The easiest key lime pie recipe made with a crushed cookie base, a creamy sweetened condensed milk lime filling and a whipped cream topping. A quick and easy dessert the whole family will love!
Say hello to the most delicious and simple key lime pie dessert! Just like it’s sister, the lemon tart, this lime pie is sweet, creamy and zesty! A show-stopping dessert that couldn’t be easier to make!
For most Aussies (like myself!), key lime pie is best known as a famous American recipe.
But the reality is that this well-known pie is actually made from the most basic ingredients (all of which you can buy from any supermarket or grocer in Australia!).
Plus, it’s SO simple to make and tastes AMAZING, AMAZING, AMAZING!!!!
3 Layer Pie
Key lime pie is made with 3 simple layers:
- a crushed cookie/biscuit base – I generally use Arnott’s biscuits like Granita or Marie but you can use absolutely any type of plain sweet cookie you like.
- a filling made with sweetened condensed milk, lime juice, eggs and lime zest – you can use any type of lime you like (you don’t need to use the traditional key lime variety). I recommend using full fat sweetened condensed milk (not skim).
- Whipped cream topping – a simple cream layer with grated lime zest.
Baking The Pie
Key lime pie is baked in two stages – the base and then the base/filling.
The base is baked for 10 minutes and then allowed to cool. Baking the base before adding the filling keeps it beautifully crispy when the liquid is added.
Once the base it cooled, the creamy lime mixture is added and the pie is baked for 15 minutes or until set.
When cooled, whipped cream is spread over the top and decorated with finely grated lime zest.
Texture of the cookie mixture – the amount of melted butter you need will depend on the brand and variety of plain cookies/biscuits that you use. Start with 125g of melted butter, but if the mixture is too crumbly (and difficult to press into the base and sides of the tin) add a little more melted butter (up to 50g extra) and mix again.
Type of tin – this recipe needs to be baked in a loose-bottomed tin as this allows you to gently remove the pie after baking. I recommend using a round 22cm loose-bottomed tin.
Pour the filling onto the base – place the loose-bottomed tin onto a flat baking tray (this makes it easier to move). Place the tray onto an oven rack and slowly pour the filling into the tin until it reaches the top. Slide the oven rack into the oven, close the door and bake. Note: the filling will not rise, so you can fill it right to the top.
Type of cream – you can whip your own cream or use store-bought whipped cream. There’s no need to add sugar to the cream when whipping as the filling and base are sweet enough.
Storage And Freezing
Key lime pie can be stored in an airtight container in the fridge for 2-3 days.
Alternatively, the pie (without the cream topping) can be wrapped in plastic wrap and then foil and frozen for up to 3 months. Allow to defrost in the fridge before topping with whipped cream and serving.
More Easy Desserts
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Key Lime Pie
- 250 g plain sweet cookies like Arnott's Granita or Marie
- 125 g butter melted
- 395 g sweetened condensed milk full fat (not skim)
- 1/2 cup lime juice
- 4 eggs
- 1 tsp lime zest grated
- 300 ml whipping cream for topping
- 1 tbs lime zest for grating
- Preheat oven to 160 degrees celsius (fan-forced).
- Grease a 22cm loose-bottomed tin and set aside.
- Crush the biscuits until they resemble fine crumbs. Add the melted butter and mix to combine.
- Press the biscuit mixture firmly into the base and sides of the tin. Bake for 10 minutes in the oven. Remove and allow to cool.
- Using electric beaters or a stand mixer, beat the sweetened condensed milk, lime juice, eggs and lime zest until creamy (approximately 4-5 minutes).
- Pour the liquid into the prepared base and bake for 15 minutes or until set. Allow to cool in the fridge for a minimum of 4 hours (preferably overnight).
- Serve with whipped cream and extra grated lime zest.
- Preheat oven to 160 degrees celsius (fan-forced). Grease a 22cm loose-bottomed tin and set aside.
- Melt the butter in the Thermomix on 80 degrees, Speed 2, 3 minutes (or until melted). Add the biscuits and crush on Speed 8, 5 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds.
- Firmly press the mixture into the base and sides of the prepared tin and bake for 10 minutes. Remove from oven and allow to cool.
- Place the sweetened condensed milk, lime juice, eggs and lime zest into a clean and dry Thermomix bowl and mix on Speed 4, 45 seconds. Scrape down the sides and mix for a further 45 seconds or until creamy.
- Pour the liquid into the prepared base and bake for 15 minutes or until set.
- Allow to cool in the fridge for a minimum of 4 hours (preferably overnight). Serve with whipped cream and extra grated lime zest.