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Member recipe

Key Lime Pie

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(21 ratings)

Member recipe by


Serves 6

An easy dessert pot which i make at work

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  • 375g/12oz plain or sweetmeal digestive biscuits, crushed
  • 150g/5oz unsalted butter
  • grated zest and juice of 8 large limes
  • 570ml/1 pint double cream
  • 1 x 397g/14oz can sweetened condensed milk
  • To Decorate:
  • crystalized lime zest


    1. 1. Melt the butter in a small pan and stir in the crushed biscuits. Lightly press into the base of a 23cm/9in deep loosed-bottomed fluted flan tin. Chill whilst preparing the filling.
    2. 2. To prepare the filling: place the lime juice into a large bowl, add the cream and condensed milk. Whisk for 1-2 minutes. Add the lime zest and lightly stir. Pour into the prepared biscuit base. Place onto a tray and chill for 1-2 hours.
    3. 3. Decorate with crystalized lime zest and serve.

Comments, questions and tips

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5th Dec, 2011
Try using milk chocolate hobnobs for the base, gives more texture and taste. You can leave them as quite chunky crumbs as the chocolate helps hold the base together - very tasty!
17th Oct, 2011
gorgeous! used half ginger nuts and was fantastic
23rd Aug, 2011
Simply delicious!
6th Aug, 2011
Very nice and easy recipe and was very well received in our house especially by the boys who always love cheesecake type recipes
6th Aug, 2011
Very nice and easy recipe and was very well received in our house especially by the boys who always love cheesecake type recipes
26th Jul, 2011
This is a very easy recipe to do. I used Elmea Double Light and can do it in one food mixer, 2 bowls and a couple of spoons. I do half quantities and its still plenty. I've now had orders come through to make them!
14th May, 2011
Fantastic very easy, everyone loves it was so pleased, but probably will use possibly 1 - 2 less limes for me
13th Mar, 2011
Excellent recipe. Very easy to make and delicious. I used ginger biscuits for the base. I also made half the recipe and re-used the glass GU desert pots. Half quantity makes 8 pots. They looked really professional. I decorated the top with a circle of ginger biscuit crumbs and a little lime zest in the middle. Highly recommended.
20th Jan, 2011
Superb recipe – I divided everything by half for a smaller flan tin as a serving for 12 was a bit much (for two people at home). Very easy to make and quite refreshing. I used ginger biscuits for the base as suggested and it gives a subtle bit of spice, but the limes just balance it off perfectly. In reply to HSG – the pie should be like a cheesecake.
12th Dec, 2010
I would like to make this pie. Would anyone be able to tell me if the crust should like a pie crust (ie all over the side of the flan dish as well) or like cheesecake crust (just at the bottom of the flan dish). Many thanks for your help.


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