Desserts
American
AmericanKey Lime Pie
A tangy, creamy lime pie on a crisp biscuit base, shown three ways. Basic is a no-bake fridge version; Ultimate bakes a custard-set filling with a brown-butter base and torched Italian meringue.
Vegetarian
Nut-free
Budget version
No-bake fridge-set pie with a digestive base and bottled lime juice.
Per serving£0.49
Total cost£3.90
Time15 min
Ingredients for 8
- Base
- 200 g digestive biscuits , crushed
- 90 g butter , melted
- Filling
- 395 g condensed milk
- 100 ml bottled lime juice
- 150 ml double cream
Method
- Mix the crushed biscuits with the melted butter and press into a 23cm tin; chill 10 minutes.
- Whisk the condensed milk with the lime juice until thickened.
- Lightly whip the cream and fold it through the lime mixture.
- Spread the filling over the base and refrigerate at least 4 hours until firm.
- Slice and serve straight from the fridge.
Equipment
- 23cm tin
- mixing bowl
- whisk
The three ways, side by side
Budget
No-bake fridge-set pie with a digestive base and bottled lime juice.
Better
Baked-set filling with fresh lime zest and juice on a buttery biscuit crust.
Ultimate
Brown-butter biscuit base, custard-set lime curd filling and torched Italian meringue.
