Key Lime Pie
This is our version of the classic American Key Lime Pie, which traditionally uses limes from the Florida Keys and has a crumbly biscuit base. Don’t worry though – you can use any kind of lime for our easy Key Lime Pie recipe! The sweetness of Carnation Condensed Milk balanced with zingy limes is sure to tempt the taste buds.
Light digestive biscuits
Baking spread, melted
Carnation Condensed Milk
Finely grated zest and juice of 5 large limes
Carton double cream
Half fat crème fraîche
*Recipe is based on 70% fat buttery baking spread.
You will also need...
23cm (9in) round, fluted, loose-bottomed tart tin.
Step 1 of 3
Mix the crushed biscuits with the melted baking spread in a bowl and press the crumbs into the base and up the sides of the tin. Chill for ten minutes.
Step 2 of 3
Using a balloon whisk, mix the condensed milk and cream until combined, then add the lime juice and zest (it will thicken!). Pour onto your biscuit base and chill for at least 1-2 hours.
This Key Lime Pie recipe can also be made with lemons – replace the five limes with four lemons for a lovely fresh twist. Or, try gingernut biscuits in the base they go beautifully with the tangy lime.
Step 3 of 3
Remove the pie from the tin and place on a serving plate. As the perfect finishing touch to your key lime recipe, decorate with the spoonfuls of crème fraiche and lime zest and serve.
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