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Key lime pie on a board with slice out

Key lime pie

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A star rating of 4.7 out of 5.271 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
HighlightNutrientUnit
kcal695
fat50.8g
saturates27.8g
carbs51g
sugars37.4g
fibre2.1g
protein8.8g
low insalt0.8g
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Ingredients

  • 300g Hob Nobs
  • 150g butter, melted
  • 1 x 397g can condensed milk (we used Nestlé)
  • 3 medium egg yolks
  • finely grated zest and juice of 4 limes
  • 300ml double cream
  • 1 tbsp icing sugar
  • extra lime zest, to decorate

Method

  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3.

  • STEP 2

    Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).

  • STEP 3

    Mix with 150g 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.

  • STEP 4

    Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.

  • STEP 5

    Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.

  • STEP 6

    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. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.

  • STEP 7

    To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.

  • STEP 8

    Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

Goes well with

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A star rating of 4.7 out of 5.271 ratings
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