Key Lime Pie

Key Lime Pie

1 h
Popular key lime pie is a sweet and sour American pie classic named after the limes that grow in the Florida Keys.


  • Set the oven to 175°C.
  • Finely crush or mix the biscuits. Melt the butter and stir in the crumbs. Press the mixture into the bottom of a mould with a removable rim, approx. 24 cm in diameter. Bake in the middle of the oven for about eight minutes.
  • Mix the egg yolks in a bowl. Stir in the condensed milk and lime juice. Pour the batter into the mould. Bake for another 15 minutes.
  • Let it cool and then refrigerate or freeze for at least three hours.
  • Take out the frozen pie and let it stand at room temperature for about 20 minutes before serving. Sift over icing sugar.
  • Garnish with whipped cream and lime slices.
Top Tip

Stick to graham crackers to create the perfect crust for your pie.

Key Lime Pie

Why is my key lime pie so tart?
Key limes are generally more acidic, tart and bitter so be prepared for a far more zesty and bold dessert than what you may be expecting. If the pie’s signature tartness is a bit too sour for your palate, try adding a few tablespoons of icing sugar to your whipped cream topping.
Why did my key lime pie not set?
The biggest culprit is not letting your pie chill for long enough. It needs at least three hours in the refrigerator to properly set. A good idea is to make the dessert the night before and let it chill overnight.
How do you know when a key lime pie is done baking?
It’s all in the jiggle. When the filling is only slightly jiggly in the centre (usually at the 15-20 minute mark), the pie is done. Let it cool completely before popping it into the fridge to finish up the setting process.
How do you thicken key lime filling?
The acidic key lime juice will naturally thicken the condensed milk. Combined with the egg yolks which will further bind the filling during the cooking process, you achieve that perfectly creamy, custardy consistency that will always have you come back for more.


Digestive biscuits (preferably wholegrain)
125 g
Egg yolks
Condensed milk
400 ml
Squeezed lime juice
100 ml
Serve with
Whipped double cream
200 ml
Sliced lime fruit

A Floridian favourite

The official pie of Florida since 2006, this dessert is named after the small key limes that grew in abundance along the Florida Keys. Decadently sweet and tart, you will find this pie, or versions of it, on the menus of most restaurants in the state. One of the most popular twists on the traditional recipe is key-lime-pie-on-a-stick: a thick slice of pie dipped in dark chocolate and eaten on a stick.

Fun and classy pie decorating ideas

Traditionally, the pie is decorated with whipped cream and thin lime slices. Use different piping techniques and nozzles to up your decorating game, from star-shaped dots of cream alternated with lime slices, to large ruffles topped with candied lime zest. A fun alternative is to try your hand at the pie-on-a-stick trend: cut the pie into slices and freeze for about two hours. Insert a popsicle stick, dip in chocolate (melt 265 g dark chocolate chips and 1 tablespoon of coconut oil), and sprinkle with finely grated lime zest.

Serving suggestions for key lime pie

This dessert is best served cold with a generous dollop of whipped cream. A less traditional, but equally delicious pairing, is a light coconut ice cream that perfectly offsets the pie’s bold and zesty flavour.

How to make your pie last

Loosely cover the pie with clingwrap or aluminium foil and refrigerate for up to three days. The crust may become a little soggy, but the pie will still pack its signature flavour punch.