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Key Lime Pie

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  • Digestive Biscuits - 300g
  • Butter - 150g
  • Condensed Milk - 400g
  • Egg Yolks - 3
  • Lime - 4
  • Double Cream - 300ml
  • Icing Sugar - 1 tbls
  • Lime - to serve

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  • 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.
  • 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.
  • 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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