Key Lime Pie

00h 30
00h 25

This zesty treat is the perfect dessert for summer, made with a delicious cream filling and a buttery biscuit base.

Ingredients and Method


  • 300g oat-based biscuits
  • 150g melted butter
  • 397g condensed milk
  • 3 egg yolks
  • finely grated zest
  • 4 limes, zest grated and juiced
  • 300ml double cream
  • 1 tbsp icing sugar


  1. Heat the oven to 160 °C/fan 140 °C/gas 3.
  2. Place the oat biscuits in a zip lock bag and bash with a rolling pin until they form fine crumbs.
  3. Mix the melted butter with the biscuit crumbs in a large mixing bowl. Press the biscuit mixture into the base and up the sides of a baking tin. Bake in the oven for 10 minutes. Once done, remove and leave to cool completely.
  4. Whisk the egg yolks in a large mixing bowl. Add the condensed milk and whisk again for another few minutes. Add the finely grated zest and juice of 4 limes and mix until fully combined.
  5. Pour the filling into baking tin with the baked biscuit base and put back in the oven for 15 minutes. Once cooked, chill for at least 3 hours or overnight.
  6. To decorate, softly whip together the double cream and 1 tbsp icing sugar. Pipe the cream onto the top of the pie and finish with some left-over lime zest.

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