This Mary Berry Key Lime Pie Recipe is a zesty and luxurious recipe, which features sweet condensed milk and refreshing fresh lime juice. It’s the perfect dinner party dessert, ready in about 4 hours (including chilling time).
Mary Berry Key Lime Pie Recipe Ingredients
For the Biscuit Base:
- 150g (5oz) digestive biscuits (graham crackers)
- 60g (2oz) butter, melted
For the Filling:
- 3 large egg yolks
- 1 x 397g (14oz) tin full-fat sweetened condensed milk
- Finely grated zest of 3 limes
- Juice of 4 limes (approx. 150ml / 5 fl oz)
For the Topping:
- 300ml (1/2 pint) double cream (heavy whipping cream)
- Extra lime zest or chocolate curls, for decoration
How To Make Mary Berry Key Lime Pie Recipe
- Prepare the base: Preheat the oven to 160°C (320°F / 140°C Fan / Gas Mark 3). Place the digestive biscuits in a plastic bag and crush them with a rolling pin until they resemble fine breadcrumbs. Transfer to a bowl and stir in the melted butter until thoroughly coated.
- Press and bake the crust: Press the buttery crumb mixture firmly into the base and up the sides of a 20cm (8in) loose-bottomed flan tin or pie dish. Use the back of a metal spoon to smooth it down. Bake in the preheated oven for 10 minutes. Remove and let it cool slightly.
- Make the filling: Place the egg yolks in a large bowl and whisk briefly. Add the condensed milk, finely grated lime zest, and lime juice. Whisk until the mixture is smooth and slightly thickened. The acid in the lime juice will naturally start to set the condensed milk.
- Bake the pie: Pour the filling into the prepared biscuit case. Return the pie to the oven and bake for another 15 minutes. The filling should be set but still have a slight wobble in the very center.
- Cool and chill: Remove the pie from the oven and allow it to cool completely at room temperature. Once cool, cover loosely and refrigerate for at least 3 hours (or overnight) to firm up completely.
- Decorate and serve: Just before serving, whip the double cream until it holds soft peaks. Pipe swirls of cream around the edge of the pie or spoon it casually over the center. Decorate with extra lime zest or chocolate curls.
Recipe Tips
- Use Full-Fat: It is essential to use full-fat condensed milk. Light versions will not set properly with the lime juice, leading to a runny pie.
- Juicing Limes: To get the most juice out of your limes, roll them firmly on the countertop under your palm before slicing. This breaks the internal membranes.
- The “Wobble”: Do not overbake the filling. If it cracks, it has been cooked too long. It should look set around the edges but move slightly like jelly in the middle when you gently shake the tin.
- Biscuit Base: If using American graham crackers, you may need slightly more butter (add an extra tablespoon) as they are drier than British digestive biscuits.
What To Serve With Mary Berry Key Lime Pie
This dessert is rich and creamy, so it stands well on its own, but fresh accents help.
- Fresh raspberries (the tartness cuts the sweet condensed milk)
- A sprig of fresh mint
- A dusting of icing sugar
- Espresso or strong black coffee
How To Store Mary Berry Key Lime Pie Recipe
- Refrigerate: This pie contains dairy and eggs, so it must be kept in the fridge. Store it loosely covered for up to 3 days. The crust may soften slightly over time.
- Freeze: You can freeze the pie without the cream topping. Wrap the cooled pie in the tin with cling film and foil. Freeze for up to 1 month. Defrost in the fridge overnight before decorating.
Mary Berry Key Lime Pie Recipe Nutrition Facts
- Calories: 480
- Total Fat: 32g
- Saturated Fat: 18g
- Cholesterol: 140mg
- Sodium: 250mg
- Total Carbohydrates: 45g
- Dietary Fiber: 1g
- Sugar: 38g
- Protein: 8g
Nutrition information is estimated per slice based on 8 servings.
FAQs
Yes, you can make a “Key Lemon Pie” by substituting the limes for lemons. You will likely need only 2-3 lemons to get the required 150ml of juice.
This usually happens if there wasn’t enough lime juice (the acid creates the chemical reaction to thicken the milk) or if the pie wasn’t chilled long enough. Ensure you measure the juice rather than just counting the limes.
While the acid technically “cooks” the yolks, Mary Berry recommends baking it for 15 minutes to ensure the eggs are safe to eat and to give the slice a firmer, cleaner cut.
Try More Recipes:
- Mary Berry Cherry and Coconut Cake Recipe
- Mary Berry Lemon and Coconut Cake Recipe
- Mary Berry Lime and Coconut Cake Recipe
Mary Berry Key Lime Pie Recipe
Description
A classic, foolproof version of the American favorite, featuring a crunchy digestive biscuit crust, a smooth, zesty condensed milk filling, and billowy whipped cream.
Ingredients
Instructions
- Preheat oven to 160°C (320°F).
- Mix crushed biscuits and melted butter. Press into a 20cm flan tin.
- Bake crust for 10 minutes; cool slightly.
- Whisk yolks, condensed milk, lime zest, and 150ml lime juice until thickened.
- Pour filling into the crust.
- Bake for 15 minutes until set but slightly wobbly.
- Cool, then refrigerate for at least 3 hours.
- Whip cream to soft peaks and pipe onto the pie.
- Garnish with zest and serve.
Notes
- Tin: A loose-bottomed tin is crucial for removing the pie intact.
- Cream: Be careful not to over-whip the double cream, or it will turn buttery and grainy.
