Mary Berry's Key Lime Pie

Mary Berry’s easy key lime pie

Everybody loves key lime pie – or at least, they should! For me, its a perfect pud – not too sweet, refreshing and light. This is a cracking recipe which is easy peasy and can be made in advance. It also lasts a few days in the fridge if you don’t eat it all in one go, although you probably will. I also think it’s perfect for summer – a post dinner slice with a  glass of crisp cold white wine. What more could a girl want?

I found this key lime pie recipe in Mary Berry’s Baking Bible. And it really is a bible. There are so many recipes in there for nigh on any occasion (over 250 I think!). She’s the queen of bakes and as someone who’s a bit crap at baking, this is my go to book!

homemade key lime pie from above

This recipe is for 8 servings (or in our house, 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!

Fresh limes in my handsjuice your lime


  • 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 the key lime pie well chilled

Making cheesecake base with digestive biscuitsThe key lime pie base and lime mixture before the whipped cream

The lighting isn’t great but here is the finished key lime pie. It was delicious and didn’t take long to disappear. We polished it off in two sittings! If you want to bake more, why not try these melting moments, also from Mary Berry’s Baking Bible!

A slice of key lime pie

10 Replies to “Mary Berry’s easy key lime pie”

  1. 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. 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. 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.

  4. To answer your question about the 397g of condensed milk. The brand used is Neastle’s Carnation condensed milk sold in the U.K. and the can weighs 397g

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