Easy Key Pie Recipe
Make the perfect Key Lime Pie with this easy recipe! Enjoy a creamy, tangy filling with a buttery crust—simple to make and absolutely delicious.
Equipment
- 1 saucepan
- 1 food processor
- 1 23cm (9-inch) pie dish
Ingredients
For the Crust
- 120 g unsalted butter melted
- 400 g digestive biscuits crushed
For the Filling
- 10 limes juice and zest
- 500 ml double cream
- 397 g sweetened condensed milk
For Decoration
- lime zest
- 1 lime sliced
Instructions
Prepare the Crust
- Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.Melt the butter and mix it with the crushed biscuits until evenly coated.Press the mixture firmly into the base and sides of a 23cm (9-inch) pie dish.Chill in the fridge for at least 30 minutes to set.
Make the Filling
- In a large bowl, whisk together the lime juice, lime zest, condensed milk, and double cream.Continue whisking until the mixture thickens and becomes smooth.
Assemble the Pie
- Pour the filling into the chilled biscuit crust and smooth the top with a spatula.Refrigerate for at least 3-4 hours, or until fully set.
Decorate and Serve
- Before serving, decorate with thinly sliced lime and lime zest if desired.Slice and enjoy this creamy, tangy Key Lime Pie
Notes
✔ Use Fresh Limes: Freshly squeezed lime juice gives the best flavor—avoid bottled juice for an authentic taste.
✔ Chill for Best Results: Letting the pie set for at least 4 hours (or overnight) ensures the perfect creamy texture.
✔ Make It Extra Zesty: Add a bit more lime zest to enhance the citrus punch.
✔ Whipped Cream Topping: If you prefer, add a dollop of freshly whipped cream for a light and airy finish.
✔ Crystallized Lime Zest: To make this, toss lime zest in sugar and let it dry for a few hours—it's a simple yet elegant touch!
✔ Storage Tip: Keep the pie refrigerated and consume within 2-3 days for the freshest taste.