American · serves 2

Key Lime Pie

Condensed milk and lime juice thicken each other. No baking after the base.

40 min Easy Vegetarian

Ingredients

  • 300g digestive biscuits
  • 100g butter, melted
  • 400g condensed milk
  • 300ml double cream
  • 5 large limes

Method

  1. Crush the biscuits in a bag with a rolling pin and mix with the melted butter. More butter if it won't hold.
  2. Press evenly into the base and sides of a tin.
  3. 180°C for 15 minutes. Cool.
  4. Whisk the condensed milk and cream together.
  5. Zest and juice the limes, then stir in. It thickens as you stir — that's the acid setting it, no cooking needed.
  6. Pour onto the base and chill at least 4 hours.

Questions people ask about Key Lime Pie

How long does Key Lime Pie take?

About 40 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of condensed in Key Lime Pie?

Use 120ml evaporated milk simmered with 100g sugar until thick.

Can I make Key Lime Pie ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Key Lime Pie vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Key Lime Pie?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

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