Key lime pie

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Serves: 5

(2 Votes) 3


  • 570ml double cream

  • 6 limes squeezed and zested

  • 150g butter

  • 375g sweetmeal digestive biscuits crushed

  • 397g sweetened condensed milk


  1. Melt the butter in a small pan and then pour over the crushed biscuits. Lightly press into the base of a 9ins/23cm deep loose-bottomed cake or flan tin. Put into the fridge whilst preparing the filling.
  2. Place the lime juice into a bowl and add the cream and condensed milk. Whisk for a minute or two. Add the lime zest and lightly stir. Pour into the biscuit base. Place onto a tray and chill for 1-2 hours.
  3. Decorate with sliced lime and serve.

Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • Biscuit and sweets

  • Kids can help

  • Make Ahead

  • Can Freeze

  • cake

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Your comments

  • Jenni2legs 21/06/14 18:54

    This takes minutes to prepare, and looks impressive. I am going to add some zest next time as I like it to be very tart. If I was wanting to serve it to guests I might shave a bit of dark or white choc over it.

  • Sunnymeg 24/02/13 11:26

    I have used a version of this for a number of years, but use ginger biscuits and four lemons instead of the limes - scrummy!! If you warm the fruit for about 30 seconds in the microwave and then squeeze them you will get lots more juice out.

  • 28/01/08 14:43

    Always a huge success with kids and adults!