This easy Key Lime Pie by Mary Berry is a creamy and tangy dessert that’s perfect for any occasion. With a buttery biscuit base and zesty lime filling, it’s quick to make and sure to impress. You can customize it with your favorite crust or toppings for a personal touch!
Ingredients Needed
- 115g (4oz) full-fat cream cheese
- 1 x 397g tin full-fat condensed milk
- Finely grated zest and juice of 4 limes
- 200ml (⅓ pint) pouring double cream
Biscuit Base:
- 115g (4oz) digestive biscuits (or graham crackers)
- 55g (2oz) butter
- 1 tsp demerara sugar (or light brown sugar)
How To Make Key Lime Pie
- Make the Biscuit Base: Crush the digestive biscuits (or graham crackers) into fine crumbs, then melt the butter and combine with the crumbs. Add the demerara sugar (or light brown sugar) and mix well.
- Prepare the Base: Spoon the biscuit mixture into the base of a 36 x 12.5 x 2.5cm (14 x 5 x 1in) rectangular, loose-bottomed fluted tin and press down firmly with the back of a spoon. Chill in the fridge for at least 30 minutes.
- Make the Filling: Place the cream cheese into a bowl and mix until smooth using an electric mixer. Add the condensed milk and the zest of 2 limes, then whisk lightly. Add the juice of all 4 limes and continue whisking until the mixture thickens.
- Assemble the Pie: Pour the lime filling into the chilled biscuit base and level the surface. Chill in the fridge for 2 hours until firm.
- Whip the Cream: Lightly whip the double cream to soft peaks and spread over the lime mixture. Swirl the top lightly for texture.
- Serve: Sprinkle with the remaining lime zest and serve chilled.
Recipe Tips
- Chill the base well: Make sure the biscuit base is chilled for at least 30 minutes before adding the filling to keep it firm and prevent it from crumbling.
- Don’t overwhip the cream: Whip the double cream to soft peaks—overwhipping will make it too stiff and difficult to spread.
- Let the pie set properly: Allow the pie to chill for at least 2 hours in the fridge to ensure the filling sets and holds its shape.
- Grate the lime zest finely: Grate the lime zest finely to avoid large bits in the filling or topping, which could affect the texture.
How To Store Leftovers?
Let the leftover Key Lime Pie cool to room temperature before storing. Cover it with plastic wrap or place it in an airtight container. It will keep in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 slice (1/8th of a 9-inch pie)
- Calories: 350
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 85mg
- Sodium: 180mg
- Potassium: 100mg
- Total Carbohydrate: 38g
- Dietary Fiber: 1g
- Sugars: 27g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Butternut Squash Soup
- Mary Berry Rock Cakes
- Mary Berry Tarte Tatin
- Mary Berry Fork Biscuits
Mary Berry Key Lime Pie
Description
This easy Key Lime Pie by Mary Berry is a creamy and tangy dessert that’s perfect for any occasion. With a buttery biscuit base and zesty lime filling, it’s quick to make and sure to impress. You can customize it with your favorite crust or toppings for a personal touch!
Ingredients
Biscuit Base:
Instructions
- Make the Biscuit Base: Crush the digestive biscuits (or graham crackers) into fine crumbs, then melt the butter and combine with the crumbs. Add the demerara sugar (or light brown sugar) and mix well.
- Prepare the Base: Spoon the biscuit mixture into the base of a 36 x 12.5 x 2.5cm (14 x 5 x 1in) rectangular, loose-bottomed fluted tin and press down firmly with the back of a spoon. Chill in the fridge for at least 30 minutes.
- Make the Filling: Place the cream cheese into a bowl and mix until smooth using an electric mixer. Add the condensed milk and the zest of 2 limes, then whisk lightly. Add the juice of all 4 limes and continue whisking until the mixture thickens.
- Assemble the Pie: Pour the lime filling into the chilled biscuit base and level the surface. Chill in the fridge for 2 hours until firm.
- Whip the Cream: Lightly whip the double cream to soft peaks and spread over the lime mixture. Swirl the top lightly for texture.
- Serve: Sprinkle with the remaining lime zest and serve chilled.
Notes
- Chill the base well: Make sure the biscuit base is chilled for at least 30 minutes before adding the filling to keep it firm and prevent it from crumbling.
- Don’t overwhip the cream: Whip the double cream to soft peaks—overwhipping will make it too stiff and difficult to spread.
- Let the pie set properly: Allow the pie to chill for at least 2 hours in the fridge to ensure the filling sets and holds its shape.
- Grate the lime zest finely: Grate the lime zest finely to avoid large bits in the filling or topping, which could affect the texture.
Mary Berry Key Lime Pie