# Perfect Puds
PREP: 30 mins
COOK: 0 MINS
Quite Easy
Serves: 12
This is our version of the classic American Key Lime Pie, which traditionally uses limes from the Florida Keys and has a crumbly biscuit base. Don’t worry though – you can use any kind of lime for our easy Key Lime Pie recipe! The sweetness of Carnation Condensed Milk balanced with zingy limes is sure to tempt the taste buds.
Nutrition and allergy information
Each serving typically contains:
Energy
1584kJ
380kcal
19%
Fat
25g
36%
Saturates
12.2g
61%
Sugars
23.2g
26%
Salt
0.46g
8%
of an adult's Reference Intake (RI)*
Energy per 100g: 1532kJ/368kcal
Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
For allergens, always check the ingredients list of each product used. Recipe contains:
- Gluten
- Milk
Print Recipe
Gorgeous! I have made this several times and everyone is really amazed when I tell them how easy it is to make!
Jayne
Read more reviews
Light digestive biscuits
250g
Baking spread, melted
85g
Carnation Condensed Milk
397g
Finely grated zest and juice of 5 large limes (10tbsp or 150ml)
Carton double cream
300ml
Half fat crème fraîche
85g
*Recipe is based on 70% fat buttery baking spread.
You will also need...
23cm (9in) round, fluted, loose-bottomed tart tin.
Print Recipe
Step 1 of 4
Watch our quick recipe video to see how easy it is to make our Key Lime Pie!
Step 2 of 4
Mix the crushed biscuits with the melted baking spread in a bowl and press the crumbs into the base and up the sides of the tin. Chill for ten minutes.
Step 3 of 4
Using a balloon whisk, mix the condensed milk and cream until combined, then add the lime juice and the majority of the zest (it will thicken!). Pour onto your biscuit base and chill for at least 1-2 hours.
This Key Lime Pie recipe can also be made with lemons – replace the five limes with four lemons for a lovely fresh twist. Or, try gingernut biscuits in the base they go beautifully with the tangy lime.
Step 4 of 4
Remove the pie from the tin and place on a serving plate. As the perfect finishing touch to your key lime recipe, decorate with the spoonfuls of crème fraiche and the rest of lime zest and serve.
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Flip your device to use the baking wizard
00:00
Key Lime Pie - Step 1.mp4
Step 1 of 9
Place the biscuits in a food processor and whizz to fine crumbs.
Key Lime Pie - Step 2.mp4
Step 2 of 9
Mix the crumbs with the melted butter until combined.
Key Lime Pie - Step 3.mp4
Step 3 of 9
Tip the buttery crumbs into the tin and using a spoon push the crumbs against the side of the tin, holding your thumb over the top to create the sides of the pie shell. Use the remaining crumbs to fill the base.
Key Lime Pie - Step 4.mp4
Step 4 of 9
Pour the cream into a large bowl and beat in the condensed milk using a balloon whisk or spatula until mixed thoroughly.
Key Lime Pie - Step 5.mp4
Step 5 of 9
Zest and juice the limes.
Key Lime Pie - Step 6.mp4
Step 6 of 9
Add the zest to the creamy mixture and then add the juice - watch how the the mixture thickens as you gently whisk the lime juice in.
Key Lime Pie - Step 7.mp4
Step 7 of 9
Pour the mixture into the chilled base and smooth over the top with a spoon.
Set A Timer
Drag left and right to adjust timer
Step 8 of 9
Chill for 1-2 hours or until set.
Key Lime Pie - Step 9.mp4
Step 9 of 9
Remove the pie from the tin and transfer to a serving plate. Place dollops of crème fraiche on top and finish with extra lime zest if you like..
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Related Recipes
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Key Lime Pie
-
PREP: 30 mins
COOK: 0 MINS
-
Quite Easy
-
SERVES: 12
-
Ingredients
Light digestive biscuits
250g
Baking spread, melted
85g
Carnation Condensed Milk
397g
Finely grated zest and juice of 5 large limes (10tbsp or 150ml)
Carton double cream
300ml
Half fat crème fraîche
85g
*Recipe is based on 70% fat buttery baking spread.
You will also need...
23cm (9in) round, fluted, loose-bottomed tart tin.
-
Method
Step 1 of 4
https://www.youtube.com/watch?v=6SSAig9ayX4
Watch our quick recipe video to see how easy it is to make our Key Lime Pie!
Step 2 of 4
Mix the crushed biscuits with the melted baking spread in a bowl and press the crumbs into the base and up the sides of the tin. Chill for ten minutes.
Step 3 of 4
Using a balloon whisk, mix the condensed milk and cream until combined, then add the lime juice and the majority of the zest (it will thicken!). Pour onto your biscuit base and chill for at least 1-2 hours.
This Key Lime Pie recipe can also be made with lemons – replace the five limes with four lemons for a lovely fresh twist. Or, try gingernut biscuits in the base they go beautifully with the tangy lime.
Step 4 of 4
Remove the pie from the tin and place on a serving plate. As the perfect finishing touch to your key lime recipe, decorate with the spoonfuls of crème fraiche and the rest of lime zest and serve.
