Easy Key Lime Pie

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easy key lime pie side view

With it’s gingery biscuit base topped with a zesty cream filling – everyone will love this easy make ahead dessert.

I always thought Key Lime Pie was too tricky to make but actually I couldn’t be more wrong and this dessert couldn’t be more delicious! 

easy key lime pie vertical

I have my neighbour to thank for inadvertently gave me the inspiration for this recipe. She gave me a massive bag of limes and you know what they say, when life (or your neighbour) gives you limes, yada, yada, yada!

I’d already covered my lime bases with puddings with this Citrus Delicious Pudding, with cakes with this Zucchini, Lime and Pepita Loaf and with slices with this Coconut Lime Slice.

easy key lime pie slice removed

I wanted a cold, easy, make ahead dessert and this Key Lime Pie ticks all the boxes. It really reminds me of a cheesecake without the cheese because it has that scrumptious biscuit base and that creamy filling.

I like to use a combination of plain and ginger biscuits because I find that the spice of the ginger balances out the zest of the lime beautifully. If ginger isn’t your jam, just use plain biscuits and if you’re a massive ginger fan, just use ginger biscuits.

This is a great dessert to make if you’re entertaining because you can make it the day before and still dazzle your guests with dessert. This really is sublime! (Sorry I couldn’t help myself!)

Have you ever put a recipe in the too hard basket? Do you have a go-to lime recipe?

easy key lime pie slice

Serves 8

Ingredients

150g Ginger Nut biscuits

150g Digestive or Granita biscuits

120g butter

1 x 380g can condensed milk

3 egg yolks

Zest and juice of 4 limes

TO DECORATE

150g whipped cream

1/2 tablespoon icing sugar

extra lime zest

key lime pie from above

How to – Traditional

  1. Heat the oven to 160C. 
  2. Place biscuits in a food processor and blitz into crumbs. If you don’t have a food processor, pop the biscuits in a ziploc bag and give them a good bash with the rolling pin.
  3. Melt the butter and mix with the biscuit crumbs.
  4. Press the biscuit and butter mixture into the base and up the sides of a 22cm loose bottomed tart tin. Bake in the oven for 10 minutes. Allow to cool.
  5. Place the egg yolks in a large bowl and beat for 1 minute. Add the condensed milk and whisk for 3 minutes and then add the lime zest and juice and whisk for a further 3 minutes. The mixture should be nice and creamy.
  6. Pour the filling into the cooled base and pop back into the oven for 15 minutes. 
  7. Cool and then chill for at least 3 hours but preferably overnight.
  8. When you are ready to serve, carefully remove the pie from the tin and place on a serving plate. 
  9. To decorate, whip the cream and icing sugar together and then dollop or pipe the cream over the pie and finish off with some extra lime zest.

key lime pie with slice cut out

How to – Thermomix

  1. Heat the oven to 160C. 
  2. Place butter in TM bowl and melt for 3 minutes at 60C on speed 2.
  3. Add biscuits and blitz for 5 seconds  on speed 9. Scrape down sides of bowl and blitz again for 3-5 seconds  on speed 8  until all the biscuits are crushed into crumbs.
  4. Press the biscuit and butter mixture into the base and up the sides of a 22cm loose bottomed tart tin. Bake in the oven for 10 minutes. Allow to cool.
  5. Add condensed milk, egg yolks, lime zest and juice to TM bowl. Mix on speed 4  for 45 seconds. Scrape down sides of bowl and the mix again for another 45 seconds on speed 4, or until nice and creamy.
  6. Pour the filling into the cooled base and pop back into the oven for 15 minutes. 
  7. Cool and then chill for at least 3 hours but preferably overnight.
  8. When you are ready to serve, carefully remove the pie from the tin and place on a serving plate. 
  9. To decorate, whip the cream and icing sugar together and then dollop or pipe the cream over the pie and finish off with some extra lime zest.

slice of easy key lime pie