Key Lime Pie

Our version of the classic American Key Lime Pie which uses limes from the Florida Keys and a crumbly biscuit base. Creamy, zesty, sharp, sweet and delicious.
Serves: 10
  • Base
  • 250g digestive biscuits
  • 100g butter, melted
  • Filling
  • 405g can Carnation Condensed Milk Light
  • finely grated zest and juice of 5 large limes
  • 300ml carton double cream
  • To decorate (optional)
  • Lime zest
  • 85g half fat crème fraîche

You will also need...

20x30cm rectangular loose-bottomed tart tin or 23cm (9in) round loose-bottomed tart tin.
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • 30 mins
    total prep time

    1 hr
    ready to serve in

Each serving typically contains

  • Calories 465 23%
  • Sugars 28.8g 32%
  • Fat 30.6g 44%
  • Saturates 18.3g 92%
  • Salt 0.54g 9%

of an adult's guideline daily amount*
* GDAa are guidelines. Personal requirements vary depending on age, gender, weight and activity levels.

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  1. 1. Mix the crushed biscuits with the melted butter in a bowl.
  2. 2. Press the crumbs into the base and up the sides of the tin. Chill for 10 minutes.
  3. 3. Whisk together the condensed milk and cream, then add the lime juice and zest (watch it magically thicken!). Pour into the tart case and chill or at least 1-2 hours.
  4. 4. Remove the pie from the tin and place on a serving plate. Cut into slices and serve with the crème fraîche and lime zest.
  5. This recipe can also be made with lemons – replace the 5 limes with 4 lemons

Discussion Board

  • Bunty
    October 30, 2013
    I have a party on Saturday and want to prepare the key lime pie on Thursday and keep in the fridge - will it taste good ?

    Carnation says:
    Hi B, this key lime is wonderful treat! We always recommend you make it as close to the time as possible. If you need to make it ahead of time leave it in its tin and wrap it with cling film. Decorate at the last minute.
  • aliy
    October 28, 2013
    iv just made tis keylime pie and found it very easy to do,and it thickened perfectly.yummy
  • Spagirl
    October 27, 2013
    I have tried this recipe lots of times with great success. Every time I visit my sister up country, she always asks me to make they Key Lime Pie. Oh nearly forgot to mention, try chocolate digestive biscuits for a change.
  • Diana
    October 23, 2013
    Just made this with my mum! We used 160g of ricotta cheese and 140g of creme fraiche isntead of the double cream! to make it a little lighter! All other ingredients were the same. Excellent recipe and very easy to make!
  • cloecloe
    October 23, 2013
    i found this recipe quite easy we have done this pie at school in our food technoly lessons and its really fun but also quite messy!we had to reduce the limes to 2 though,haha!lol.its so magical how the cream just mixes together-magic!
  • Nancy
    October 16, 2013
    I have made this recipe for over 30 years but we call it lemon thing, long before Key Lime pie became trendy! It is an old family favourite and now my daughters are making it! we make both lemon and lime versions for variety and it always works!
  • Jules
    October 14, 2013
    I have made this key lime pie on many occasions it's easy and always a success. It tastes soooo good to.

    Carnation says:
    Hi Angela, we love this simple and reliable recipe!
  • Trix
    October 13, 2013
    I have just made this using a fresh pineapple I pealed a fresh small pineapple and liquidised it and then poured in to the condense milk and double cream instead of adding the lime it's lovely

    Carnation says:
    Hi Teresa, what an interesting twist. We love the pineapple idea!
  • sparkle
    October 13, 2013
    i have just made this today and boy it was lush all my family love it. perfect lush desert mmmm ................

    Carnation says:
    Hi Jennifer, glad to hear you got the thumbs up from the family
  • Urshie
    September 27, 2013
    I made this using Lime and Lemons, it was an instant hit so I made it again and I shall make it again and it!
  • Trucky
    September 06, 2013
    My hubby loved this was taking it over to a friends for dinner that night but it didnt quite make it :)
  • Wendy
    August 15, 2013
    I have made this twice now as I love Key Lime Pie. However, both times it has not thickened when whisking as the recipe says "it will magically thicken" I have left it to set for 2 hours and it is edible, however not as thick as I would like or as the picture shows!! I have done exactly as the recipe says. The flavour is lovely it's just the thickness, any ideas on what I am doing wrong?

    Carnation says:
    Hi Wendy. We love this too! Our tip is to whisk your cream and condensed milk before you add the limes then just lightly stir the juice in and the acid will thicken up the dairy. It really is like magic!
  • Jeanne
    July 26, 2013
    I made this today adding the juice of half a lemon (my limes were small) with dark chocolate spoons to eat it with. Watch this space for reactions when it's been tried.
  • Cattari
    July 21, 2013
    first time i've ever made this and it was divine...........
  • Rotweiller
    June 20, 2013
    My mother used to make a jelly and whisk in Carnation milk and leave to set. I made it for my daughter and now she wants to know the recipe to make it for her kids. I can't find the leaflet it was in, can anyone help please?

    Carnation says:
    Hi Carole, I think this is a similar recipe:
    2x135g packs of jelly (raspberry or strawberry)
    250ml boiling water
    1x410g tin of evaporated milk
    add the boiling water to the jelly and allow to cool (not set). Whip up the carnation evaporated milk till thick. Fold thorugh the cooled jelly and refridgerate till set.
  • Selmy
    May 06, 2013
    this is such a decadent desert .. i make everytime for my dads posh guests..! its a winner :P
  • Dobby
    April 20, 2013
    This recipe is easy & tasty, I tried your meringue top instead of creme fraiche, good for a change
  • karen
    March 31, 2013
    I made this today using 3 large lemons instead of limes and a packet of ginger biscuits. It was amazing. 7 adults ate the lot and there wasn't a crumb left. I will make this again without a doubt and will try the limes as well. Fab.

    Carnation says:
    Hi Karen, sounds scrumptious - what a lovely flavour variation! Top tip!
  • debs25
    March 31, 2013
    I have added cocoa to the base. It is lovely,chocolate and lime works so well, yummy

    Carnation says:
    How delicious Deborah! Sounds fab!
  • Jean
    March 16, 2013
    Is it possible to use lime juice made from concentrate from a bottle instead of fresh limes in the Key lime Pie recipe

    Carnation says:
    Hi Jean, we can't guarantee the results - the acidity of the processed lime concentrates varies so always best to stick with the real thing!
  • dubs
    March 08, 2013
    I have made this key lime pie numerous of times try using ginger nut biscuits fir the base! lovely
  • Gill
    January 27, 2013
    Hi, I was wondering how i would add coconut to the Key Lime Pie.....i didn't want the mixture to not set and also dont know what coconut to use?
    Thank you so much

    Carnation says:
    Hi Gillian, you can buy coconut milk powder (made by Maggi) from larger supermarkets - add 50g to the filling and beat until smooth. This way you'll still get the perfect set! Happy cooking!
  • Redmichy
    January 11, 2013
    Is there an alternative to using double cream in this recipe?

    Carnation says:
    Hi Michelle, why not try our light key lime pie recipe if you want to omit the cream. In the normal recipe it helps to set the filling so we don't suggest a substitute but the light version is baked with egg yolks and has a meringue top - mmmm!
  • Robyn16
    December 31, 2012
    I am having problems getting the mixture to thicken. In fact it just separates. I am following the recipe correctly. Does anyone have any advice please?

    Carnation says:
    Hi Sarah, not sure why it separates... Our advice is just to whisk it with a balloon whisk and so long as the ingredients are all fresh it should be fine.
  • DeniseK
    December 29, 2012
    I have made this with ginger cookies in the base. Also I have made a gluten free version for my Dad using gluten free biscuits, works well.
    I have made this with out a base and frozen it and eaten it as icecream. I also added chopped ginger ( the type in syrup)'s delicious.
  • Kaz
    December 22, 2012
    I make this regularly, it's so quick & easy. All my family & friends love it!
  • Kerry
    December 20, 2012
    Has anyone made this and frozen it? Just wondering if it would freeze successfully.

    Carnation says:
    Hi Kerry, yes you can freeze this recipe for up to a month. However the base may be a little soft once you have thawed it. Freeze on the day of making and defrost in the fridge for 12-24 hours depending on your fridge.
  • Di
    December 19, 2012

    Carnation says:
    , Hi Dianne, yes you can freeze this recipe for up to a month. However the base may be a little soft once you have thawed it. Freeze on the day of making and defrost in the fridge for 12-24 hours depending on your fridge.
  • Christmas witch
    November 23, 2012
    I've made this loads, it's foolproof and everyone loves it!
  • Fi and Ellie
    November 01, 2012
    Brilliant! It was delicious, but a bit too sweet - I think next time we should use less condensed milk, and more lime. We had great fun making it!
  • Anna
    October 07, 2012
    i love this recipe its so good but could you add some sort of ginger and where would you add it ?

    Carnation says:
    Hi Anna, ginger works really well in this recipe - try replacing the digestive biscuits for gingernuts or chop some stem ginger (in syrup) and scatter over the set base before topping with the lime filling for a sweet gingery suprise!
  • devonmaid
    October 05, 2012
    Lovely recipe, found others like this but needed cooking ,this is so easy ,have made it several times for the family ,it is thier big favourite xx
  • meg
    October 01, 2012
  • Ash
    September 18, 2012
    Awesome recipe and easy to make. I made the base with crushed Ginger Nuts instead and it went down really well!
  • jackie
    September 13, 2012
    Really easy to make and soooo gorgeous. Yum, my new favourite dessert.
  • shieda
    August 15, 2012
    A novice cook, I found this really easy and delicious. Can see this recipe being one of my go-to desserts.

    Carnation says:
    Hi Rashieda, we love it too! You can also make it with lemons - just swap the 5 limes with 3 large lemons! Yum!
  • lemonsorbet
    July 20, 2012
    Have made it using bottled lime juice with no problems and bottled lemon juice.
  • Tascha
    July 11, 2012
    Made it with fresh Lime juice 1st time, all great. Made it with bottled lime juice the 2nd time and it wouldn't thicken. Must be something in the real limes that isn't in the bottled stuff. Whatever it was I shall only be using fresh limes from now on! Fab recipe.