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 citrussy desserts, my key lime pie will be just what 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 only difference is that this key lime pie is baked, which I'd recommend, since it uses raw egg yolks.
Key lime pies are a great summer dessert, particularly delicious with a nice BBQ. It's light, it's refreshing, it's summery, and it's so easy to make. Don't forget to chill it in the fridge beforehand, the colder, the better.
You don't even need loads of ingredients, and of course, the limes are the key ingredient. I love using condensed milk for this recipe, its sweetness contrasts beautifully with the sharpness of the limes. Let's see how to make it!
- Hobnobs biscuits - you can either use digestive biscuits or any other plain biscuits, or Graham crackers in the US
- butter - I used unsalted, but salted also ok
- condensed milk - make sure it's sweetened, as the unsweetened one might not give enough sweetness to the pie
- egg yolks - not whole eggs, as they won't work for the filling
- juice and zest from 4 key limes
- whipped cream - or double cream
- icing sugar - to sweeten the whipped cream
Step-by-step photos and instructions to make key lime pie
- crumble the biscuits either in a food processor or add them to a freezer bag, and use a rolling pin to bash them until crumbled
- melt the butter and leave it to cool slightly
- pour the melted butter over the crushed biscuits, then transfer the mixture to a quiche/tart pan
- use a glass to press the mixture down well, and cover the walls of the pan too
- bake for 10 minutes at 160 degrees Celsius (320 Fahrenheit)
- beat the egg yolks until they double their volume and have a light yellow colour
- add the condensed milk, lime zest and juice
- pour the mixture over the biscuits base, and bake again for 12-15 minutes until the filling is set
- top with more grated lime zest, whipped cream, and refrigerate
I'd highly recommend chilling this pie for at least 3-4 hours before serving, it's a lot tastier, refreshing, and just delish. Leave it to cool at room temperature first before refrigerating.
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 like lemons more, but still fancy a nice pie, you can follow the exact recipe, but replace the lime zest and juice with lemons. Since limes are a lot smaller, use only 2 lemons, that should be more than enough.
Do give this lime tart with condensed milk a go, it's what we need on a beautiful summer's day, I can guarantee you that everyone will love it!
Other summer desserts
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Key Lime Pie with Condensed Milk
- 300 g Hobnobs biscuits (or Graham crackers)
- 100 g butter
- 1 can condensed milk (400 g, 13 oz)
- 3 egg yolks
- juice and zest from 4 key limes
- 100 ml whipped cream
- 1 tablespoon 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 double in volume.
- 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 12-15 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.
- I'd highly recommend chilling this pie for at least 3-4 hours before serving, it's a lot tastier, refreshing, and just delish. Leave it to cool at room temperature first before refrigerating.
- 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 like lemons more, but still fancy a nice pie, you can follow the exact recipe, but replace the lime zest and juice with lemons. Since limes are a lot smaller, use only 2 lemons, that should be more than enough.