Dessert · American

Key Lime Pie

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 4, 2026

This is the creamy, tangy lime pie that always disappears fast at gatherings. A buttery biscuit crust holds a silky lime filling, all topped with softly whipped cream. It looks impressive but comes together with hardly any effort.

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Key Lime Pie

Why you'll love this

  • Bright, tangy, and creamy in every bite.
  • Simple ingredients and easy steps.
  • Fully make-ahead, perfect for entertaining.
  • No complicated pastry required.

EveryDayMeal recipe

Key Lime Pie

Prep
20m
Cook
25m
Total
225m
Serves
10
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
  • extra lime, to serve

Equipment

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

Instructions

  1. Heat your oven to 160C (140C fan) and get out a 22cm loose-based tart tin so it is ready to fill.
  2. Blitz the biscuits in a food processor until they turn to fine crumbs, or seal them in a strong bag and crush with a rolling pin so no big pieces remain.
  3. Stir the crumbs into the melted butter until they look like wet sand, then press firmly into the base and up the sides of the tin to build a solid, even crust.
  4. Bake the crust for 10 minutes so it sets and firms up, then remove and let it cool completely before filling.
  5. Whisk the egg yolks in a large bowl for about a minute until slightly paler and loosened.
  6. Add the condensed milk and whisk for 3 minutes, then add the lime zest and juice and whisk for another 3 minutes until the filling thickens noticeably as the acid works on the milk.
  7. Pour the filling into the cooled crust and bake for 15 minutes, until the center is just set with only a slight wobble.
  8. Cool the pie, then chill for at least 3 hours or overnight so it slices cleanly and the flavor deepens.
  9. When ready to serve, carefully lift the pie from the tin onto a plate. Whip the cream with the icing sugar to soft peaks, then dollop or pipe over the top and finish with extra lime zest.

Tips from the kitchen

  • Zest the limes before juicing them, it is much easier when they are whole.
  • Roll the limes on the counter with your palm before juicing to release more liquid.
  • Chill overnight for the cleanest slices and the best texture.

Estimated nutrition per serving: 480 cal · 6g protein · 45g carbs · 31g fat

Make it your own

  • Swap digestives for graham crackers or ginger biscuits for a spicier base.
  • Use bottled key lime juice for a more authentic sharp flavor.
  • Add a thin layer of white chocolate under the filling for extra richness.

Storing & make-ahead

Keep covered in the fridge for up to 3 days. Add the whipped cream just before serving for the freshest look. Not suitable for freezing once topped with cream.

Good to know

Can I make this ahead?
Yes, make the pie a day ahead and chill overnight, then whip and add the cream just before serving.
Why is my filling runny?
It likely needs more chilling time or the whisking after adding the lime juice was too short. Give it a full 3 hours minimum to set.
Do I have to bake the filling?
This version bakes briefly to set the yolks safely, which gives a firmer, more sliceable pie.
Can I use regular limes?
Yes, regular limes work perfectly well. Key limes are more tart, but standard limes give great results.

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