Mary Berry Key Lime Pie Recipe

Mary Berry’s key lime pie has a sharp, silky lime filling in a buttery biscuit base with a cloud of whipped cream — the finest citrus dessert in this collection.

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Prep Time 20

Cook Time 20

Cooling & Setting Time 5

Total Time 5 40

Servings: 10 Slices

Course: Dessert

Cuisine: British

Calories: 480

Ingredients Method Notes

Ingredients

Biscuit Base:
250 g digestive biscuits crushed to fine crumbs
125 g unsalted butter melted
1 tbsp golden caster sugar
Pinch of fine salt
Key Lime Filling:
4 large egg yolks
Finely grated zest of 6 unwaxed limes
200 ml freshly squeezed lime juice 8–10 limes
2 x 397g tins sweetened condensed milk
To Finish:
300 ml double cream cold
2 tbsp icing sugar
1 tsp vanilla extract
Zest of 2 unwaxed limes — for scattering
Thin lime slices for decoration

Method

Combine biscuit crumbs, melted butter, sugar, and salt. Press very firmly into a deep 23cm tin. Refrigerate 30 minutes. Preheat oven to 160°C / 140°C fan / Gas 3.
Whisk egg yolks and lime zest 3–4 minutes until very pale and thick. Add both tins of condensed milk — whisk briefly. Fold in lime juice gently — mixture will thicken slightly.
Pour over chilled base. Bake 20–25 minutes until just set with a slight central wobble. Cool completely at room temperature. Refrigerate 4 hours minimum — overnight ideal.
Whip cold cream, icing sugar, and vanilla to soft peaks. Spread or pipe over set filling. Scatter lime zest. Arrange lime slices. Slice with a hot dry knife.

Notes

Freshly squeezed lime juice only — bottled gives a flat, artificial result.

Whisk egg yolks and zest 3–4 minutes — releases essential oils and gives maximum lime intensity.

The filling sets by acid reaction — do not over-bake. A slight central wobble is correct.

Refrigerate overnight for the cleanest slices and best texture.

Lime zest over the cream is the visual and flavour finishing detail — do not skip.

Freeze without cream for up to 2 months.a