Key Lime Pie – easy and refreshing!

Everyone loves Key Lime Pie – or at least, they should! For me, its a perfect pud – not too sweet, refreshing and light, and this is a cracking recipe which is easy peasy and can be made in advance. I also think its perfect for the summer. A glass of crisp cold white wine and a slice of pie. What more could a girl want!

I found this recipe in Mary Berry’s Baking Bible. It really is a bible, there are so many recipes in there for nigh on any occasion. She’s the queen of bakes! This recipe is for 8 servings (or in our family, 4 servings!!)



  • 150g digestive biscuits
  • 65g butter
  • 25g demerara sugar


  • Grated rind 1 large lime
  • Juice of 4 large limes
  • 397g can condensed milk
  • 450ml double cream 

Before I start – here’s a question which I have long wondered… why do cans of condensed milk come in 397g?? Answers on a postcard!


  • Put the biscuits into a plastic bag and crush with a rolling pin. Melt the butter in a medium sized pan. Remove the pan from the heat and stir in the biscuit crumbs and sugar. Press over the base and sides of a 23cm loose bottomed tin and leave to set.
  • Put the lime juice, condensed milk and 300ml of the double cream into a mixing bowl and beat until well blended. Pour into the prepared crumb crust and gently level the surface. Chill in the fridge for several hours, until set, then remove from the tin.
  • Whip the remaining cream until it forms soft peaks and spread it over the pie, then finish with a scattering of grated lime rind. 
  • Serve well chilled. 

The finished thing – it didn’t last long!

Mary Berrys Key Lime Pie
A slice of Key Lime Pie

Leave a comment

  1. 25th July 2013 / 12:50 am

    Know what's better than Key Lime Pie?
    Yeah that's a thing. We were travelling back up the Keys towards Miami and we stopped at this rib place. We ordered a Key Lime Pie (in the Keys, how could we not?!) and the waitress asked us if we wanted it plain or deep fried!
    It was amazing. All crispy and beautiful on the outside and light and fluffy in the middle. It was perfection.

  2. 25th July 2013 / 8:15 am

    No a big fan of cheesecake (crazy I'm told) but this does look really refreshing and the base looks so crumbly! RE condenseed milk: I thought the same about golden syrup being 454g especially since the recipe I used then required 450g. Mystery! xx

  3. 25th July 2013 / 8:55 pm

    No way! That is hilarious but I bet it was nice! 🙂

  4. 25th July 2013 / 8:56 pm

    Random tin sizes!! I'll make you one soon. 🙂

  5. Anonymous
    1st August 2016 / 1:33 pm

    When the country went over to metric, I think that 454g was the equivalent of the lb. It's now been rounded down to 450.

  6. 22nd November 2016 / 10:04 am

    WOW! These look amazing…making them this weekend. Lime “anything” gets my attention!

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