Key Lime Pie

    55 minutes

    I first was introduced to the key lime pie while on a visit to my friends in Savannah, Georgia. Absolutely delicious and is to the Southerners what pavlova is to us. Easy to make and will impress for sure (looks like you spent all day in the kitchen but in truth you will have spent very little time there), and even better can be made in advance so taking the pressure off when entertaining. A truly lovely dessert.


    11 people made this

    Serves: 8 

    • 3 egg yolks
    • 125g butter
    • 1 teaspoon zest of lime
    • 2/3 cup fresh lime juice (or less if you want less tang)
    • 1 can (395g) sweetened condensed milk
    • whipped cream for garnish
    • 1 homemade or store bought 23cm crumb base

    Preparation:15min  ›  Cook:10min  ›  Extra time:30min freezing  ›  Ready in:55min 

    1. Prebake your biscuit shell (unless it's store bought) for approx 5-6 minutes on 150 degrees C and leave to cool.
    2. Beat the egg yolks and zest of lime (use glass not stainless steel bowl) on high speed for approx 5 minutes (until very glossy).
    3. Add the condensed milk and beat until thickened - another 3-4 mins.
    4. Reduce speed to low and add lime juice, beating until only just combined.
    5. Pour the lime filling into the biscuit shell and return to oven and bake for a further 7-8 minutes on 150 degrees C, then remove and allow to cool to room temperature.
    6. Pipe cream around edge to decorate and refrigerate. Serves 8 but maybe you will need TWO!! Enjoy!

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    Easy to make, easier to eat; the lime really came through...will definitely be making this again.  -  16 May 2014