Keylime pie

Keylime pie


16 people made this

About this recipe: Zesty, easy and better than cheesecake. The original key lime pie is made with - it is in the name - key limes, a smaller and tangier version of a normal lime. I, however, used normal limes, because they were easier to find at my supermarket and it still turned out great.

Jdoran5244 London, England, UK

Makes: 1 (23cm) key lime pie

  • 200g unsalted butter
  • 375g plain digestive biscuits, crushed
  • 8 large limes
  • 570ml double cream
  • 1 (397g) can sweetened condensed milk
  • 85g crème fraîche

Prep:20min  ›  Extra time:2hr30min chilling  ›  Ready in:2hr50min 

  1. Melt the butter in a small pan and stir in the crushed biscuits. Lightly press into the base of a 23cm deep loose-bottomed cake tin and place in the fridge to set for about 30 minutes.
  2. Grate the zest of 3 limes and set aside. Slice 1 lime as thin as possible and set aside. Juice the remaining 7 limes into a large bowl or the bowl of a food processor.
  3. Add the cream and condensed milk and whisk for 4 minutes. Add the lime zest to the mixture and lightly stir with a wooden spoon.
  4. Take the biscuit base out of the fridge and use a spatula to transfer the cream mixture onto the biscuit base.
  5. Decorate with a dollop of crème fraîche and thin lime slices at regular intervals.
  6. Place in the fridge and chill for 2 hours.


'Appy daze see easy - don't have to use crème fraîche if you haven't got it. It's good with or without.

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Reviews (5)


Very Nice!!! Using chocolate digestives in lieu of digestives as it gives a bit more of a kick - 07 May 2014


Tasty full of favour and easy - 22 Jan 2013


Simple, easy and quick! Made with lemons as I had no limes ... gorgeous! - 14 Dec 2013

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