Key lime pie – a wonderfully fresh, creamy pie with plenty of lime, condensed milk and a Bastogne (speculoos) biscuit base. I first tasted key lime pie when we were in Key West, many years ago now. Actually, the first thing I had was a Key Lime Martini with graham cracker crumble on the rim – and it was delicious. After that, I couldn’t very well leave without trying their key lime pie, since it was bound to taste along the same lines. It didn’t take many bites before I was sold – I love that pie.
Key lime pie is very easy to make, and it tastes wonderful. As always, I love cakes that can be made the day before they are served – it means a calmer day and more time with the people you are serving them to. This key lime pie loves a night in the fridge: the flavour develops in the filling, and you make sure it has set properly before it is sliced.
Before serving, the pie is topped with ice-cold whipped cream and plenty of freshly grated lime zest.
Key lime pie
Ingredients
Biscuit base
- 260 g Bastogne biscuits or Lotus Biscoff / speculoos biscuits
- 70 g digestive biscuits
- 150 g butter
Lime filling
- 2 tins sweetened condensed milk – about 800 g in total
- 8 egg yolks
- 4-6 large limes – about 150 ml lime juice and 2-3 tbsp finely grated lime zest
Also needed
- 200 ml whipping cream (38% fat) – whipped before serving
- Finely grated lime zest and, if you like, mint or lemon balm
- Springform tin, about 25 cm
- Butter for the tin
Method
Biscuit base
- Blitz the biscuits to fine crumbs.
- Melt the butter in a saucepan and stir in the biscuit crumbs until well combined.
- Line the base of the springform tin with baking paper, and butter the sides and the paper.
- Tip the biscuit mixture into the tin and spread it over the whole base, then press it about halfway up the sides. The easiest way is to first spread an even layer over the base, then press from the centre out towards the edges with your fingers. When you reach the edges, take a tablespoon and press the mixture up the sides until it comes about halfway up. Then gently flatten the top edge with the back of the spoon so the rim is as even as possible.
- Put the base in the fridge while you make the lime filling.
Lime filling
- Whisk the egg yolks and condensed milk together for a couple of minutes.
- Add the lime juice and zest and whisk again until everything is well combined. Taste and add more zest, and perhaps juice, if you like. Bear in mind that the flavour also develops as it bakes and rests in the fridge. Personally, I prefer to make it the day before serving.
- Pour the filling over the base so it comes to just a couple of millimetres below the rim – use a spoon if you need to nudge the filling out to the edges.
- Bake the pie in a preheated conventional oven (top and bottom heat) at 170°C for about 20-25 minutes. The filling should have set, so if you shake the tin gently it should be firm. You can also touch the centre of the pie – it should not be runny but soft and set.
- Leave the pie to cool completely on the worktop before chilling it in the fridge for at least 3-4 hours, and preferably overnight. Do not release the springform until the pie has chilled and rested.
- Carefully release the pie from the tin, remove the baking paper from the base and set the pie on a serving plate.
- Before serving, top the pie with the whipped cream and finely grated lime zest.
Nutrition
Premium
Hvad kan man bruge I stedet for kondenseret mælk?
Hej Kathe
Det har jeg desværre ikke erfaring med 🙂
Warm wishes, Dianna
Den lækreste lime tærte og virkelig nem at lave
Hej Pernille
Åhhh hvor er du sød altså – taaaak 🙂
Warm wishes, Dianna
Kommentar efter familiemiddag med dessert Key lime pie. Barnebarns amerikanske kæreste, der ellers ikke er til sødt. Bedste variant ever. Og alle var vilde med den. Ikke sidste gang jeg laver den, Tak❤️
Lavede key lime pie til familiemiddag. Deriblandt barnebarns amerikanske kæreste, der ikke er til sødt. Han sagde at det var den bedste variant, han nogensinde havde smagt. Alle var vilde med den. Ikke sidste gang, jeg laver den. Tak for opskriften❤️
Hej Dorthe
Ej er det rigtigt 🙂 Hvor er det fantastisk du skriver det, tusind tusind tak for din besked 🙂
Rigtig dejlig dag❤️
Warm wishes,
Dianna
Fuldstændig fantastisk – og så er den nem
Helt fantastisk og virkelig nem
Hej Trine
Det er bare så dejligt du skriver det, – tusind tusind tak 🙂
Warm wishes, Dianna
Jeg tog desværre ingen billeder, men en af de bedste kager ever. Jeg brugte den som dessertkage. Wauw
Hej Anette
Nej hvor gør det mig bare glad at høre – tusind tusind tak fordi du giver dig tid til at skrive det:)
Jeg elsker simpelhen også den kage, – skøn kombi af syre og sødme, og den der bund – uhmm:)
Tak for din besked og rigtig dejlig weekend:)
Warm wishes, Dianna
Skal helt sikkert prøves Vil dog lige høre om du har prøvet at fryse den ned?
Hej Ilse
Hvor lyder det dejligt, – jeg liver dig den smager skønt 🙂
Men nej, jeg har desværre ikke erfaring med at fryse den, så der må jeg være dig svar skyldig.
Warm wishes, Dianna