Key Lime Pie Recipe


A delicious slice of Americana, Key Lime Pie is the more refreshing cousin of your favourite fruity cheesecakes, with a classic biscuit base and zingy cream topping.

Total Time
  • 300g crunchy oat biscuits
  • 150g butter, melted
  • 397g can condensed milk
  • 3 medium egg yolks
  • Zest and juice of 4 limes
  • 300ml double cream
  • 1 tbsp Tate & Lyle Icing Sugar
  • Extra lime zest, to decorate


  1. Heat the oven to 160ºC.

  2. Bash the biscuits to crumbs or blend them in a food processor.

  3. Mix in the melted butter and press into the base and up the sides of a 22cm loose-based tart tin.

  4. Bake in the oven for 10 minutes. Remove and cool.

  5. Crack 3 egg yolks in a large bowl and whisk for a minute with electric beaters. Pour in the condensed milk and whisk for a further 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.

  6. Pour the filling into the cooled base then put it back in the oven for 15 minutes.

  7. Cool then chill for at least 3 hours to set.

  8. When you are ready to serve, whip together the double cream and icing sugar. Dollop the cream on top and finish with extra lime zest.