Mary Berry Key Lime Pie Recipe

The Mary Berry Key Lime Pie is a delightful dessert that balances tangy lime flavor with a smooth, creamy filling and a crisp biscuit base. It’s light, refreshing, and perfect for spring and summer gatherings. This no-fuss recipe takes inspiration from the classic American dessert but adds Mary Berry’s signature simplicity and elegance. Whether served after a hearty meal or as a standalone treat, this pie never fails to impress with its zesty freshness and velvety texture.

What Is Mary Berry Key Lime Pie?

Mary Berry’s version of Key Lime Pie is made using sweetened condensed milk, egg yolks, and freshly grated lime zest, poured over a buttery biscuit base and topped with lightly whipped cream. It’s a no-frills, easy-to-bake dessert that delivers a delicious contrast of textures — a crunchy crust, creamy lime filling, and soft topping. The result is a dessert that’s rich yet refreshingly light.

Other Mary Berry Popular Recipes

• Mary Berry Rhubarb Crumble
• Mary Berry Soda Bread
• Mary Berry Coconut Cake
• Mary Berry Cheese Scones
• Mary Berry Rock Cakes

Why This Recipe Is Worth Trying

• Easy to prepare – Simple ingredients and minimal effort.
• Perfect balance of flavors – Sweet, tangy, and creamy all at once.
• Ideal for entertaining – Looks impressive but is easy to master.
• Make-ahead friendly – Tastes even better when chilled overnight.
• Light and refreshing – A great way to finish any meal.

Essential Ingredients to Make Mary Berry Key Lime Pie

For the base:

• Digestive biscuits – 225g (about 14 biscuits)
• Unsalted butter – 100g, melted

For the filling:

• Condensed milk – 400g (1 can)
• Egg yolks – 3 large
• Limes – 4 (zest and juice)

For the topping:

• Double cream – 300ml
• Icing sugar – 2 tbsp (optional)
• Lime zest or slices – for garnish

Handy Kitchen Tools for Best Results

• 20cm (8-inch) loose-bottomed tart tin
• Food processor or rolling pin (for biscuits)
• Mixing bowls
• Electric whisk
• Grater and juicer
• Rubber spatula
• Wire rack

Step-by-Step Guide to Making Mary Berry Key Lime Pie

Step 1: Preheat and prepare the base

Preheat your oven to 160°C (140°C fan) / 320°F. Crush the digestive biscuits using a food processor or rolling pin until fine. Stir in the melted butter and mix until combined.

Step 2: Press and bake the crust

Press the biscuit mixture into the base and up the sides of a loose-bottomed tart tin. Use the back of a spoon to compact it evenly. Bake for 10 minutes, then remove and let it cool slightly.

Step 3: Make the lime filling

In a bowl, whisk together the egg yolks, lime zest, and lime juice until well combined. Gradually whisk in the condensed milk until smooth and creamy.

Step 4: Pour and bake

Pour the filling into the cooled crust and spread evenly. Bake for 15–18 minutes, or until the surface looks just set but still slightly wobbly in the center.

Step 5: Cool and chill

Allow the pie to cool to room temperature, then refrigerate for at least 3 hours, or preferably overnight, until firm and chilled.

Step 6: Prepare the whipped cream topping

Whip the double cream (with icing sugar if desired) until it forms soft peaks. Spread or pipe over the chilled pie just before serving.

Step 7: Garnish and serve

Decorate with lime zest, lime slices, or twists of peel for a beautiful presentation. Slice and serve cold for the best flavor.

What I Got Wrong (And How I Fixed It)

• Base crumbled apart – Pressed more firmly and chilled it before baking next time.
• Filling too runny – Ensured it baked until just set, and chilled overnight.
• Overwhipped cream – Stopped whipping once soft peaks formed for a smooth texture.
• Too tangy – Reduced lime juice slightly and used more condensed milk for balance.

Healthier Version of Mary Berry’s Key Lime Pie

• Swap digestive biscuits with oat biscuits or granola for added fiber.
• Use low-fat condensed milk to reduce calories.
• Replace double cream with Greek yogurt for a lighter topping.
• Use less butter in the crust or a mixture of butter and coconut oil.

Ingredient Substitutions for Mary Berry Key Lime Pie

• Limes – You can use lemons for a lemon pie variation.
• Digestive biscuits – Substitute with graham crackers or shortbread.
• Condensed milk – Use sweetened coconut condensed milk for a tropical twist.
• Butter – Margarine works if you need a dairy-free alternative.

Pairing Ideas: What to Serve With Mary Berry Key Lime Pie

• Fresh berries – Strawberries or raspberries balance the tangy flavor.
• Iced coffee or espresso – Complements the creamy sweetness.
• Coconut sorbet – Adds a tropical note to the dessert.
• Mint garnish – Adds color and a refreshing aroma.
• Whipped cream dollop – Enhances the creamy mouthfeel.

Expert Tips to Make Perfect Mary Berry Key Lime Pie

• Use fresh limes – Bottled juice lacks the same aroma and freshness.
• Avoid overbaking – The filling should jiggle slightly when removed from the oven.
• Chill thoroughly – Helps the pie set properly and intensifies flavor.
• Compact the crust firmly – Prevents it from crumbling when sliced.
• Add zest to the filling – It gives a deeper lime flavor without extra acidity.
• Serve cold – This dessert tastes best when chilled well before serving.

Creative Ways to Customize Mary Berry Key Lime Pie

• Coconut lime pie – Add shredded coconut to the crust.
• Mini key lime pies – Bake in muffin tins for individual servings.
• Chocolate crust – Use crushed chocolate biscuits instead of digestives.
• Meringue topping – Swap cream for a light toasted meringue.
• Frozen version – Chill in the freezer for an ice-cold summer treat.
• Add tequila or rum – A fun twist for adults, inspired by cocktails.

Storing Mary Berry Key Lime Pie the Right Way

• Refrigerate – Keep covered and chilled for up to 3 days.
• Freeze – Store (without cream) for up to 1 month; thaw in the fridge before serving.
• Avoid moisture – Cover with cling film to prevent the topping from softening.
• Add whipped cream just before serving – Keeps it fresh and stable.

How to Reheat Mary Berry Key Lime Pie (If Needed)

This dessert is best served cold and not reheated. However, if chilled too long, allow it to rest at room temperature for 10–15 minutes before serving to enhance flavor and creaminess.

Nutritional Breakdown (per serving)

• Calories: ~340 kcal
• Protein: 6g
• Carbohydrates: 38g
• Sugars: 26g
• Fat: 18g
• Fiber: 1g

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FAQs

How do I know when Mary Berry’s Key Lime Pie is fully set?

The pie is ready when the filling looks firm around the edges but still has a slight wobble in the center. It will continue to set as it cools and firms up completely once chilled for at least 3 hours in the fridge.

Why did my Key Lime Pie filling turn runny after baking?

If your filling is runny, it was likely underbaked or not chilled long enough. Make sure to bake until the surface is just set and then chill thoroughly before slicing. Using fresh lime juice instead of bottled also helps it thicken properly.

Can I make Mary Berry’s Key Lime Pie the day before serving?

Yes, this pie is ideal for making ahead. Prepare and bake it the day before, then chill overnight. Add the whipped cream topping just before serving for the best texture and appearance.

Why is my biscuit crust crumbling when I slice the pie?

A crumbly crust often means it wasn’t pressed firmly enough into the tin or wasn’t baked long enough. Press the biscuit base tightly with the back of a spoon and bake for 10 minutes to help it set properly before adding the filling.

Wrapping It Up

The Mary Berry Key Lime Pie is the perfect combination of zesty, creamy, and sweet flavors. With its simple ingredients and elegant presentation, it’s a foolproof dessert that’s ideal for any occasion. Serve it chilled, topped with soft whipped cream, and you’ll have a refreshing, crowd-pleasing dessert that feels as indulgent as it is effortless to make.