Key Lime Pie with Condensed Milk - My Gorgeous Recipes (2024)

Published: May 26, 2021 · Modified: Sep 3, 2022 by Daniela Apostol · This post may contain affiliate links · 31 Comments

Easy Key Lime Pie with condensed milk and whipped cream, a gorgeous dessert with a silky filling and a crumbly biscuit crust. Serve it chilled from the fridge, and you've got the ultimate treat for a lovely warm day.

If you like citrussy desserts, my key lime pie will be just what you need. Sweet and tangy, with a great flavour and a beautiful texture, this pie is ridiculously easy to make. A few ingredients, a bit of baking, and magic happens: a superb pie to lick your fingers clean.

If you'd rather call it a key lime cheesecake, that wouldn't be wrong either; it certainly has the texture and shape of a traditional cheesecake. The only difference is that this key lime pie is baked, which I'd recommend, since it uses raw egg yolks.

Key lime pies are a great summer dessert, particularly delicious with a nice BBQ. It's light, it's refreshing, it's summery, and it's so easy to make. Don't forget to chill it in the fridge beforehand, the colder, the better.

You don't even need loads of ingredients, and of course, the limes are the key ingredient. I love using condensed milk for this recipe, its sweetness contrasts beautifully with the sharpness of the limes. Let's see how to make it!

Ingredient notes

• Hobnobs biscuits- you can either use digestive biscuits or any other plain biscuits, or Graham crackers in the US
• butter - I used unsalted, but salted also ok
• condensed milk - make sure it's sweetened, as the unsweetened one might not give enough sweetness to the pie
• egg yolks - not whole eggs, as they won't work for the filling
• juice and zest from 4 key limes
• whipped cream - or double cream
• icing sugar - to sweeten the whipped cream

Step-by-step photos and instructions to make key lime pie

• crumble the biscuits either in a food processor or add them to a freezer bag, and use a rolling pin to bash them until crumbled
• melt the butter and leave it to cool slightly
• pour the melted butter over the crushed biscuits, then transfer the mixture to a quiche/tart pan
• use a glass to press the mixture down well, and cover the walls of the pan too
• bake for 10 minutes at 160 degrees Celsius (320 Fahrenheit)

• beat the egg yolks until they double their volume and have a light yellow colour
• add the condensed milk, lime zest and juice
• pour the mixture over the biscuits base, and bake again for 12-15 minutes until the filling is set
• top with more grated lime zest, whipped cream, and refrigerate

Expert tips

I'd highly recommend chilling this pie for at least 3-4 hours before serving, it's a lot tastier, refreshing, and just delish. Leave it to cool at room temperature first before refrigerating.

Some people prefer lemons over limes when it comes to desserts. Where lemons are a tad more acid, and have a sharper taste, limes have a more delicate sweeter taste. I can't really say which one l like better, but l do use lemons as well and love them.

If you like lemons more, but still fancy a nice pie, you can follow the exact recipe, but replace the lime zest and juice with lemons. Since limes are a lot smaller, use only 2 lemons, that should be more than enough.

Do give this lime tart with condensed milk a go, it's what we need on a beautiful summer's day, I can guarantee you that everyone will love it!

Other summer desserts

Cantaloupe Pie

Cherry Clafoutis

Fresh Fruit Salad with Whipped Cream and Pimm's

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