Key lime pie

Key lime pie

  • 1
  • 2
  • 3
  • 4
  • 5
(117 ratings)

Prep: 30 mins Cook: 25 mins


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.


  • 300g Hob Nobs
  • 150g butter, melted



    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



    The same shape, but smaller than…

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



    The same shape, but smaller than…


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
18th Mar, 2017
Great recipe, though personally found there was too much cream. When I make again I will halve the amount
QuietDay's picture
30th Dec, 2016
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.
29th Jul, 2016
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!!
18th Jun, 2016
This is so easy to make and it's always very well received. I use ginger biscuits for the base instead of Hobnobs.
6th Jun, 2016
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.
14th Feb, 2016
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!
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.
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
10th Feb, 2016
Thats just pedantic... this is a BBC food guide, Key limes are not easily available in the UK.


21st Jun, 2015
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
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. 
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??
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.


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