Key Lime Pie
The easiest key lime pie recipe made with a crushed biscuit base, a creamy sweetened condensed milk and lime filling, and a whipped cream topping. A quick and easy dessert everyone will love!
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Servings: 16 serves
Calories: 218kcal
Equipment
- Hand held beaters or stand mixer, food processor or Thermomix
- Oven
Ingredients
- 250 g plain sweet biscuits like Arnott's Granita, Marie or Graham Crackers
- 125 g butter melted
- 395 g sweetened condensed milk full fat (not skim)
- ½ cup lime juice
- 4 eggs large, room temperature
- 1 teaspoon lime zest grated
- 300 ml whipping or thickened cream for topping
- 1 tbs lime zest for grating
Instructions
Conventional Method
- 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 thick and creamy (approximately 4-5 minutes).
- Gently 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.
Thermomix Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease a 22cm loose-bottomed tin and set aside.
- Melt the butter in the Thermomix for 3 minutes, 80 degrees, Speed 2 (or until melted). Add the biscuits and crush for 5 seconds, Speed 8. 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 for 45 seconds, Speed 4. Scrape down the sides and mix for a further 45 seconds or until thick and creamy.
- Gently 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.
Notes
RECIPE NOTES & TIPS
Texture of the biscuit crumb base – 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 tin with a removable base.
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.
Use full-fat condensed milk - I recommend using full-fat condensed milk, rather than skim or light, as you will get a more creamy flavour and the filling will set firmer.
Type of cream – use either whipping or thickened cream. There’s no need to add sugar to the cream when whipping as the filling and base are sweet enough.
Storing - this pie can be stored in an airtight container in the fridge for 3 days.
Freezing - 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.
Nutrition
Calories: 218kcal | Carbohydrates: 15g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 92mg | Sodium: 110mg | Potassium: 130mg | Fiber: 1g | Sugar: 14g | Vitamin A: 600IU | Vitamin C: 3mg | Calcium: 91mg | Iron: 1mg
