Key lime pie

Key lime pie

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(93 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). 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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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 :)
20th Jul, 2014
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!
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%!
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!
14th Jun, 2014
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.
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...
16th May, 2014
Really simple to make!
30th Mar, 2014
Made this for mothers day for my mum who loves this dessert. She said it was the nicest Key Lime Pie she had ever had. Took some to work and both times it was wolfed up with people licking the knife clean. Highly recommended and easy to make. Didn't use the cream once and tasted fine without - would say the cream is optional.
27th Mar, 2014
Fab! Easy to make and even easier to eat! About to make this for a third time - it's a hit!
5th Mar, 2014
Awesomeness! I had the challenge of organising a dinner party for a woman who is both gluten intolerant as pregnant, with twins! I adapted this recipe by using gluten free cookies! Maybe more like waffels, but definitely gluten free from the gluten free section in the grocery store. Would recommend using only 100 grams of butter, which would have been more than enough. Did serve the whipped cream on the side. And, since we're making limoncello and we have a ton of lemon juice, we used lemons instead of limes. Would definitely recommend!!! Tons of love from Amsterdam. xox


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