Key lime pie recipes
Our top 3 of 11 Key lime pie recipes
Ingredients
- 9 inch Ready made pie case
- 4 tablespoons sugar
- 1 can sweetened condensed milk
- quarter cup fresh lime juice(or bottled if nessesary)
- 2 eggs seperated
Method
- Refridgerate pie crust until well chilled.
- Preheat oven to 175 oC.
- In a bowl, combine condensed milk, lime zest, and lime juice. Add egg yolks and egg, stir until well blended. Pour into chilled pie case.
- In a medium bowl, beat egg whites until stiff peaks form, gradually fold in sugar. Spread meringue over key lime mixture, being careful to spread to edge of pastry to prevent shrinkage during baking.
- Bake 20 minutes or until meringue is golden brown. Remove from oven and cool completely on a wire rack.
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Add commentIngredients
- BASE:
- 250g Digestive biscuits
- 100g Butter. melted
- FILLING:
- 405g can Carnation Condensed Milk Light
- 5 Finely grated zest and juice of large limes
- 300 ml carton Double cream
- TO DECORATE:
- 30g Bitter chocolate (70% cocoa solids). melted
- 6-8 Thin Lime wedges and slivers of zest
- 1 20cm (8”) loose-bottomed cake tin. greased
Method
- 1. To make the base, blitz the biscuits in a food processor until they are like fine crumbs and then combine with the melted butter. Press the mixture into the base and 4cm (1½") up the sides of the tin. Chill the base while you make the filling.
- 2. Whisk together the filling ingredients until thick and creamy. Spoon over the biscuit base and chill for at least 1 hour.
- 3. Remove the pie from the tin and place on a serving plate. Drizzle the melted chocolate over the top and leave to set. Before serving, decorate with the lime wedges and the zest.
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Add commentIngredients
- 4 egg yolks
- 400g Condensed Milk
- 1 teaspoon finely grated lime zest
- 5 fl oz lime juice
- 1 shortcrust pastry case
- 8 fl oz double cream
- 1 tablespoon Caster sugar (normal or golden)
Method
- Pre heat the oven 180c/350F/Gas 4.
- Whisk the egg yolks, condensed milk and half the lime zest together.
- Slowly whisk in the lime zest.
- Pour mixture into pre cooked pastry case. Bake for 20 minutes.
- Allow to cool on a wire rack before refrigerating for at least 2 hours.
- Before serving whisk the double cream with the caster sugar and either pipe onto pie or serve along side with the remaining lime zest.
- Enjoy!
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2 Comments
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Add commentpeterdotspoor Thu May 9 2013 • Reply
Any pie recipe like key lime recipe or lemon meringue is lovely made with ginger snaps/biscuits - same method as other biscuit crust. Gives the pie a tangy taste.made in South Africa!
Serena Fri Mar 14 2008 • Reply
I love Key Lime Pie. A nice twist is to make the base with crushed digestives and butter base. Makes the pie a little richer - truly yummy.