Key Lime Pie
Classic lime pie with freshly whipped cream—refreshingly sweet and tart, with a natural color achieved without any food coloring.
Ingredients
egg yolks
8
condensed milk
2 cans × 397 g
limes (juiced and zested, extra zest for garnish)
5
whipping cream (for whipping)
450 ml
digestive biscuits (for the base)
500 g
unsalted butter (melted, for the base)
200 g
Instructions
1
Make the Digestive Biscuit Base
Roughly break the digestive biscuits into a food processor and pulse until finely crushed. Slowly pour the melted butter into the processor while continuing to blend. Press the mixture firmly into the bottom of a pie dish and pack it evenly up along the edges. Transfer to a preheated 170°C oven and bake for about 20 minutes until deep golden and set. Remove and let cool completely.
2
Make the Lime Filling
Reduce the oven temperature to 150°C (300°F) Gas 2. Place the egg yolks, condensed milk, lime juice, and lime zest in a glass bowl and whisk gently until all ingredients are thoroughly combined. The mixture will naturally thicken.
3
Bake the Filling
Pour the filling into the cooled crust and transfer to the preheated oven. Bake for 20–30 minutes. The filling should feel set but still slightly soft in the center (it should not wobble). Remove, let cool completely, cover with plastic wrap, and refrigerate for at least 1 hour, or overnight if possible.
4
Top with Whipped Cream
When ready to serve, use an electric mixer to whip the cream in a large bowl until soft peaks form. Spread it over the pie and garnish with lime zest.
