Key Lime Pie with Condensed Milk

Overhead shot of a key lime pie on a plate

4.82 from 11 votes

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.

Prep Time15

Cook Time22

Total Time37

Course: Dessert

Cuisine: American

Servings: pie

Calories: 3722kcal

Author: Daniela Apostol

Ingredients

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

Metric - US Customary

Instructions

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.

Notes

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.

Nutrition