Key Lime Pie
-
7 Ingredients
-
45 min total
-
Serves Serves 8
-
Easy
-
United States
-
Dessert
Recipe byThe ZestyPlate Kitchen
Classic American key lime pie: a buttery biscuit crust filled with tangy, creamy lime custard and topped with softly whipped cream.
Key lime pie tastes like Florida on a plate: a crisp biscuit base, a tangy lime custard that is creamy without being heavy, and a soft cloud of whipped cream on top. The push and pull between sweet condensed milk and sharp lime is what makes it so refreshing. Best of all, it is a dessert you can make well ahead and pull from the fridge when you need it.
Jump to recipe
Prep 20 min
Cook 25 min
Total 45 min
Easy
Scale:
- 300g Digestive Biscuits
- 150g Butter
- 400g Condensed Milk
- 3 Egg Yolks
- 300ml Double Cream
- 1 tbls Icing Sugar
- to serve Lime
Nutrition (per serving)
590
kcal
8g
Protein
59g
Carbs
37g
Fat
Estimated per serving. How we calculate this.
Tags:
Cake Pie Desert Fruity Sour
Preparation
- Heat the oven to 160C/fan 140C/gas 3. Blitz the biscuits to crumbs in a food processor, or bash them 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, lift the pie from the tin onto a plate. Softly whip the cream with the icing sugar, dollop or pipe it over the top, and finish with a little extra lime zest.
Tips from the ZestyPlate Kitchen
- Press the biscuit base firmly up the sides so it holds its shape when you cut into the pie.
- Whisk the filling thoroughly so it sets to a smooth, sliceable custard.
- Take care not to overbake. The filling should set with just a slight wobble in the centre.
- Chill it well, overnight if you can, before topping with cream and serving.
Frequently Asked Questions
Real key limes are more aromatic and tart, but ordinary limes work beautifully and are far easier to find. Either way, use plenty of zest and juice.
The yolks and condensed milk need whisking well and baking just until set, then proper chilling. Underbaking or rushing the chill leaves it loose.
Yes, it is ideal for that. Bake and chill it the day before, then add the whipped cream just before serving.
Yes, key lime pie freezes well. Thaw it in the fridge and top with fresh cream before serving.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!