Cool and refreshing key lime pie

    45 min

    This key lime pie is refreshing, full of citrus flavours and just irresistible! Ideal served as a cool end to a special meal with family and friends.

    5 people made this

    Serves: 8 

    • 250g vanilla biscuits
    • 2 tablespoons caster sugar
    • 50g butter, melted
    • 1 (397g) tin sweetened condensed milk
    • juice of 4 limes
    • 4 eggs, divided
    • 250ml double cream
    • 3 tablespoons caster sugar

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Grease a deep springform tart tin and set aside.
    2. Place the biscuits into a food processor and pulse until the texture resembles fine crumbs. Add sugar and pulse again. Pour in the melted butter and pulse again until everything is evenly mixed. Spoon into the prepared springform tin and press down with the back of the spoon to compact.
    3. Bake in the preheated oven for 5 minutes then remove and let cool completely. Keep the oven switched on.
    4. Meanwhile, to make the filling whisk the condensed milk with lime juice and egg yolks until well mixed.
    5. Whisk the egg whites in a clean separate bowl until they stand in soft peaks. Using a large metal spoon, gently fold the egg whites into the condensed milk mixture. Pour gently over biscuit base and smooth the top.
    6. Bake in the oven for 15 minutes, or until the centre is set. Remove and allow to cool completely.
    7. Whisk cream and sugar in a bowl until stiff and glossy. Fill a piping bag with the cream then use to make little cream dollops all around the top of the pie to decorate. Chill in the fridge until it's time to serve.

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    Reviews in English (1)


    The reciepe easy to follow and really quick to make. Filling rose during cooking and looked fabulous, unfortunately it settled on cooling. Nethertheless, it tasted light refreshing and had just enough zingy sweetness to add a good end to my rich flavoured meal and freshened the palate. Definitely on my do again list. 😊  -  31 May 2016