Keylime pie

    2 hours 50 min

    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.


    London, England, UK
    31 people made this

    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 in English (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