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+ servings

Key Lime Pie

An American classic - buttery biscuit base with a zesty lime filling and whipped cream topping
Course Dessert
Cuisine American
Keyword Pie
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12
Calories 437kcal
Author thebakingexplorer


For the base

  • 250 g Digestive biscuits
  • 100 g Gingernut biscuits
  • 150 g Butter or baking spread melted

For the filling

  • 3 Egg yolks
  • 397 g Can of condensed milk
  • 4 Limes zest and juice

For decoration

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • Lime zest


  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4
  • To make the base use a food processor to whizz up the digestive biscuits and ginger nuts into crumbs, or you can put them in a bowl and bash them with a rolling pin
  • Mix the melted butter into the biscuit crumbs and press them into a loose bottomed 23cm/9" tart tin
  • Bake the biscuit base for 10 minutes, take out and set aside to cool
  • To make the filling, whisk the egg yolks together with an electric hand mixer for a few minutes
  • Then whisk in the condensed milk
  • Add the juice and the zest of the limes and whisk the mixture for a few minutes
  • Pour the lime filling into the base and bake it for 15 minutes until it is set, but it still wobbles a little. Let it cool completely
  • Whip up the cream with the icing sugar and vanilla, pipe or dollop it on top of the cooled pie then sprinkled over the lime zest
  • Serve immediately and store any leftovers in the fridge for 2 days


Calories: 437kcal | Carbohydrates: 43g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 123mg | Sodium: 286mg | Potassium: 209mg | Fiber: 1g | Sugar: 27g | Vitamin A: 851IU | Vitamin C: 8mg | Calcium: 134mg | Iron: 1mg