Key lime pie on a board with slice out

Key lime pie

  • 1
  • 2
  • 3
  • 4
  • 5
(194 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
Save to My Good Food
Please sign in or register to save recipes.


  • 300g Hob Nobs
  • 150g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 x 397g can 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.

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

  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.

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

  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.

  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.

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

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

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
1st Apr, 2019
Absolutely delicious, made for a dinner party, my friends loved it! I used less butter (100gr). I attempted to whip single cream for the topping but it didn't thicken much, so I served the cream separately in a jug. I added the juice and zest of half a lime to the cream, it was delicious! I don't often eat desserts but this is refreshing and not too sweet - I will definitely make again!
23rd Feb, 2019
Enjoyable dessert, and great to make ahead. I did find it very sweet. I only had a 24cm flan tin and that worked fine, I reduced the butter as recommended in other reviews and glad I did. Also I thought 300 ml cream sounded rather a lot so I only used 150ml, this worked fine too. It easily served 8 people.
Blake Daniels-B...
11th Feb, 2019
This is not a Key Lime Pie. It's just a lime pie. Key limes are milder and much smaller than the Persian limes you find at the grocery. If you can get Key Lime juice, it's about a half cup of juice. Also, add a combination of lemon and lime zest. For the crust, use a half and half mix of finely crushed digestives and rich tea biscuits.
27th Dec, 2018
Just made this and as suggested reduced the butter in the base and exchanged one lime juice for the juice of a small lemon and it is perfect
16th Oct, 2018
Great taste but the butter was too much and leaking out onto the counter top. Will reduce it significantly going forward.
Jon Tushingham's picture
Jon Tushingham
6th Sep, 2018
Simple to make and really tasty, like others I reduced the butter to 120g.
9th Aug, 2018
This worked really well. It was quite rich and dense, so served it with some berries to counteract the sweetness
Amanda Gourdie's picture
Amanda Gourdie
30th Jun, 2018
My family just love this recipe made it 3 times already, came out perfect everytime.
7th May, 2018
Very disappointing. It was just a plate of over-sweet, tasteless gloop. I used five limes, but there was no discernible lime flavour in the finished pie. I won’t making this one again, that’s for sure.
27th Jul, 2018
I’m really surprised at that. I use 4 or 5 large juicy limes and it’s incredibly tangy. I did find the base way too buttery though- halved that / and halved the cream and it was great.


goodfoodteam's picture
29th Dec, 2016
We don't recommend freezing this recipe. Our freezing information if applicable always appears above the nutrition.
16th Dec, 2015
Can you tell me if unsalted or salted butter was used for the biscuit base please? thanks
goodfoodteam's picture
22nd Dec, 2015
Thanks for your question. We tend to flag up if we use unsalted butter, so if a recipe just asks for butter in a Good Food recipe that means salted. 
10th Aug, 2015
Someone mentioned under Tips that in Brazil, they would add the whipped cream and return it to the oven to have the cream brown a little. Anyone has an idea how long to put the pie with cream into the oven?
14th Feb, 2015
This looks really tasty but I want to try making individual ones in mini tart cases. Has anyone tried this and would it work?
28th Jun, 2015
If you make small ones it does work because I have tried it at home and it came out great but when you do make small ones you don't need a lot of mixture because they are only small.
21st Jun, 2015
Works great for me. I use Texas muffin liners. Still takes about 10 min to them first. I've listed some other modifications under tips to improve upon the recipe.
goodfoodteam's picture
17th Feb, 2015
Hi victrix0 thanks for getting in touch. We haven't tested this in individual tart cases but can see no reason why it wouldn't be fine to do so. You might want to look out for the individual loose bottomed tart tins instead of using a bun or muffin tin as they might be tricky to get out once made. Also the bases will likely take less time to cook if they are smaller so check on them after 5 mins not 10. Let us know how you get on. 
3rd Aug, 2013
this recipe sounds great but can i freeze it (i wont be adding the cream topping) but want to make it prior to my sons party n just get it out to defrost??
28th Jun, 2015
Yes you can freeze the key lime pie and yes you can defrost it but you will have to defrost it about 5-6 hours before.


27th Jul, 2018
Cream is not a meringue.
13th Mar, 2016
Egg whites and sugar make meringue, not whipped cream


Want to receive regular food and recipe web notifications from us?