Key lime pie on a board with slice out

Key lime pie

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(166 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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 x 397g can condensed milk (we used Nestlé)
  • 3 medium egg yolks
  • finely grated zest and juice of 4 limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

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

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. Heat the oven to 160C/fan 140C/gas 3.

  2. Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).

  3. Mix with 150g 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.

  4. Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.

  5. Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.

  6. 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. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.

  7. To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.

  8. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

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Comments, questions and tips

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lotpot11's picture
lotpot11
13th Nov, 2019
5.05
Amazing recipe! Went down so well. I followed some of the suggested variations in comments below: 3 limes and 1 lemon, mix of ginger nuts and hob nobs base, less butter (125g) and served the double cream in a jug on the side.
Jo Ashton's picture
Jo Ashton
4th Jul, 2019
5.05
I am not a very good baker but I have made this a few times now & always get really high praise. I change out the hobnobs for gingernuts & reduce the butter as other suggested. I also only use the juice from 3 limes but the zest from all 4. So glad I found this recipe :)
PugsyMalone
2nd Jul, 2019
5.05
I've made this a few times and it's always gone down very successfully, though I top with meringue made from the egg whites otherwise discarded earlier in the recipe instead of cream (baked with the meringue on top)
acgoosh
2nd Jun, 2019
5.05
So yummy! Added less butter as suggested and used ginger cookies instead. 10/10! Will definitely be making this again...and again!
ingun40
1st Apr, 2019
5.05
Absolutely delicious, made for a dinner party, my friends loved it! I used less butter (100gr). I attempted to whip single cream for the topping but it didn't thicken much, so I served the cream separately in a jug. I added the juice and zest of half a lime to the cream, it was delicious! I don't often eat desserts but this is refreshing and not too sweet - I will definitely make again!
choccie_123
23rd Feb, 2019
4.05
Enjoyable dessert, and great to make ahead. I did find it very sweet. I only had a 24cm flan tin and that worked fine, I reduced the butter as recommended in other reviews and glad I did. Also I thought 300 ml cream sounded rather a lot so I only used 150ml, this worked fine too. It easily served 8 people.
Blake Daniels-B...
11th Feb, 2019
1.05
This is not a Key Lime Pie. It's just a lime pie. Key limes are milder and much smaller than the Persian limes you find at the grocery. If you can get Key Lime juice, it's about a half cup of juice. Also, add a combination of lemon and lime zest. For the crust, use a half and half mix of finely crushed digestives and rich tea biscuits.
bezza110
27th Dec, 2018
5.05
Just made this and as suggested reduced the butter in the base and exchanged one lime juice for the juice of a small lemon and it is perfect
Sonammy
16th Oct, 2018
4.05
Great taste but the butter was too much and leaking out onto the counter top. Will reduce it significantly going forward.
Jon Tushingham's picture
Jon Tushingham
6th Sep, 2018
5.05
Simple to make and really tasty, like others I reduced the butter to 120g.

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mas1234
29th Dec, 2018
5.05
Hi, can this keylime pie be frozen? If not, how long will it keep in the fridge? Thanks
goodfoodteam's picture
goodfoodteam
31st Dec, 2018
Thanks for your question. This is not a dessert we recommend freezing. We'd suggest making it up to a day in advance but adding the cream on the day. It will keep for 2 - 3 days in total in the fridge.
superlambanana
29th Jun, 2018
It would be helpful to have some measurement as to how much zest and juice is needed. Made this - oh dolly! lawn in a pie crust! Definitely too much zest when zesting 4 limes. The filling has potential and I would like to try again.
goodfoodteam's picture
goodfoodteam
3rd Jul, 2018
We're sorry to hear you found the zest too much. We'd suggest using the zest from average-sized limes. If they're on the large side, you might want to use less. Grating it with a fine grater (eg. a microplane) is the best option so that it distributes throughout the mixture well and the texture remains smooth. If you did both these things, then we'd suggest using the zest of just two but keeping the same amount of juice.
andrian55
4th Dec, 2017
5.05
I've made this pie three times before and it was always great. This time, for no good reason, I wanted to left it in slightly longer than 15 minutes, but ended up forgetting about it for another 10 minutes (so around 25 minutes in total). Would the whole pie still okay to eat? As in not burned at the bottom and the filling doesn't become rubbery. I have to take it to a dinner party tomorrow and don't have time to make another dessert before then.
goodfoodteam's picture
goodfoodteam
10th Dec, 2017
Thanks for your question. Unfortunately it looks like we missed your deadline. Hopefully you discovered the pie was still ok to eat!
alitomas
27th Dec, 2016
Can I freeze key lime pie?
Fit lass
9th Aug, 2017
I've frozen this in separate slices a few times now, and had no problems, however I don't put the cream topping on. You can eating it straight from the freezer, or leave it to warm up for an hour or so.
goodfoodteam's picture
goodfoodteam
29th Dec, 2016
We don't recommend freezing this recipe. Our freezing information if applicable always appears above the nutrition.
terrilouise74
16th Dec, 2015
Can you tell me if unsalted or salted butter was used for the biscuit base please? thanks

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Kazlucy1
13th Mar, 2016
5.05
I used the zest and juice 2 lemons and 2 limes. Perfect.
gerry35nz
21st Jun, 2015
5.05
My modifications: I use 3 regular limes and 1 smaller lemon. Zest from 2 limes combined with juice from those two plus juice from the lemon. When baking the filling do so until top just starts to brown (1 min or 2 min extra). I then let cool for about two min and carefully remove the skin off the top which should come off all in one piece. Although the skin tastes good I don't like this texture being part of the pie. When making the whipped cream (I do this about 1 hour into the pie chilling) I grate the 3rd lime and add this to the cream, and the 1 tablespoon of icing sugar, along with about half of the juice from this lime in a chilled bowl, before I start mixing it. This gives the cream a nice lime taste as well. Top the pie with the whipped cream then chill a further 2 hours minimum. Recipe also works great for tarts, I use it in Texas muffin liners.
gerry35nz
21st Jun, 2015
5.05
My modifications: I use 3 regular limes and 1 smaller lemon. Zest from 2 limes combined with juice from those two plus juice from the lemon. When baking the filling do so until top just starts to brown (1 min or 2 min extra). I then let cool for about two min and carefully remove the skin off the top which should come off all in one piece. Although the skin tastes good I don't like this texture being part of the pie. When making the whipped cream (I do this about 1 hour into the pie chilling) I grate the 3rd lime and add this to the cream, and the 1 tablespoon of icing sugar, along with about half of the juice from this lime in a chilled bowl, before I start mixing it. This gives the cream a nice lime taste as well. Top the pie with the whipped cream then chill a further 2 hours minimum. Recipe also works great for tarts, I use it in Texas muffin liners.
gerry35nz
21st Jun, 2015
5.05
My modifications: I use 3 regular limes and 1 smaller lemon. Zest from 2 limes combined with juice from those two plus juice from the lemon. When baking the filling do so until top just starts to brown (1 min or 2 min extra). I then let it cool for about two min and carefully remove the skin off the top which should come off all in one piece. Although the skin tastes good I don't like this texture being part of the pie. When making the whipped cream (I do this about 1 hour into the pie chilling) I grate the 3rd lime and add this to the cream, and the 1 tablespoon of icing sugar, along with about half of the juice from this lime in a chilled bowl, before I start mixing it. This gives the cream a nice lime taste as well. Top the pie with the whipped cream then chill a further 2 hours minimum. Recipe also works great for tarts, I use this in Texas muffin liners. Great Recipe :)
PostRockandCats's picture
PostRockandCats
21st Dec, 2014
The name comes from the type of Lime used; a Key Lime vs a Persian Lime. If you ever get the chance to use this kind of Lime in your Key Lime Pie, do it! It tastes totally different! Much smaller, tarter and acidic! It makes for a more refreshing slice, which is a nicer dessert in the middle of a Florida summer instead of a sickly sweet thing. :)
TheSplendidChef
17th Oct, 2014
I love how fresh this tastes, I like to add an extra lime... Check out my YouTube video, no baking required! http://youtu.be/Y1TIFOj4XBw
Luci Macfarlane
23rd Apr, 2014
Very popular recipe in Brazil, where I'm from. What we do is to use the egg whites left, beat them with icing sugar (2 tbsp for each one) until soft peaks, cover the pie with this meringue and take it back to the oven for browning it a little. My family's favourite dessert.
ipodee
12th Aug, 2015
Hi, how much longer do you bake it with the whipped cream on?
Kazlucy1
13th Mar, 2016
5.05
Do not bake it with the whipped cream on. You will find that the cream melts. Instead, pop it in the fridge for an hour or 2
ipodee
10th Aug, 2015
How long do you put it in for the cream to brown into a meringue?

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