Key Lime Pie Recipe


  • 200g butter
  • 400g digestive biscuits
  • 600ml double cream
  • 1 x 400g tin condensed milk
  • 5 limes, zested and juiced


Calories columnFat columnSaturates columnSugars columnSalt column
636 per serving
32% %GDA
50g per serving
71% %GDA
30g per serving
150% %GDA
24g per serving
27% %GDA
0.90g per serving
15% %GDA


  1. Line the base of a 23cm loose bottomed cake tin with parchment paper, then butter the sides very well.

  2. Place the butter in a heatproof bowl and microwave for 30-60 seconds until melted, or tip into a saucepan and heat until melted.

  3. Tip the biscuits into a food processor and blitz until they are just fine crumbs. Alternatively, place into a plastic bag and bash with a rolling pin.

  4. Add the melted butter and mix until it looks a little like sand and the crumbs are totally coated in butter.

  5. Tip the crumbs into the cake tin and press with the back of a spoon into the base and sides until totally covered in an even layer of crumbs, then set aside.

  6. Pour the double cream into large bowl and whisk until soft peaks form.

  7. Add the condensed milk and whisk until combined, then add the zest from 4 limes, and the juice from all of them.

  8. Whisk until thickened then pour into the biscuit lined cake tin and spread evenly until level.

  9. Place in the fridge for at least 4 hours until set. Run a knife around the edge of the cake tin to loosen, then open the tin and ease the cake out onto a serving plate.

  10. Scatter with the last of the lime zest over the top. Serve cut into wedges.