Key Lime Pie

This recipe came to me from my late, demented Grandmother (Phyllis). There are a few variations of this dessert knocking about, but this is a faithful reproduction of what came to me (measures converted in to metric, obv). Phyllis always told me that this was a ‘hot day’ dessert, but we don’t often get the chance for such things in this country! I like this dish because it’s quick and easy to do (if you don’t count the waiting time!)

Prep time:

  • 90 minutes (mostly waiting time)

Cooking time:

  • 8-10 minutes


  • 375g ordinary (plain) digestive biscuits
  • 150g/unsalted butter
  • 8-10 large limes
  • 570ml double cream
  • 1 x 397g/can of sweetened condensed milk
  • crystallised lime zest, to decorate (and hold back a biscuit to decorate too)


  • Crush the digestive biscuits
  • Melt the butter in a small pan and stir in the crushed biscuits
  • Lightly (not too firmly!) press the mixed butter and biscuits into the base of a deep, loosed-bottomed, flan tin
  • Chill the flan tin and mix in the fridge, while you do the next thing
  • Grate the zest off the limes
  • Squeeze the limes
  • Put the juice in to a large bowl
  • Add the cream and the condensed milk
  • Whisk the contents of the bowl for a couple of minutes
  • Add in to this mix the lime zest and lightly stir to ensure it blends in
  • Remove the biscuit base from the fridge
  • Pour the mix onto the biscuit base
  • Place the flan tin on to a tray and chill it in the fridge for 90 minutes or so
  • Decorate with the lime zest and the crumbs of the biscuit you held back

Key Lime Pie 1-580-75

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About Brennig

Dull, vacant, tired, busy, mental, bloke. Geek. Cooks, eats, does washing up.
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