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Key Lime Pie


Key Lime Pie

With its delicious citrus bite, sweet cream tipping and irresistibly crumbly ginger crust, one slice of this pie just isn’t going to be enough. It’s a perfect pudding for a dinner party — it seems impressive but it’s actually very simple.

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  • ¾ stick (6 tablespoons) unsalted butter, plus extra for greasing
  • 11 ounces ginger snaps
  • 8 limes or 14-16 key limes (you’ll need enough to yield ½ cup juice)
  • 2 large eggs
  • One 14-ounce can sweetened condensed milk
  • 2 cups whipping cream
  • 1 tablespoons confectioners’ sugar


Use a little butter to grease the base and sides of a fluted 9-inch loose-bottomed tart or pie dish, then line it with a circle of parchment paper. Preheat the oven to 350 degrees. Heat a small pan over medium heat. Add the butter and let it melt. Break the ginger snaps into the bowl of a food processor, then process them into fine crumbs. Alternatively, you could put them into a large plastic food-storage bag, squeeze out the air, then seal the top. Using a rolling pin to crush the ginger snaps into fine crumbs.

 Turn the processor on, then drizzle the butter onto the crumbs. If you crushed the ginger snaps in a bag, transfer them to a bowl and stir in the melted butter. When ready, the crumbs will look like wet sand.

Transfer the buttery crumbs into the pan and smooth them out over the base and up the sides of the pan using the back of a spoon, pressing them down firmly in an even layer.

Put the pan onto a baking sheet, then bake for 10-15 minutes, or until the crust has turned a dark, golden brown.

Meanwhile, make the filling. Finely grate the zest from the limes, saving a little for decoration later if you like. Then squeeze their juice: you’ll need about ½ cup for a really tangy pie. Beat the juice, zest, eggs, condensed milk, and cup of the cream together.

Pour the filling into the prepared shell. Bake the pie for 20 minutes, or until the filling is set around the outside, but still jiggles in the middle. Cool completely, then chill for at least 4 hours, or ideally overnight. If wrapped well, the pie will keep chilled for up to 2 days at this point. Simply top with cream when ready to serve.

Using a balloon whisk or a handheld electric mixer, whip the rest of the cream with the confectioners’ sugar until it just holds the shape in loose folds.

Remove the pie from the pan, if you like. Transfer the pie onto a serving plate, then spread the whipped cream over the filling, swirling it a little as you go.

Sprinkle with the rest of the lime zest, then serve.