Key Lime Pie

Method

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1. Blitz the biscuits to fine crumbs, mix with the melted butter, sugar and salt, and press firmly into a 23 cm pie dish, up the sides.

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2. Bake at 175°C / 345°F for 10 minutes until fragrant and set. Leave the oven on.

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3. Whisk the egg yolks and lime zest together for 2 minutes until pale and slightly thickened — this releases the zest oils into the yolks.

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4. Whisk in the condensed milk and salt until smooth.

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5. Add the lime juice and whisk for 1 minute. The mixture will visibly thicken as the acid works on the milk proteins.

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6. Pour into the warm crust and bake for 15 minutes, until the filling is set at the edges with a slight wobble at the centre.

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7. Cool to room temperature, then refrigerate for at least 4 hours, ideally overnight.

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8. Whip the cream with the icing sugar and vanilla to soft peaks and spread or pipe over the chilled pie.

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9. Finish with lime zest and serve cold.

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Chef’s Tips

• Real key limes are smaller and more floral, but ordinary limes make an excellent pie. Bottled juice does not.
• Zest before juicing. It is nearly impossible afterwards.
• The pie needs a full overnight chill to reach its proper sliceable texture.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• A cold beer, oddly enough, or a glass of Prosecco
• Serve after seafood or barbecue
• Follow with strong coffee

Storage & Reheating

Refrigerate up to 3 days. Add the cream topping on the day of serving. Freezes 1 month without the cream.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.