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.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
For the base:
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Digestive biscuits – 225g (about 14 biscuits)
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Unsalted butter – 100g, melted
For the filling:
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Condensed milk – 400g (1 can)
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Egg yolks – 3 large
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Limes – 4 (zest and juice)
For the topping:
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Double cream – 300ml
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Icing sugar – 2 tbsp (optional)
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Lime zest or slices – for garnish
Instructions
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.
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.
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.
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.
Allow the pie to cool to room temperature, then refrigerate for at least 3 hours, or preferably overnight, until firm and chilled.
Whip the double cream (with icing sugar if desired) until it forms soft peaks. Spread or pipe over the chilled pie just before serving.
Decorate with lime zest, lime slices, or twists of peel for a beautiful presentation. Slice and serve cold for the best flavor.
Find it online: https://maryberrycooks.co.uk/mary-berry-key-lime-pie/