Key lime pie

Try this sweet, citrusy American favourite for a summer treat or to perk up dessert time all year round.

  • 20 mins preparation
  • 22 mins cooking
  • Serves 8
  • Print


Key lime pie
  • 150 gram granita biscuits
  • 80 gram butter, melted
  • 4 egg yolks
  • 400 gram can sweetened condensed milk
  • 1 tablespoon finely grated lime rind
  • 1/2 cup (125ml) lime juice
  • 300 millilitre thickened cream, whipped


Key lime pie
  • 1
    Preheat oven to moderate (180°C/160°C fan-forced).
  • 2
    Process biscuits until fine. Transfer to a bowl; stir in butter. Press mixture over base and side of a 23cm pie plate. Place plate on oven tray and bake for 10 minutes or until browned lightly. Cool.
  • 3
    Beat egg yolks in a small bowl with an electric mixer until light and fluffy. On low speed, add condensed milk, rind and juice.
  • 4
    Pour the mixture into prepared crust. Bake for about 12 minutes or until just set. Cool to room temperature, then refrigerate until required. Remove pie from refrigerator 30 minutes before serving.
  • 5
    Cut pie into wedges. Serve with whipped cream and extra lime rind, if desired.


This recipe traditionally uses key limes. Suitable to freeze. Butter suitable to microwave.

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