Key Lime Pie

Name: Key Lime Pie
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 10 serving(s)
Ingredients: 75 g unsalted butter, melted and cooled, plus extra to grease; 300 g Bourbon biscuits; 3 medium egg yolks; 397 g tin condensed milk; Finely grated zest and juice 2 limes; 150 g granulated sugar; 1 lime, thinly sliced in rounds; 125 mL double cream; 2 tsp. icing sugar, sifted

We’ve used Bourbon biscuits as the base to this American classic, giving it a chocolatey crunch with a zesty, creamy centre.

By The GH Kitchen TeamPublished: 21 February 2020

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Named after the Key limes originating from the Florida Keys, this zesty pie is very easy to make and is sure to delight.

We've made ours with a Bourbon biscuits base that contains a sweet but zesty lime filling, it's then topped with a sweet cream and candied lime slices. The perfect dessert for a dinner party or even a mid-week treat!

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Yields:

10 serving(s)

Prep Time:

30 mins

Cook Time:

50 mins

Total Time:

1 hr 20 mins

Cal/Serv:

422

Ingredients

For the base

75 g unsalted butter, melted and cooled, plus extra to grease
300 g Bourbon biscuits

For the filling

3 medium egg yolks
397 g tin condensed milk
Finely grated zest and juice 2 limes

For the candied lime slices

150 g granulated sugar
1 lime, thinly sliced in rounds

For the topping

125 ml double cream
2 tsp. icing sugar, sifted

Directions

1. Step 1Preheat oven to 170°C (150°C fan) mark 3. Lightly grease a 22cm round fluted tart tin. Whizz biscuits in a food processor until finely crushed (alternatively bash in a food bag with a rolling pin). Add melted butter and pulse/mix until combined. Line base and sides of prepared tin with biscuit mixture. Press firmly in place with the back of a spoon. Bake for 10min.
2. Step 2Meanwhile, make the filling. Put egg yolks in a medium bowl, gradually whisk in condensed milk until combined. Whisk in lime zest and juice.
3. Step 3Remove pie crust from oven and pour in filling. Return to oven for 8-10min until filling is set. Remove and cool on a wire rack.
4. Step 4Meanwhile, make the candied lime slices. Heat sugar with 250ml water in a wide pan over low heat, stirring until sugar dissolves. Increase heat to medium-high, bring to boil, add lime slices in a single layer. Bubble for 10min, turning slices halfway through. Reduce heat; simmer gently for 15-20min, turning slices occasionally, until limes are tender and translucent (and sugar syrup remains clear). Remove slices with a slotted spoon to a baking sheet lined with baking parchment. Cool.
5. Step 5Make the topping. Whip double cream and icing sugar to soft peaks. Cover and chill until needed.
6. Step 6To serve, transfer pie to a cake stand or plate. Top with the whipped cream and candied lime slices. Serve in slices.

Per Serving:

Calories: 422
Protein: 6g
Total fat: 25g
Saturates: 15g
Carbs: 44g
Total sugars: 33g
Fibre: 1g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

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