Recipe: Key Lime Pie

Key Lime Pie. The zesty American classic and alternative to lemon tart. This is so easy to make, have fun doing it and get messy!


125g digestive biscuits
125g ginger nut biscuits
125g salted butter
4 large free range egg yolks
1 397g tin of condensed milk
Zest of 2 limes
Juice of 3 limes
Juice of 1 lemon
250ml double cream
75g icing sugar


Pre-heat the oven to 160°c. Place the biscuits into a food processor and the butter into a small saucepan over a lowheat. Melt the butter and turn off the heat as soon as it is completely melted (don’t allow it to get too hot or burn). Pulse the biscuits to coarse crumbs then tip them into a mixing bowl along with the butter, mix well. Pour the biscuit into the base of a 20cm loose bottomed tart tin. Using the back of a spoon press the mixture into the base and sides until the biscuit forms an evenly layered tart case. Bake in the oven for 10 minutes then set aside to cool.

While the base is cooling put the egg yolks into a mixing bowl and whisk for a few minutes until pale in colour. Whisk in the condensed milk until evenly combined then whisk through the lime zest, lime juice and lemon juice and mix well until fully incorporated. Pour the mixture into the cooled tart case then bake for 20 minutes until set. At this stage turn the oven off, open the oven door completely and leave the tart sat in the oven for 10-15 minutes. This will allow the tart to cool completely and prevent the filling splitting.

To finish whisk the icing sugar into the cream to form stiff peaks then dollop on top of the pie spreading it out and finish with a little extra grating of lime zest

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