Key lime pie

Key lime pie

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(126 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 tin 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. Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).

  2. 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.

  3. 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. 

  4. 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.

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

  6. 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, questions and tips

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Honeygran
9th Aug, 2018
5.05
This worked really well. It was quite rich and dense, so served it with some berries to counteract the sweetness
Amanda Gourdie's picture
Amanda Gourdie
30th Jun, 2018
5.05
My family just love this recipe made it 3 times already, came out perfect everytime.
SuzyWill
7th May, 2018
0.05
Very disappointing. It was just a plate of over-sweet, tasteless gloop. I used five limes, but there was no discernible lime flavour in the finished pie. I won’t making this one again, that’s for sure.
emjay1970
27th Jul, 2018
I’m really surprised at that. I use 4 or 5 large juicy limes and it’s incredibly tangy. I did find the base way too buttery though- halved that / and halved the cream and it was great.
Ashleigh Marshall's picture
Ashleigh Marshall
10th Mar, 2018
5.05
Lovely, the perfect key lime pie!!
kirkby1012
22nd Feb, 2018
5.05
So easy to make, and very tasty, I have made it twice now and each time, the lime sizes were so different, that the volume of lime juice and quantity of peel was different, but had no detrimental effect on the result. Lasted well enough for 3 days.
sl230l
27th Dec, 2017
5.05
My 10 year old managed to make this by herself and it was delicious. Wouldn't change a thing (apart from to say take the lime juice quantity as an indicator.. you can do slightly more or less to taste without ruining it)
parfaiteprincess
26th Oct, 2017
3.8
Very easy to do and scrumptious. It needs the cream at the end to cut out the sharpness which is not to all my kids taste. Clarice took the cream off and Charlie could not eat without an additional scoop of cream. Very rich. The base flattened after the initial 10 minutes cooking so I had to re-shape it in order to be able to pour in the mixture.
Taddygirl
13th Sep, 2017
5.05
So easy but so tastey. My guests asked for the recipe they loved it so much!
swavsav
7th Aug, 2017
5.05
I have lost count how many times I have made this now. It is a staple dessert in our household and a firm favorite of my family and friends. I substitute hobnobs for ginger crunch biscuits. It makes for an extra crunchy base and the ginger compliments the lime. I don't change anything else as it is perfect as it is.

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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
goodfoodteam's picture
goodfoodteam
22nd Dec, 2015
Thanks for your question. We tend to flag up if we use unsalted butter, so if a recipe just asks for butter in a Good Food recipe that means salted. 
ipodee
10th Aug, 2015
Someone mentioned under Tips that in Brazil, they would add the whipped cream and return it to the oven to have the cream brown a little. Anyone has an idea how long to put the pie with cream into the oven?

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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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