Key lime pie - recipe

Key lime pie

  • Serves

  • Cook

  • Skill



For the pie crust

For the filling

For the decoration

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  1. 1

    Preheat the oven to 180°C (160°C fan, gas mark 4).

  2. 2

    To make the  pie crust, mix the biscuit crumbs with the melted butter into a bowl by hand and press into a buttered deep 25cm/10″ loose bottomed, preferably fluted, tart tin. If you don’t have one of the latter, use a spring form tin of the same size and just press the crumbs two-thirds of the way up the side.

    For this step you'll need:

    • 350g Digestive biscuits crushed into crumbs
    • 125g Butter (unsalted) plus extra for greasing
  3. 3

    Bake in the preheated oven for 10-15 minutes. Remove from the oven and cool.

  4. 4

    For the filling, beat the egg yolks in a bowl until light and fluffy, then beat in the condensed milk and lime zest and juice.

    For this step you'll need:

    • 4 Egg yolk(s) (free range) seperated
    • 400ml Condensed milk full fat
    • 4 Lime(s) thinly sliced
  5. 5

    In another bowl, whisk the eggs whites and caster sugar until firm, and then gently fold into the lime mixture, using a large metal spoon.

    For this step you'll need:

    • 4 Egg white(s) (free range)
    • 50g Unrefined golden caster sugar
  6. 6

    Completely fill the biscuit base with the lime mixture and bake in the preheated oven, at the same temperature for 20-25 minutes until set and slightly browned around the edges. Leave to cool. Don’t worry if the filling sinks slightly.

  7. 7

    Loosen the edges of the tart, remove the tin and transfer to a serving plate. Dust the top with icing sugar then decorate with lime slices and fresh mint leaves.

    For this step you'll need:

    • Icing sugar to dust
    • 1 Lime(s) thinly sliced
    • Mint leaves fresh

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