Key lime pie

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• Hanacotta

  05 August 2012

  Hanacotta rated and commented on this recipe

  

  Gorgeous! Hob nobs go GREAT as the base :)

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• ZuziHut

  10 August 2012

  ZuziHut commented on this recipe

  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!!!

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• Kirstine

  11 August 2012

  Kirstine commented on this recipe

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

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• SQUITLING

  25 August 2012

  SQUITLING commented on this recipe

  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!

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• Cailin

  27 August 2012

  Cailin rated and commented on this recipe

  

  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.

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• mollymango

  28 August 2012

  mollymango rated and commented on this recipe

  

  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!

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• Sarah

  01 September 2012

  Sarah rated and commented on this recipe

  

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

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• specialk

  01 September 2012

  specialk commented on this recipe

  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

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• shaza

  25 September 2012

  shaza commented on this recipe

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

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• MT C

  01 October 2012

  MT C commented on this recipe

  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

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• Iain

  11 October 2012

  Iain rated and commented on this recipe

  

  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 :)

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• Sarah

  26 October 2012

  Sarah rated and commented on this recipe

  

  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.

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• Meg Coleman

  28 October 2012

  Meg Coleman rated and commented on this recipe

  

  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!!

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• Abigail Higgs

  30 October 2012

  Abigail Higgs rated and commented on this recipe

  

  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 :)

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• carol

  10 November 2012

  carol rated and commented on this recipe

  

  Just made this and as the above comments say it is surprisingly not too sweet. I agree that the biscuit base makes a lot and is rather thick but it has worked well in a 23cm tart tin. I will use less biscuit next time.

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• BTHarvey

  11 November 2012

  BTHarvey rated and commented on this recipe

  

  True Key Lime Pie is made not from regular limes, but from Key Limes, a smaller, yellower and milder lime that grows native to southern Florida. You can purchase Key Lime juice for use in the pie, and I've found it is subtler, yet makes a richer pie, because you can taste the other ingredients. But please don't call this Key Lime Pie without using Key Limes. That would be a shame.

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• funcook

  21 November 2012

  funcook commented on this recipe

  Made this for the first tiime for my granddaughters 21st was a great hit

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• Kat

  13 December 2012

  Kat rated and commented on this recipe

  

  Divine! Using Hob Nobs is such a great idea for pies! The recipe is deliciously light and full of flavor! I will definitely make it again!

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• Jan Reid

  06 January 2013

  Jan Reid commented on this recipe

  a firm favourite with me, tastes heavenly, the only downside is it doesn't look that great so you do need to sprinkle lime zest before serving, I keep the cream on the side so we can dip into it again and again,you'll raid the fridge for more

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• Claire_Rees

  27 January 2013

  Claire_Rees rated and commented on this recipe

  

  Nice simple recipe to follow, turned out great :)

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http://www.bbcgoodfood.com/recipes/2155644/

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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

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Cook 25 mins

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

PER SERVING

695 kcalories, protein 8.8g, carbohydrate 51g, fat 50.8 g, saturated fat 27.8g, fibre 2.1g, sugar 37.4g, salt 0.8 g

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