We don’t use any food colouring in our lime filling, just a bit of lime zest. Our Key Lime Pie is topped with a mound of freshly whipped cream, but you can use the same meringue as the Lemon Meringue Pie (see pages 81–82).

  • 8 egg yolks
  • 2 x 397g tins condensed milk
  • Freshly squeezed juice and grated zest of 5 limes, plus extra grated zest to decorate
  • 450ml whipping cream


  • 500g digestive biscuits
  • 200g unsalted butter, melted
  • 23-cm pie dish, greased

key lime pieMakes 10–12 slices

Preheat the oven to 170°C (325°F) 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 tablespoon to flatten and compress it.

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

Turn the oven down to 150°C (300°F) Gas 2.

Put the egg yolks, condensed milk and lime juice and zest 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 oven for 20–30 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.