The Ultimate Key Lime Pie Recipe: A Classic, Creamy Citrus Dessert
Key Lime Pie Recipe
Bright, creamy and refreshingly tart, key lime pie is a classic American dessert with a buttery biscuit base and a smooth citrus filling. This version uses readily available limes and is simple to prepare at home. For the best result, chill the pie thoroughly before serving.
Preparation time: 20 minutes
Baking time: 20 minutes
Chilling time: At least 4 hours
Serves: 8
Ingredients
For the base
- 250g digestive biscuits
- 100g unsalted butter, melted
- 1 tablespoon caster sugar
For the filling
- 4 large egg yolks
- 1 x 397g tin sweetened condensed milk
- Finely grated zest of 2 limes
- 120ml fresh lime juice, from about 4–6 limes
To serve
- Whipped cream
- Extra lime zest or thin lime slices
Method
- Prepare the tin. Heat the oven to 175°C (155°C fan). Lightly grease a 23cm pie dish or loose-bottomed tart tin.
- Make the base. Crush the digestive biscuits into fine crumbs. Stir in the melted butter and caster sugar until evenly combined. Press the mixture firmly over the base and up the sides of the tin.
- Bake the base. Bake for 8–10 minutes, then set aside to cool slightly while you make the filling.
- Mix the filling. In a bowl, whisk the egg yolks until slightly thickened. Whisk in the condensed milk, lime zest and lime juice until smooth.
- Fill and bake. Pour the filling into the biscuit crust and bake for 10–12 minutes, until the edges are set but the centre still has a slight wobble.
- Cool and chill. Leave the pie to cool to room temperature, then cover and refrigerate for at least 4 hours, or until thoroughly set.
- Serve. Top with whipped cream and a little extra lime zest or a few slices of lime.
Tips for the Best Key Lime Pie
- Choose fresh juice. Freshly squeezed lime juice gives the filling its clean, lively flavour. Key limes are small and aromatic, but regular limes work well too.
- Don’t overbake. The filling should retain a gentle wobble in the centre when it comes out of the oven. It will continue to set as it cools.
- Allow plenty of chilling time. A well-chilled pie slices more neatly and has a firmer, creamier texture.
- Make it ahead. The pie can be prepared the day before serving. Add the whipped cream shortly before bringing it to the table.
With its crisp biscuit crust and tangy, silky filling, this key lime pie makes a refreshing finish to a meal. Serve it cold, with a generous spoonful of cream to balance the citrus.
Expert Tips and Common Pitfalls: Key Lime Pie Recipes by Mary Berry and Jamie Oliver
- How does Mary Berry make key lime pie?
- What is Jamie Oliver’s best key lime pie recipe?
- What is the secret to a good key lime pie?
- What are some common mistakes when making key lime pie?
How does Mary Berry make key lime pie?
Mary Berry’s key lime pie is typically made with a crumbly digestive-biscuit base and a smooth filling of egg yolks, sweetened condensed milk, lime zest and fresh lime juice. The base is baked first, then filled and baked briefly until the centre is just set. Once cooled, the pie is chilled before serving, often with whipped cream. For exact quantities and timings, follow the particular Mary Berry recipe you’re using, as versions may differ.
What is Jamie Oliver’s best key lime pie recipe?
There’s no single recipe that can objectively be called Jamie Oliver’s “best” key lime pie, and recipes can change over time. For an authentic version, look for a key lime pie recipe published on Jamie Oliver’s official website or in one of his cookbooks, and follow its quantities and method closely. The classic style pairs a crisp biscuit base with a creamy, tangy lime filling; allow plenty of time for the pie to chill before serving.
What is the secret to a good key lime pie?
The secret to a good key lime pie is balancing its sharp, fresh citrus flavour with a smooth, creamy filling and a crisp biscuit base. Use freshly squeezed lime juice and finely grated zest for the brightest taste, and mix the filling just until smooth. Take care not to overbake it: the centre should still have a slight wobble, as it will continue to set while cooling. Finally, chill the pie thoroughly before serving for the best texture and cleanest slices.
What are some common mistakes when making key lime pie?
Common mistakes when making key lime pie include using bottled lime juice, which can make the filling taste less fresh, and adding too much juice, which may stop it setting properly. Avoid overbaking: the centre should still have a slight wobble when the pie comes out of the oven, as it will firm up while cooling. It’s also important to let the pie chill for at least four hours before serving; cutting it too soon can leave the filling soft. Finally, press the biscuit crumbs firmly into the tin so the base holds together when sliced.
