Key lime pie

Key lime pie

  • 1
  • 2
  • 3
  • 4
  • 5
(103 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.
bruc044
14th Feb, 2016
5.05
Made this as per recipe though didn't bother with the sweet whipped cream. Very rich but really tasty. Just don't try and eat too much in one sitting!
ambar_ar
4th Jan, 2016
Please, please stop calling this a "Key Lime" pie. Key Limes are a specific type of lime that only grows in a few places. From the reviews I have no doubt it tastes good, but it is NOT a KEY Lime pie.
Reville
29th Oct, 2017
A key lime is just a mexican lime. Which is an Asian lime. The lime it isnt is a seedless Bears or "tahitian" lime. Key lime is a common seedy lime found anywhere in the tropics
jamessk
10th Feb, 2016
Thats just pedantic... this is a BBC food guide, Key limes are not easily available in the UK.
katslater3
22nd Nov, 2015
5.05
PIE IS LOVELY ! Made it yesterday...me and my partner finished it today
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.

Pages

dolly98
3rd Aug, 2013
this recipe sounds great but can i freeze it (i wont be adding the cream topping) but want to make it prior to my sons party n just get it out to defrost??
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.

Pages

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

Pages