Key Lime Pie

Zesty, delicious Key Lime Pie, a cake to get your mouth watering!


For the base:

95g butter

175g digestive biscuits

A pinch of cinnamon


For the filling:

1 tbsp. grated lime zest

150ml lime juice

1 large egg yolks

400g condensed milk


For the topping:

150g whipped cream or double cream



  1. Preheat the oven to 160C, Gas Mark 3 and lightly grease a tart tin.
  2. To make the crumb crust, put the biscuits, sugar and cinnamon in a bowl, using a fork press together until fine crumbs form. Add the melted butter and mix until all the butter is combined.
  3. Tip the crumb mixture into the prepared tart tin and press over the base and up the sides of the tin.
  4. Place the tart tin on a baking sheet and bake in the oven for 5 minutes.
  5. To make the filling, beat the condensed milk, lime juice, lime rind and egg yolks together in a bowl until well blended.
  6. Remove the tart tin from the oven, pour the filling into the crumb crust and spread out to the edges. Return to the oven for a further 8-10 minutes, or until the filling is set around the edges but still wobbly in the centre.
  7. Leave to cool completely on a wire rack, then cover and chill for at least 2 hours.
  8. Spread with whipped cream and serve.
  9. Once cooled whip the cream until just still and spread over the pie.