Key lime pie on a board with slice out

Key lime pie

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(207 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


  • 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.

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Comments, questions and tips

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Bobby Roux
18th Sep, 2015
Lemon and Lime, a classic combination and one that I find works sumptuously with this recipe.It was actually a mistake on my behalf that I found this out. I mistook a lime for a lemon (yes, it was green in colour!) and just used the juice, it worked fantastic taking the bitterness/sharpness of the limes. We all have different taste right? Well, my family and I felt the sole use of limes was a little too sharp for our tastebuds, so ever since I've resorted back to using the juice of one lemons and the juice and zest of three limes. It takes the sharpness out and adds a slight sweetness that works beautifully with the other ingredients. I also often choose to leave out the whipped cream or provide it as an option because my family and I don't feel the textures of the whipped cream add much value to the dish. With a family of 6 (4 in the house) this desserts is often polished off in two sittings. That's just how good it is!
24th Jul, 2015
This key lime pie is amazing - I've made it for multiple dinners and everyone has loved it. You don't necessarily need to use all the cream though and when cooking the crust the butter does leak out of the bottom of my tin. Otherwise it is delicious!!
19th Jul, 2015
I could have used clarification as to whether condensed milk meant sweetened condensed milk or evaporated milk. I looked up other recipes to see which was used in those.
2nd Dec, 2018
Condensed milk is always sweetened and is the one to use. Evaporated milk has a completely different texture (thicker) and flavour.
21st Jun, 2015
I've made this one several times it's a great recipe. I have made a few modifications which I have included under the tips.
13th May, 2015
This recipe is awesome! I made my own crust using desiccated coconuts and oats and it really complemented the lime filling. Click on the link below for the recipe
20th Apr, 2015
This is GORGEOUS!!! I used digestive biscuits on the bottom (because I don't like ginger) and the worked brilliantly. Will definitely be making again, highly recommended!
Suzi D
5th Apr, 2015
Half hob nobs and half ginger nuts for the base worked a treat. The gingery flavour really goes well with the lime. We just had the cream on the side and I can't imagine you'd need to put the sugar into the cream, it was sweet enough. Everyone loved it, not a crumb left and the serving knife scraped clean!
8th Mar, 2015
Made this pie 10 days before it was needed and then froze it - worked out very well. I used 4 limes (fairly small ones) and it had a sharp zesty flavour. I personally think you need the sharpness of the limes to tone down the sweetness. For me this pie was too sweet - it is fine in small slices but is very rich and a little sickly. The recipe is easy to make and seems to freeze well but I don't think I will make it again.
26th Dec, 2014
Made it using a packet of ginger nuts for the base and without the cream and it worked brilliantly. I left it in the oven for at least half an hour by mistake and it still came out fine. I didn't press the biscuit base around the sides but i would try harder to do so next time as the filling glued itself to the side of the tin and didn't look so appetising but tasted yummy which is what matters!


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