Key lime pie

Key lime pie

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(93 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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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!
TheSplendidChef
17th Oct, 2014
Check out my guide on YouTube, I hope it helps! http://youtu.be/Y1TIFOj4XBw
Tinny29
16th Oct, 2014
5.05
You can use any biscuit on the base. Really easy dessert. I always add extra lime. Don't need as much double cream on top as it's very filling. Lovely summer pudding.
zoesmum025's picture
zoesmum025
5th Oct, 2014
5.05
I've always been curious about this dessert. It's gorgeous! I usually don't like a biscuit base but baking it a little first really made the difference.
SCD80
31st Aug, 2014
5.05
Delicious! I made for a party and once the first slice had been eaten it was gone within half and hour. I used 110g of butter as suggested in previous comments but I think next time I will use 120g - 130g as I found the base to be a little too hard. I used 4 limes and it was perfect for me.
annak19
30th Aug, 2014
5.05
Absolutely delicious. A few tweaks make it perfect; reduced the butter in the base by approx 50g, substituted 1/2 the hobnobs for ginger nuts which added another lovely flavour. Changed the whipped cream for a meringue topping which was perfection. Really well balanced dessert not too sweet - a firm favourite with all the family. We were just disappointed I didn't make two.
sw89's picture
sw89
24th Aug, 2014
5.05
What a success! I used 3 limes and it was perfectly limey. I found I had way too many biscuits to fill the base with so I would recommend only using 250g. Went down very well indeed.
kwebb2610
15th Aug, 2014
5.05
Lovely dessert, i reduce the butter to about 110g as otherwise it's too greasy and base doesn't set properly- also use ginger nuts instead of hob nobs and put a splash of vanilla in the filling, very simple to make and always get compliments on it.
Table_for_Ting
9th Aug, 2014
5.05
I made this dessert for a party and it was a hit. I've reduced the condense milk and used 5 limes because I love sour desserts. Click on the link below for the revised recipe. http://tableforting.com/2014/08/09/key-lime-pie/
Yum Yum
2nd Aug, 2014
5.05
I've made this a few times- it's fab. I keep a lookout for offers of limes and even bought reduced ones. I juice them then pop them in the freezer in ice cube trays- it works well. The zest can also be frozen in a small container. Try decorating the finished pie with slashed, melted dark chocolate- it looks impressive.

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