Key lime pie

Key lime pie

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(100 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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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.
Rybena2
1st Aug, 2014
3.8
This turned out to be a delicious and refreshing dessert however I thought there was too much butter so reduced it to 110g and that worked really well. I also used 3 limes instead of 4 and it still turned out to be very strong- I will probably use 2 next time or maybe just less zest :)
nicholle23
20th Jul, 2014
2.55
Very yummy overall but a very rich dessert! The lime is a bit too strong for me and would probably cut back to only 2 or maybe 3 limes. I would also cut the butter for the base back to maybe 100g as the 150g was a bit too much and prevented the base from cooking properly. Will definitely make again though!
Ralph1708
30th Jun, 2014
Lovely dessert! I had no issues with the biscuit base being soggy, it did appear quite moist and greasy when it first went in the oven but I left it in for longer than 10 minutes (about 20) and it turned out perfectly! Lovely dessert to present at BBQS. I even tried freezing a slice and it still tasted just as good! Would recommend 100%!
boonusbear
16th Jun, 2014
My friend made this for me over the weekend and replaced the Hob Nobs with Ginger Nuts..absolutely tasty as the ginger and lime flavours complimented each other perfectly!
Lovetocook123
14th Jun, 2014
5.05
Made this during the week as we had some limes left over from making cocktails at the weekend, it was so easy to make!!! Making 2 today for a family BBQ tomorrow but not going to add as much butter to the biscuit base.
Marchgrove
9th Jun, 2014
Hasn't anyone else had this problem? The biscuit base turned liquid in the oven, and the sides melted down, making pushing up the sides to start with a waste of time. I then tried to repair the sides by pushing around with a potato masher which worked, except the butter drained out of them making the base really oily. Clearly too much butter, and looking at it, I really don't want to put it into myself. Will throw it away...

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