Pie… Key Lime Edition

I’m actually surprised how many people haven’t tried this dessert, granted it’s a very American dish and most of the people I know are British. Almost every person I have made this for had either never tried it, or wasn’t sure if they even would like it.

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If I could give you, yes you, reading this recipe right now, one piece of advice, it would be to make this as soon as you can… well… that and never eat yellow snow.

Yes this is incredibly limey, which sometimes people are not a fan of, but the flavours work so well together you will be amazed.


You will need:

  • 300g Hob Nob biscuits
  • 125g Melted butter
  • 1 tin condensed milk
  • 3 egg yolks
  • The zest and juice of 4 limes
  • 300ml double cream
  • Icing sugar
  • Grated lime zest to decorate

Start by heating your oven to 170 degrees celsius and lightly grease a loose based tart tin.

In a strong bag crush the hobnobs until they become a powder. Mix the melted butter in and press into the tart tin. Bake for 10-15 minutes. Leave to cool on the side. Bring the heat down to 160 celsius on the oven.

In a bowl, whisk the egg yolks together until pale. Add the condensed milk and whisk for 5 minutes, add the zest and juice and whisk again for a further 5 minutes. Pour the mixture into the pie base from earlier and place back in the oven for a further 15 minutes. Cool and chill in the fridge

When the pie is properly cooled and you are ready to serve transfer the pie to a serving plate. Pour the cream into a large mixing bowl and whip until you have reached soft to hard peaks. Spread the cream on top of the pie and finish off with a the grated lime zest and a light dusting of icing sugar. POW!!! 

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