Key Lime Pie

Name: Key Lime Pie
Prep time: 3 h 39 min
Cook time: 10 min
Total time: 3 h 49 min
Yield: 4 servings
Cuisine: United States
Ingredients: 11 oz digestive biscuits; 5 oz butter; 14 oz condensed milk; 3 egg yolks; 4 limes; 1 ¼ cups heavy cream; 1 tbsp powdered sugar; to serve lime

A weekend United States dessert. Ready in about 3 hours 49 minutes. Difficulty: more effort.

3 hr 39 minPrep (about)
10 minCook (about)
3 hr 49 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 2 people +

Changed from 4 to 2 people · Back to 4

5 oz digestive biscuits Shopping tip: Graham crackers are the closest (UK: digestive biscuits).
2 ⅔ oz butter
7 oz condensed milk
2 egg yolks
2 limes
½ cup + 2 tbsp heavy cream Shopping tip: Heavy cream or heavy whipping cream (UK: double cream).
1 ½ tsp powdered sugar Shopping tip: Powdered sugar (UK: icing sugar).
to serve lime

How to make it

Steps in our own plain words.

Turn the oven on to 325°F (275°F for a fan oven).
Whizz your biscuits to crumbs in a food processor.
Mix with the melted butter and press in your base plus up your sides of 8 ½ inches loose-based tart tin.
Bake in the oven for 10 minutes.
Remove and cool.
Put the egg yolks in a big bowl.
Whisk for a minute with electric beaters.
Add the condensed milk.
Whisk for 3 min then add the zest and juice.
Whisk again for 3 minutes.
Pour the filling in your cooled base then put back in oven for 15 minutes, cool.
Chill.
Keep going for at least 3 or overnight if you like.
Wait until you are ready to serve.
Remove the pie from the tin.
Put on a serving plate.
To decorate, softly whip together your cream and icing sugar.
Dollop or pipe the cream on the top of your pie and finish with extra lime zest.