Nigella Key Lime Pie

The first time I made this Key Lime Pie, I wasn’t chasing a recipe — I was chasing a feeling. It was late summer, warm enough to warrant a chilled dessert but not quite hot enough for ice cream. I wanted something that whispered “tropical holiday” while I was still stuck in my kitchen, barefoot and sunburned from mowing the garden.

Enter Nigella’s Key Lime Pie — a smooth, zesty dream nestled in a crumbly biscuit base. It’s the kind of dessert that makes you close your eyes after the first bite. Sweet but not cloying, creamy but with that cheeky lime zing that wakes your whole mouth up. And it’s dangerously easy. Like, “you’ll make it once and then again two days later” kind of easy.

It’s got that casual glamour Nigella’s so good at. You don’t need piping bags or any fiddly nonsense — just a bit of zest, a good whisk, and enough patience to let it chill before diving in (the hardest part, honestly).

Why You’ll Love It

• That lime zing — fresh, bright, and totally moreish.
• The filling is creamy but light enough to go back for seconds (and maybe thirds).
• Biscuit base? Always a yes. No faffing with pastry.
• You can make it the night before and just chill. Literally.
• It looks beautiful with zero effort — garnish with zest and boom, you’re fancy.
• Perfect for summer BBQs, birthdays, Tuesdays… any excuse, really.

Ingredients

For the crust:

• 250g digestive biscuits (or graham crackers)
• 100g unsalted butter, melted

For the filling:

• 4 large egg yolks
• 400g sweetened condensed milk
• Zest of 4 limes
• 150ml fresh lime juice (about 4–5 limes)
• 150ml double cream

For the topping:

• 300ml double cream
• 1 tbsp powdered sugar
• Extra lime zest, for garnish (optional)

How to Make It

Bash your biscuits:

Either blitz the biscuits in a food processor or chuck them in a bag and take out your day’s frustration with a rolling pin. You want fine crumbs, no big chunks.

Make the base:

Mix the crushed biscuits with the melted butter until it looks like damp sand. Press into a 20cm tart tin with a removable base — use the back of a spoon to really press it in, up the sides too. Chill in the fridge for 20 minutes while you preheat the oven to 150°C (300°F).

Bake the base:

Once chilled, bake the crust for 10 minutes. It’ll go a bit golden and smell like heaven. Let it cool completely before filling.

Whisk up that silky filling:

In a big bowl, whisk the egg yolks. Add the condensed milk and whisk until smooth. Then in goes the lime zest, juice, and double cream. Whisk again — it’ll thicken slightly and smell incredible.

Fill and bake:

Pour the filling into the cooled base. Smooth it out and bake for 15 minutes — the edges should be just set and the middle still wobbly (trust the wobble). Let it cool completely on the counter, then pop in the fridge for at least 4 hours, ideally overnight.

Whip and garnish:

Whip the cream and icing sugar to soft peaks — you want it cloud-like. Pile it on top of the chilled pie and scatter with lime zest if you fancy. Serve cold with a smug little smile.

Common Mistakes and How to Dodge Them

Why is my filling runny?
You probably didn’t chill it long enough. It needs at least 4 hours in the fridge to set properly — longer if you can bear it.

Why did the pie crack?
It was likely overbaked. Key Lime Pie should still have a wobble in the centre when it comes out of the oven.

Too sweet?
Try upping the lime zest or using a bit more juice. Balance is key — zingy lime cuts through that condensed milk sweetness.

Base falling apart?
Make sure you pressed it in firmly and baked it just enough. You want it golden and slightly firm before adding the filling.

Storage and Reheating

Fridge:
Cover with cling film or foil and refrigerate for up to 4 days. Best served cold, so no reheating needed!

Freezer:
Freeze before adding whipped cream. Wrap tightly in cling film, then foil. Keeps for up to 3 months. Thaw in the fridge overnight.

Reheating (if you must):
Not recommended — the filling is best served chilled, not warm.

Frequently Asked Questions

Can I use bottled lime juice?
If you must, yes — but fresh really makes a difference here. The zest especially lifts the whole thing.

Is double cream necessary?
Yep — it helps with texture and richness. You could try heavy whipping cream if you’re outside the UK.

Can I make this without eggs?
You could try an eggless condensed milk pie variation, but it won’t have that same custardy set.

What if I don’t have a tart tin?
A springform tin works too — just make sure to press the crust up the sides well.

Nutrition Facts (Per Serving):

Calories: 350
Fat: 20g
Carbs: 35g
Protein: 5g
Sodium: 200mg
Sugar: 25g