Easy key lime pie with condensed milk and whipped cream, a gorgeous dessert with a silky filling and a crumbly biscuit crust. Serve it chilled from the fridge, and you’ve got the ultimate treat for a lovely warm day.
If you like citrus desserts, my key lime pie will be just want you need. Sweet and tangy, with a great flavour and a beautiful texture, this pie is ridiculously easy to make.
A few ingredients, a bit of baking, and magic happens, a superb pie to lick your fingers clean.
If you’d rather call it a key lime cheesecake, that wouldn’t be wrong either; it certainly has the texture and shape of a traditional cheesecake.
The inly difference is that this key lime pie is baked, which I’d recommend, since it uses raw egg yolks.
How do you make key lime pie?
It might look like a super complicated dessert, but it’s dead easy to make it.
- start by making the biscuit/cracker base: crumble the biscuits, add the melted butter and bake for 10 minutes
- to make the filling, beat the egg yolks until pale, add the condensed milk, lime zest and juice
- pour the mixture over the biscuits base, and bake again for 10-12 minutes until the filling is set
- top with grated lime zest, whipped cream, and refrigerate
I’d highly recommend chilling this pie for at least 2-3 hours before serving, it’s a lot tastier, refreshing, and just delish.
Some people prefer lemons over limes when it comes to desserts. Where lemons are a tad more acid, and have a sharper taste, limes have a more delicate sweeter taste.
I can’t really say which one l like better, but l do use lemons as well and love them.
If you’ve liked my KEY LIME PIE WITH CONDENSED MILK or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Refreshing key lime pie with condensed milk and whipped cream, a delicious dessert with a lovely silky filling and a crumbly biscuit crust.
- 300 g Hobnobs biscuits (or Graham crackers)
- 100 g butter
- 1 can condensed milk
- 3 egg yolks
- juice and zest from 4 key limes
- 100 ml whipped cream
- 1 tbsp icing sugar
To make the base, put the biscuits into a strong plastic bag and bash with a rolling pin until you get crumbs.
Melt the butter and mix well with the biscuits.
Preheat the oven to 160 degrees C (320 degrees Fahrenheit).
Use either a 20cm loose base tart tin or 2 smaller tins and spread the biscuit mixture over the bottom of the tin, making sure you cover up the sides as well. Press firmly with the tip of your fingers or a spoon.
Bake in the oven for 10 minutes, then cool completely.
To make the filling, add the egg yolks to a bowl and beat with an electric mixer until pale yellow and foamy.
Add the condensed milk and beat again for 1 minute, then add the lime zest and juice and beat again until everything is fully incorporated.
Pour the filling into the biscuit base, then put the tin back in the oven for 12 minutes until the filling is set.
Remove from the oven and leave to cool.
Beat the whipped cream with icing sugar until you get stiff peaks.
Decorate the pie with whipped cream using a piping bag fitted with a nozzle of your choice.
Grate some more lime zest over the pie if you like.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.