Key Lime Pie is a zesty, refreshing way to end a meal.

This ‘no need to cook’ tart concoction is actually the official state dessert of Florida and has been passed down through Florida folklore. Apparently it was actually Aunt Sally who came up with this delicious tart concoction of lime juice, condensed sugar and eggs. Obviously the Key Lime part of the recipe suggests that we should really be using Florida Limes from the keys. There are a smaller and rounder version of the Lime’s Persian cousins with a thinner, slightly yellower skin. However, as far as we are concerned it is just as tantalisingly tart with normal limes. 

You can serve this with a side helping of fruit but we love the simplicity of it’s contrasting tastes and textures. The cool tartness of the creamy filling against the sweet crumbly biscuity base is hard to beat.

What is also hard to beat is Key Lime Pie is a fairly quick pudding to knock together and therefore a perfect addition to any recipe repertoire.

What You Need

  • 150g Hobnobs finely crushed
  • 150g Ginger Nuts finely crushed
  • 75g unsalted butter, melted
  • 4 egg yolks
  • 397g tin condensed milk
  • 5 limes and juice (should make about 150ml)
  • 170ml Double Cream
  • 2 tsp icing sugar
  • Grated Limes for the top
 

There is also a no bake version of Key Lime Pie which is delicious but more like a Lime Cheesecake. We prefer the Authentic version but would love to know what you think….. 

What You’ll Need

  1. Preheat your oven to 180 degrees.
  2. Crush your biscuits either in a food processor or with the back of a wooden spoon.
  3. Melt the butter.
  4. Mix together the crushed biscuits and melted butter and then press into a 20cm loose-bottom tart tin covering the base and the sides.
  5. Place in the fridge to set for at least 1 hour.
  6. Whisk together the egg yolks, condemned milk and most of the lime zest.
  7. Add the lime juice until the mixture goes creamy and thick.
  8. Pour the base and bake for 15 minutes until just set with a slight wobble in the centre.
  9. Cool and then you can chill overnight or for at least 2 hours.
  10. To serve, remove from the cake tin and decorate with whipped cream and grated lime zest.
  11. Thank Aunt Sally.