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Key Lime Pie

Key Lime Pie is always a dinner party winner! It’s light, fluffy, sweet, sour & a deliciously refreshing way to finish your meal. Living in Ireland, I can’t purchase key limes but regular limes do just fine. I always make the pie the evening before I want it & leave it in the fridge. I add the cream topping right before serving.

Ingredients for the Base:

200g Digestive Biscuits (graham crackers for US readers)

1 tbsp Sugar *

1/2 tbsp cocoa powder *

100g unsalted butter, melted

* add more of each to taste.

Ingredients for the Filling:

3 Large Egg Yolks at Room Temperature – that’s important. Save the whites for an omelet.

1 Can (397g) Sweet Condensed Milk

1 tsp Lime Zest

1/2 cup (120ml) Lime Juice (that’s roughly 5 limes)

Ingredients for the Topping:

200ml Whipping Cream

2 tbsp sugar (optional but I think it’s nicer with the sugar)


1.  Pre-heat the oven to 160 degrees for a fan oven. Spray a 9″ pie pan.

2.  Crush the digestive biscuits into a powder. I put them into a ziplock bag & use a rolling pin.

3.  Add all of the base ingredients together into a bowl & mix. Pour the mixture into the pie pan & push it up along the sides.

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4.  Bake the base for 10 minutes & then allow it to cool on a wire rack while you prepare the filling.

5.  Zest the limes, then squeeze them.  Separate the egg yolks. It’s easiest to have all of the filling ingredients prepared & ready to be added before you start mixing.

6.  Whisk the egg yolks for 2 minutes, until fluffy. Then slowly add the condensed milk, while beating. Continue to whisk for an additional 3 – 5 minutes, until the mixture is fluffy & light. Continue to mix while you add the lime zest & juice.

key lime pie 2

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7.    Pour the filling into the base.

key lime pie 5

8.  Bake for 20 – 25 minutes, until it’s fully set & doesn’t jiggle. Place the pie on a wire rack & let it cool completely before covering & refrigerating for a few hours or overnight. I always make the pie the evening before I want it. It lasts perfectly in the fridge. Just be sure to let it completely cool first.

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9.  When you are ready to serve the pie, whisk the cream & sugar together until it forms stiff peaks. Spread the whipped cream over the top of the pie. Enjoy!!

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