Key lime pie

Key lime pie

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(97 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). 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, questions and tips

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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.
Allenn7
18th Jun, 2017
5.05
First time in attempting anything like this, the recipe was easy to follow, and it turned out exactly as it should have. It went down a treat, and everyone was impressed. I will definitely make this again!
Twinklebum99
14th May, 2017
5.05
Really easy and tasty. First time making a key lime pie and I really liked it. Will definitely make again
rferguson18
5th Apr, 2017
3.8
Super easy to make, I find that maybe there was just a tad too much butter in the base as I ended up soaking some up after the initial base bake and also needed a little more lime flavour but overall it was very delicious and got eaten between 4 in one sitting!
emylouiom
18th Mar, 2017
5.05
Great recipe, though personally found there was too much cream. When I make again I will halve the amount
QuietDay's picture
QuietDay
30th Dec, 2016
5.05
So lovely and limey. I've tried quite a few but I think this one is the best. I did cut down on the butter a bit and had no problems with a greasy base. One thing I wish was for more filling to biscuit ratio so maybe I will try a deeper dish and double up on the filling.
Melanies1973
29th Jul, 2016
5.05
A firm favourite in our house, especially when we have friends over, or when we need to take something to a friend's house or a get together. It's quick, easy, reliable and tastes fantastic! I often use half lemon, half lime which tastes just as nice, and tend to use digestive biscuits for the base rather than hobnobs. Ginger biscuits would probably also work well. I don't put any cream on the top as personally I'm not keen on cream with citrus. I must have made it 10-15 times already and will continue to do so!!
wuncee2
18th Jun, 2016
5.05
This is so easy to make and it's always very well received. I use ginger biscuits for the base instead of Hobnobs.
l_dommett
6th Jun, 2016
3.8
really tasty. like others suggested I cut the amount of butter to 130g which was enough to mould the base up the sides of the tin without it becoming greasy. i also didn't bother with the sweet whipped cream. the sharp filling and sweet base were a great combo on their own.
annie fancypants
2nd Jun, 2016
Great filling but you do not need 150g butter for base - too sloppy. No need for cream on top. Gorgeous as is.

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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?
victrix0
14th Feb, 2015
This looks really tasty but I want to try making individual ones in mini tart cases. Has anyone tried this and would it work?
bmcphail5335
28th Jun, 2015
If you make small ones it does work because I have tried it at home and it came out great but when you do make small ones you don't need a lot of mixture because they are only small.
gerry35nz
21st Jun, 2015
5.05
Works great for me. I use Texas muffin liners. Still takes about 10 min to them first. I've listed some other modifications under tips to improve upon the recipe.
goodfoodteam's picture
goodfoodteam
17th Feb, 2015
Hi victrix0 thanks for getting in touch. We haven't tested this in individual tart cases but can see no reason why it wouldn't be fine to do so. You might want to look out for the individual loose bottomed tart tins instead of using a bun or muffin tin as they might be tricky to get out once made. Also the bases will likely take less time to cook if they are smaller so check on them after 5 mins not 10. Let us know how you get on. 

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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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