A classic American key lime pie — a buttery biscuit crust filled with a tangy, creamy lime custard, topped with softly whipped cream and zest. Refreshing and indulgent.
Key lime pie is a slice of Floridian sunshine — a crisp biscuit base filled with a tangy, creamy lime custard and topped with softly whipped cream. The balance of sweet condensed milk and sharp lime is utterly refreshing. Cool, zesty and irresistible, it's the perfect make-ahead dessert.
Prep 20 min
Cook 25 min
Total 45 min
Easy
- 300g Digestive Biscuits
- 150g Butter
- 400g Condensed Milk
- 3 Egg Yolks
- 300ml Double Cream
- 1 tbls Icing Sugar
- to serve Lime
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Cake Pie Desert Fruity SourVideo
Preparation
- Heat the oven to 160C/fan 140C/gas 3. Whizz the biscuits to crumbs in a food processor (or bash in a plastic bag 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 for 10 minutes, then 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 lime zest and juice and whisk again for 3 minutes. Pour into the cooled base and bake for 15 minutes. Cool, then chill for at least 3 hours or overnight.
- To serve, remove the pie from the tin onto a plate. Softly whip the cream and icing sugar together, dollop or pipe over the top, and finish with extra lime zest.
Tips from the ZestyPlate Kitchen
- Press the biscuit base firmly up the sides so it holds together when sliced.
- Whisk the filling well so it's smooth and sets to a silky, sliceable custard.
- Don't overbake — the filling should just set with a slight wobble.
- Chill it thoroughly, ideally overnight, before adding the cream and serving.
Frequently Asked Questions
Authentic key limes are more aromatic and tart, but regular limes work beautifully and are much easier to find. Use plenty of zest and juice either way.
It needs the egg yolks and condensed milk whisked well and baked just until set, then properly chilled. Underbaking or skipping the chill leaves it loose.
Yes — it's an ideal make-ahead dessert. Bake and chill it a day in advance, adding the whipped cream just before serving.
Yes — key lime pie freezes well. Thaw it in the fridge and top with fresh cream before serving.
