Key lime pie

Key lime pie

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(68 ratings)

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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
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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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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

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Comments

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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
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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
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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
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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
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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
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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.

zoesmum025's picture
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I've always been curious about this dessert. It's gorgeous! I usually don't like a biscuit base but baking it a little first really made the difference.

SCD80's picture
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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
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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
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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
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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
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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
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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
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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
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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.

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