Key Lime Pie

Jump to Recipe

A crunchy, crispy biscuit base with hints of ginger, a luscious, creamy mousse like lime filling topped with rosettes of whipped fresh cream and fresh lime zest. Utterly glorious, surprisingly refreshing and incredibly enjoyable to eat!

You could serve this dessert after pretty much any type of meal but we love it after Mexican inspired dishes, or indeed it works well after any type of spicy food. Indeed Mr Daffodil, (aka ‘he who doesn’t like sweet things’) has absolutely zero will power when this dessert is on the table! One of his absolute favourites!

Although universally famous, this dessert originated in Florida where key limes grow throughout the Florida Keys. They are also commonly found in the West Indies, North Africa and the Middle East. They are apparently tarter than the Persian limes we buy in the supermarket which is why they are so frequently associated with sweet desserts. However, I promise you that this dessert works superbly well with the normal limes you buy in the supermarket.

How to make Key Lime Pie

Collect all your ingredients together:

Base –

• digestive biscuits
• unsalted butter
• ground ginger
• fine salt

Filling –

• limes – zest and juice
• egg yolks
• condensed milk

Topping –

• double or heavy cream
• fresh grated lime zest

First of all, make the base:

1. Put the digestive biscuits into a large plastic/freezer bag, lay out on a work surface and roll your rolling pin over to crush the biscuits. Continue to roll until you have fine crumbs. Alternatively, you can roughly break the biscuits with your hand and then put them in a food processor and pulse until they make fine crumbs.
2. Melt the butter in a medium to large saucepan over a moderate heat. Take off the heat when melted.
3. Tip in the biscuit crumbs, as well as the salt and powdered ginger (if using), and stir to mix thoroughly, ensuring all the crumbs are evenly covered in the butter.
4. Tip into a 20cm/8 inch loose-bottomed fluted flan tin and press firmly into the tin getting into all the ridges and edges and building up the sides.
5. Cook in the centre of a preheated oven for 15 minutes. Set aside to cool.

• 

• 

• 

• 

• 

• 

Make and cook the filling:

1. Beat the egg yolks and condensed milk in a mixing bowl with an electric whisk for a minute or two until aerated.
2. Add the lime zest and juice and fold in to mix thoroughly using a spoon or a spatula.
3. Pour into your biscuit base, level the surface and cook until set.
4. Remove from the oven and leave to cool. When cool, cover and refrigerate for a few hours. Ideally 5 or 6 but a minimum of 1.

• 

• 

• 

• 

• 

• 

• 

• 

• 

Top with Cream and Lime Zest:

1. Whip the cream with an electric whisk until it reaches soft peaks and fill a piping bag with a nozzle.
2. Pipe or spoon the cream onto the pie and sprinkle over extra lime zest.
3. Slice the pie, serve and luxuriate in the flavour and texture pleasures that are Key Lime Pie!

• 

• 

• 

• 

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.