Dessert · American

Easy Key Lime Pie

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 3, 2026

This is the kind of dessert that looks fancy but comes together with barely any fuss. A buttery biscuit crust holds a tangy, creamy lime filling, and the whole thing sets in the fridge while you get on with everything else. Make it the night before and you have a showstopper waiting.

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Easy Key Lime Pie

Why you'll love this

  • Just a handful of everyday ingredients.
  • No tricky custard-making, it sets on its own.
  • Perfect make-ahead dessert for guests.
  • Bright, tangy, and creamy all at once.

EveryDayMeal recipe

Easy Key Lime Pie

Prep
20m
Cook
25m
Total
225m
Serves
8
Level
Easy

Ingredients

  • 300g digestive biscuits
  • 150g butter, melted
  • 400g condensed milk
  • 3 egg yolks
  • 4 limes (zest and juice)
  • 300ml double cream
  • 1 tbsp icing sugar
  • 1 extra lime, to serve

Equipment

  • Food processor or rolling pin and bag
  • 22cm loose-based tart tin
  • Electric beaters or whisk
  • Mixing bowls
  • Zester or fine grater

Instructions

  1. Heat the oven to 160C (140C fan) and grab a 22cm loose-based tart tin. Blitz the digestive biscuits to fine crumbs in a food processor, or seal them in a strong bag and crush with a rolling pin until sandy.
  2. Stir the crumbs into the melted butter until the mixture looks like wet sand, then press it firmly into the base and up the sides of the tin. Use the back of a spoon to pack it tight so the crust holds together when sliced.
  3. Bake the crust for 10 minutes until it smells toasty and looks set, then remove and leave to cool completely so the filling does not slide.
  4. Put the egg yolks in a large bowl and whisk with electric beaters for about a minute until pale and slightly thickened.
  5. Add the condensed milk and whisk for 3 minutes, then add the lime zest and juice and whisk for another 3 minutes. The mixture will thicken as the acid works its magic, which is exactly what sets the pie.
  6. Pour the filling into the cooled crust and bake for 15 minutes, until the surface is just set with a slight wobble in the centre.
  7. Cool to room temperature, then chill for at least 3 hours, or overnight, so the filling firms up and slices cleanly.
  8. When ready to serve, lift the pie out of the tin onto a plate. Whip the double cream with the icing sugar to soft peaks, then dollop or pipe it over the top and finish with a shower of extra lime zest.

Tips from the kitchen

  • Roll the limes on the counter before juicing to get more juice out of them.
  • Zest before you juice, it is much easier on a whole lime.
  • Chill overnight for the cleanest slices and the best flavour.

Estimated nutrition per serving: 480 cal · 7g protein · 42g carbs · 32g fat

Make it your own

  • Swap digestives for gingernut biscuits for a spicy edge.
  • Use lemon instead of lime for a lemon version.
  • Top with toasted meringue instead of whipped cream.

Storing & make-ahead

Keep covered in the fridge for up to 3 days. Add the whipped cream just before serving so it stays fresh. Not suitable for freezing once topped.

Good to know

Can I make this ahead?
Yes, it is ideal made a day ahead. Chill it overnight and add the cream just before serving.
Do I need actual key limes?
No, regular limes work perfectly well and are much easier to find.
Why did my filling not set?
It needs enough lime juice to react with the condensed milk, plus a proper chill of at least 3 hours. Skimping on either can leave it loose.
Can I use a regular pie dish?
Yes, though a loose-based tin makes removal much easier. Line a regular dish with a strip of parchment to help lift it out.

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