we were very lucky to to get even a small portion between us. It is a great recipe well tested and well recommended.

philly66's picture

I made it exactly as the recipe stated. Absolutely gorgeous.......but very rich!

esther74's picture

Too much butter, takes too long to bake the base,
change the base to ginger snaps for an alternative flavour.
two limes enough for my family - lovely recipe, very simple

joycie59's picture

I have made this a few times and it is lovely. Sometimes if the
Limes are particularly big and juicy it can be a bit harsh on the stomach with all the acid but if you get smaller ones it is perfect. I don't bother with the cream topping. We just pour over a little cream.

wldhntress's picture

OMG!! This pie is heaven....and very easy to make.

tirsten's picture

This is a great recipe. I wouldn't change it. I have made a couple of key lime pies with different recipes and this is the best one. Not too sweet which some of the other recipes have been. I would definitely recommend it.

tirsten's picture

This is a great recipe. I wouldn't change it. I have made a couple of key lime pies with different recipes and this is the best one. Not too sweet which some of the other recipes have been. I would definitely recommend it.

gemba80's picture

I made this for my mums birthday. Went down a treat. Everyone loved it especially my mum x

jamiedicks's picture

Made this yesterday, absolutely lovely - regardless of only having normal limes not key limes ! I will definitely be making again.

jimiskewl's picture

Sublime! I made it without the cream/icing on top and just added extra thick double cream to serve. This was on the basis that if the recipe was followed then the entire pie would need serving or it would have gone to waste. I will try the complete recipe sometime when I have guests around I think. Not sure why the need to bake the base first as I think it would have been ok just to set it in the fridge then add the filling before popping in the oven. Might try just a digestive biscuit base next time. All in all a great desert!

dance4ever's picture

Easy to make and every1 loved it! :)

cooking80's picture

Great pudding, everyone loves it when i make for friends.

clarkeyclarke's picture

I found the taste a little odd yet strangely moorish! Preferred the orange and pomegranate cheesecake.

annipanni's picture

I made this for my family last night and it went down a treat, everyone had seconds! I didn't do the pile on whipped cream bit as it seemed a bit too much of a good thing and instead served pouring cream separately for those who didn't care about the calories! It was delicous and who cares if it's genuine key lime or not!

megcoleman33's picture

What an amazing recipe! I made it for my dads birthday, it was perfect and easiest thing i've made yet! I will deffinatly be making this again :D

baggers59's picture

@katahobzova I'm fairly certain it's supposed to be sweetened, that's what I've been using anyway.

katahobzova's picture

Is the condensed milk used in this recipe sweetened? I live in the Czech Republic, there are both sweetened and unsweetened types on the market. I am not that familiar with the Nestlé one. Google suggest they make only the sweet version though. Please advise.


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