Key lime pie

Key lime pie

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(114 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
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  • 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.

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Comments, questions and tips

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17th Oct, 2014
Check out my guide on YouTube, I hope it helps!
16th Oct, 2014
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
5th Oct, 2014
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.
31st Aug, 2014
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.
30th Aug, 2014
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
24th Aug, 2014
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.
15th Aug, 2014
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.
9th Aug, 2014
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.
Yum Yum
2nd Aug, 2014
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.
1st Aug, 2014
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 :)


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