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Key Lime Pie - a quick & easy recipe!

Priya and I had a lot of fun making this and we're all enjoying eating it, including the teachers at school who definitely deserved a treat! This recipe made such a huge quantity that I ended up being able to split it into two pies, one for us, one for the school, perfect! Technically it's not KEY Lime Pie as we used bog standard limes from Tesco but Lime Pie just doesn't sound as good!

It's creamy and zingy and absolutely delicious and terribly unhealthy! Once you've zested and juiced ALL the limes, it's pretty quick too with no baking - just chill it in the fridge. I chose this recipe (adapted from here) as I thought it would be most like the M&S key lime pie that I love! It has a cheesecake type biscuit base and a light fluffy topping, yum!

key lime pie on a table
The base isn't this thick - it's just curved up around the edges.


  • 375g plain digestive biscuits, crushed

  • 150g unsalted butter, extra for greasing

  • grated zest and juice of 8 large limes, reserve a couple of slices to decorate

  • 570ml double cream

  • 1 x 397g can sweetened condensed milk

  • extra lime zest, to decorate


Grease two deep loosed-bottomed tins with butter. Melt 150g butter in a small pan and stir in the crushed biscuits. Lightly press into the base of the tins. Chill whilst preparing the filling.

Place the lime juice into a large bowl, add the cream and condensed milk. Whisk for 1-2 minutes until soft peaks form. Add the lime zest and lightly stir. Pour/dollop onto the prepared biscuit base and smooth the top. Chill in the fridge for 1-2 hours.

Decorate with slices of lime and zest and serve.

Cheeky monkeys sneaking a taste while I photograph our spoils.

It resembled pac-man after we'd all had a slice!


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