Delia Smith’s Key Lime Pie is made with butter, digestive biscuits, Grape-Nuts cereal, lime zest, lime juice, egg yolks, and condensed milk. This traditional Key Lime Pie recipe creates a delicious dessert that takes about 45 minutes to prepare and can serve up to 8 people.
Delia Smith Key Lime Pie Ingredients
For the base:
- 3½ oz (95 g) butter
- 6 oz (175 g) digestive biscuits
- 2 oz (50 g) Grape-Nuts cereal
For the filling:
- 1 tablespoon grated lime zest (zest of 3 limes)
- 5 fl oz (150 ml) lime juice (juice of 4-5 large limes)
- 3 large egg yolks
- 14 oz (400 g) condensed milk
To finish:
- A little crème fraîche
- Lime slices
How To Make Delia Smith Key Lime Pie
- Preheat the oven: Set it to gas mark 4, 350°F (180°C).
- Make the base: Melt 3½ oz (95 g) butter in a pan. Crush 6 oz (175 g) digestive biscuits in a bag with a rolling pin. Mix the crushed biscuits with 2 oz (50 g) Grape Nuts in a bowl. Add the melted butter and mix well. Press this mixture into the base and sides of a flan tin. Bake on a baking sheet for 10-12 minutes until crisp and golden.
- Make the filling: Whisk 3 egg yolks and 1 tablespoon lime zest with a hand mixer for 2 minutes until thick. Add 14 oz (400 g) condensed milk and whisk for 4 more minutes. Add 5 fl oz (150 ml) lime juice and whisk briefly. Pour this mixture onto the baked base.
- Bake the pie: Bake for 20 minutes until the center feels just set when pressed lightly.
- Chill and serve: Let the pie cool completely. Cover with clingfilm and chill until ready to serve. Serve slices with a little crème fraîche and lime slices for decoration.
Recipe Tips
- Crush Biscuits Well: Make sure the digestive biscuits are crushed into fine crumbs. Use a rolling pin and press hard to break them down.
- Mix Butter Thoroughly: Mix the melted butter well with the crushed biscuits and Grape Nuts so the crust sticks together.
- Avoid Over-Baking: Watch the pie closely while baking. It’s done when the center is set but still a bit wobbly. Overbaking can make the filling tough.
- Cool Completely: Let the pie cool before putting it in the fridge. This helps the filling set properly and makes it easier to cut.
- Chill Before Serving: Refrigerate the pie for a few hours or overnight. This makes the pie easier to slice and improves the flavor.
What To Serve With Key Lime Pie?
Key Lime Pie pairs well with crème fraîche, whipped cream, lime slices, or fresh fruit. It can also be served alongside a light salad, sorbet, fresh berries, or a fruit compote for a tasty dessert.
How To Store Leftovers Key Lime Pie?
- Refrigerate: Let the leftover Key Lime Pie cool completely to room temperature. Cover it with clingfilm or foil and store it in the refrigerator. It will stay fresh for up to 5 days.
- Freeze: Wrap the pie tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. To thaw, transfer it to the refrigerator and let it defrost for several hours or overnight before serving.
Delia Smith Key Lime Pie Recipe Nutrition Facts
Serving Size: 1 slice (1/8 of the pie)
- Calories: 300
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 90mg
- Sodium: 150mg
- Potassium: 150mg
- Total Carbohydrate: 35g
- Dietary Fiber: 1g
- Sugars: 26g
- Protein: 4g
Try More Delia Smith Recipes:
- Delia Smith Vegetable Soup
- Delia Smith Stuffed Peppers
- Delia Smith Beef Stroganoff
- Delia Smith Cherry Cake
Delia Smith Key Lime Pie
Description
Delia Smith’s Key Lime Pie is made with butter, digestive biscuits, Grape-Nuts cereal, lime zest, lime juice, egg yolks, and condensed milk. This traditional Key Lime Pie recipe creates a delicious dessert that takes about 45 minutes to prepare and can serve up to 8 people.
Ingredients
For the base:
For the filling:
To finish:
Instructions
- Preheat the oven: Set it to gas mark 4, 350°F (180°C).
- Make the base: Melt 3½ oz (95 g) butter in a pan. Crush 6 oz (175 g) digestive biscuits in a bag with a rolling pin. Mix the crushed biscuits with 2 oz (50 g) Grape Nuts in a bowl. Add the melted butter and mix well. Press this mixture into the base and sides of a flan tin. Bake on a baking sheet for 10-12 minutes until crisp and golden.
- Make the filling: Whisk 3 egg yolks and 1 tablespoon lime zest with a hand mixer for 2 minutes until thick. Add 14 oz (400 g) condensed milk and whisk for 4 more minutes. Add 5 fl oz (150 ml) lime juice and whisk briefly. Pour this mixture onto the baked base.
- Bake the pie: Bake for 20 minutes until the center feels just set when pressed lightly.
- Chill and serve: Let the pie cool completely. Cover with clingfilm and chill until ready to serve. Serve slices with a little crème fraîche and lime slices for decoration.
Notes
- Crush Biscuits Well: Make sure the digestive biscuits are crushed into fine crumbs. Use a rolling pin and press hard to break them down.
- Mix Butter Thoroughly: Mix the melted butter well with the crushed biscuits and Grape Nuts so the crust sticks together.
- Avoid Over-Baking: Watch the pie closely while baking. It’s done when the center is set but still a bit wobbly. Overbaking can make the filling tough.
- Cool Completely: Let the pie cool before putting it in the fridge. This helps the filling set properly and makes it easier to cut.
- Chill Before Serving: Refrigerate the pie for a few hours or overnight. This makes the pie easier to slice and improves the flavor.
Delia Smith Key Lime Pie