Key Lime Pie

Key Lime Pie Recipe

Desserts | March 12, 2015 | By

As a self-confessed food addict, I have always maintained that dessert goes into another stomach. Key Lime Pie is a great easy alternative to a Lemon Meringue and it’s very tasty. You’ll need to make this the night before but that has the added bonus of taking the pressure off you the next day.


Key Lime Pie
Serves 6
Key Lime Pie is a traditional American dessert hailing from Florida consisting of a biscuit base topped with a zesty lime filling and whipped cream. Rest in the fridge overnight for best results.
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Prep Time
5 min
Cook Time
4 hr 25 min
Total Time
4 hr 30 min
Prep Time
5 min
Cook Time
4 hr 25 min
Total Time
4 hr 30 min
Biscuit base
  1. 175g digestive biscuits (about 9 biscuits)
  2. 75g butter (plus extra for greasing)
  3. 2 tbsp caster sugar
  4. 1/2 tsp ground cinnamon
  1. 1 400ml tin of condensed milk
  2. 125ml freshly squeezed lime juice
  3. Finely grated rind of three limes
  4. 4 egg yolks
  1. Nonstick pie tin (ideally springform)
  2. Food processor for pulse the biscuits (optional)
  3. Electric whisk (or strong hands!)
To Serve
  1. Carton of whipping cream
  2. Sprinkle of cinnamon
To prepare
  1. Preheat the oven to 170º. Grease the pie tin with a little butter.
  2. Melt the butter over a bowl of hot water.
Make the base
  1. Pulse the biscuits, sugar and cinnamon in the food processor until you get coarse crumbs or smash manually with a rolling pin and combine the ingredients in a large bowl.
  2. Gradually add the melted butter to the biscuit mixture and combine well.
  3. Tip the mixture into the pie tin and press firmly into place to create a solid base.
  4. Put in the oven for 5 minutes to set.
Make the lime topping
  1. Whisk all of the filling ingredients until well combined.
  2. Remove base from oven once set and pour the filling over, smoothing out to the edges.
  3. Put back in the oven for 15 minutes until the edges have start to set. The pie should still be a bit wobbly at this stage.
And now we wait
  1. Allow to cool completely then put in the fridge for at least 4 hours but ideally overnight.
To serve
  1. Whip the cream and spread over the pie. Dust a small amount of cinnamon over the top.
  2. Slice and enjoy!
Leftover Eggs?
  1. You'll have the white of 4 eggs left over after creating this. You don't need to throw it out, egg white freezes very well!
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  1. Leave a Reply

    March 19, 2015

    I really like your ideas that everyone can relate to.

  2. Leave a Reply

    May 28, 2016

    The lime zest gives this creamy, refreshing pie a little extra lime-oomph!

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