Key Lime Pie
Author: LM5TFd6rez8
Strictly speaking you need Key Limes to make Key Lime Pie, but ordinary limes work just as well. Some versions cover the pie with meringue, but I like this version drizzled with chocolate…
  • 400 g (14 fl oz) sweetened condensed milk
  • 190 g (7 oz) Digestive biscuits or Graham Crackers or Ginger Nuts or…
  • 75 g (2½ oz) butter
  • 3 egg yolks
  • 150 ml (5 fl oz) of fresh lime juice (about 5 limes)
  • 2 tsp grated lime zest
  • 250 ml (1 cup) of whipping cream, or just use ready-whipped cream or squirty cream!
  • 40 g (1½ oz) chocolate
  1. Prepare the pie base: Crush the biscuits thoroughly in a bag and pour into a bowl. Melt the butter and mix well with the biscuit crumbs.
  2. Pour the mixture into into a flan dish and press to make a firm, even base.
  3. Beat the egg yolks for about a minute. Add in the condensed milk and beat well for 3-4 minutes. Add in the lime juice and zest and mix well.
  4. Pour the mixture onto the pie base and cook in an oven at 180°C for 10-15 minutes until the centre of the pie is firm but springy to the touch.
  5. Allow the pie to cool for a few hours before chilling in the ‘fridge.
  6. For a chocolate drizzle, melt the chocolate in a bowl in a pan of boiling water.
  7. Pour the melted chocolate into the corner of a small pastic bag. Snip the corner with scissors and drizzle the chocky all over the pie!
  8. If using whipping cream, beat the cream until firm. Decorate the pie with cream and serve.
Calories: 267 Fat: 13.0 Sugar: 24.2 Fiber: 0.8 Protein: 4.8 Cholesterol: 74.9
Titli's Tips
Don’t use bottled lime juice or lime cordial for this pie – it will taste disgusting!
Recipe by Titli's Busy Kitchen at