Key Lime Pie

Strictly speaking this should use Key Limes (obviously) but these are difficult, if not impossible, to source in the UK so ordinary limes are used. The amount of lime used in this recipe produces a strong lime flavour but you can reduce the lime zest/juice if you prefer. Without any colouring the pie will be a yellow colour but the green colouring is strictly optional. You can find many recipes on-line - this roughly follows one from Delia Smith.


For 1 Continued...
100 gm unsalted butter 3 or 4 limes (150 ml juice) (see note 1)
225 - 250 gm digestive biscuits 397 gm tin condensed milk
3 medium eggs or 2 large green food colouring (optional) (see note 2)


Cooking - 30 - 40 min

  1. Add the condensed milk to the eggs and continue to whisk for another 4 min.
  2. Add the lime juice and whisk briefly to combine - if using green colouring it can be added at this point.
  3. Pour the mixture into the biscuit base and bake in the oven for 20 - 25 min.
  4. When done remove from the oven and set aside to fully cool.
  5. When cool cover with cling film and refrigerate for an hour if possible or until needed. It is important to allow it to refrigerate otherwise it will easily fall apart when cutting..


  1. You can eat it as is or add some whipped cream if you feel indulgent.


(1) Limes can vary in size and ability to release juice but you can make up any shortfall with bottled lime juice.
(2) Powdered green food colour is much more effective than liquid colouring. If unavailable at your local supermarket it can be purchased at any Asian outlet.
I'd like to know if you enjoyed this so please email – also feel free to ask for help.
Enlarge image

The finished pie

Valid XHTML 1.0 Strict