Key lime pie

Key lime pie

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(92 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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Bobby Roux
18th Sep, 2015
5.05
Lemon and Lime, a classic combination and one that I find works sumptuously with this recipe.It was actually a mistake on my behalf that I found this out. I mistook a lime for a lemon (yes, it was green in colour!) and just used the juice, it worked fantastic taking the bitterness/sharpness of the limes. We all have different taste right? Well, my family and I felt the sole use of limes was a little too sharp for our tastebuds, so ever since I've resorted back to using the juice of one lemons and the juice and zest of three limes. It takes the sharpness out and adds a slight sweetness that works beautifully with the other ingredients. I also often choose to leave out the whipped cream or provide it as an option because my family and I don't feel the textures of the whipped cream add much value to the dish. With a family of 6 (4 in the house) this desserts is often polished off in two sittings. That's just how good it is!
socagirl
24th Jul, 2015
5.05
This key lime pie is amazing - I've made it for multiple dinners and everyone has loved it. You don't necessarily need to use all the cream though and when cooking the crust the butter does leak out of the bottom of my tin. Otherwise it is delicious!!
nmmcquiston
19th Jul, 2015
I could have used clarification as to whether condensed milk meant sweetened condensed milk or evaporated milk. I looked up other recipes to see which was used in those.
gerry35nz
21st Jun, 2015
5.05
I've made this one several times it's a great recipe. I have made a few modifications which I have included under the tips.
Table_for_Ting
13th May, 2015
5.05
This recipe is awesome! I made my own crust using desiccated coconuts and oats and it really complemented the lime filling. Click on the link below for the recipe http://tableforting.com/2015/05/13/coconut-crusted-key-lime-tartlets/
steph_foster
20th Apr, 2015
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
5th Apr, 2015
5.05
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
8th Mar, 2015
3.8
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
26th Dec, 2014
5.05
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
19th Oct, 2014
5.05
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!

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bmcphail5335
28th Jun, 2015
Yes you can freeze the key lime pie and yes you can defrost it but you will have to defrost it about 5-6 hours before.

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Kazlucy1
13th Mar, 2016
5.05
Egg whites and sugar make meringue, not whipped cream

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