Key Lime Pie

Key Lime Pie (from Hummingbird Bakery Cookbook)

  • 8 egg yolks
  • 2 x 397-g tins condensed milk
  • 5 limes – juice and zest (I used 6)
  • 450 ml whipping cream


  • 500 g digestive biscuits
  • 200 g unsalted butter, melted

a 23-cm pie dish, greased

Preheat oven to 170 oC (325oF), Gas 3

For the crust: Roughly break up the digestive biscuits and put them in a food processor. Process until finely ground. Slowly pour the melted butter into the processor while the motor is running. Press this mixture into the base and neatly up the side of the prepared pie dish, using the ball of your hand or a tablespoong to flatten and compress it.

Bake in the preheated over for about 20 minutes, or until deep golden and firm. Set aside to cool completely.

Turn the oven down to 150oC (300oF) Gas 2.

Put the egg yolks, condensed milk and lime juice and zst in a glass bowl and mix gently with a balloon whisk until all the ingredients are very well incorporated. The mixture will thicken naturally.

Pour into the cold pie crust and bake in the preheated over for 20-3o minutes the filling should be firm to the touch but still very slightly soft in the centre (not wobbly!). Leave to cool completely, then cover and refrigerate for at least 1 hour, or overnight if possible.

When you are ready to serve the pie, whip the cream with a handheld electric whisk in a large bowl until soft peaks form, then spread over the pie and decorate with a little lime zest.

I added sugar and some homemade vanilla extract to the cream, and cinnamon into the pie.  You could also use a meringue topping making it more like lemon meringue pie.


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