Delia Smith’s Key Lime Pie is a classic, zesty dessert that’s both refreshing and indulgent. This pie features a crisp, buttery biscuit base topped with a smooth, tangy lime filling, all finished with a cloud of whipped cream. It’s the perfect dessert for those who love the bright, citrusy flavors of lime. Easy to make and incredibly satisfying, this recipe is sure to become a favorite.
What is Delia Smith’s Key Lime Pie Recipe?
Delia Smith’s Key Lime Pie is a delicious dessert that combines a crunchy biscuit crust with a creamy, tangy lime filling. The filling is made with fresh lime juice, egg yolks, and sweetened condensed milk, which gives the pie its rich and silky texture. Topped with a generous layer of whipped cream, this pie is a true treat for lime lovers.
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Why You Should Try This Recipe
- Zesty and Refreshing: The tangy lime flavor is refreshing and perfect for any occasion.
- Creamy Texture: The filling is smooth and creamy, with a perfect balance of sweetness and tartness.
- Simple Ingredients: The recipe uses basic ingredients that are easy to find.
- Crowd-Pleaser: This pie is sure to impress guests with its bright flavor and beautiful presentation.
- Delia Smith’s Classic Touch: Known for her reliable and delicious recipes, Delia Smith’s key lime pie is a must-try.
Ingredients Needed to Make Delia Smith Key Lime Pie
For the Biscuit Base:
- 175g digestive biscuits, crushed
- 75g unsalted butter, melted
For the Lime Filling:
- 4 large egg yolks
- 1 x 397g can sweetened condensed milk
- Finely grated zest of 2 limes
- 120ml fresh lime juice (about 4-5 limes)
For the Topping:
- 300ml double cream (heavy cream)
- 2 tbsp icing sugar
- Lime zest, for garnish (optional)
Equipment
- 20cm (8-inch) loose-bottomed tart tin
- Mixing bowls
- Electric mixer
- Citrus juicer
- Zester
- Spatula
- Cling film (for covering)
Instructions to Make Delia Smith Key Lime Pie
For the Biscuit Base:
- Prepare the Tin: Grease a 20cm (8-inch) loose-bottomed tart tin and line the base with parchment paper.
- Make the Biscuit Base: Crush the digestive biscuits into fine crumbs and mix them with the melted butter until well combined.
- Press into the Tin: Press the biscuit mixture evenly into the base and up the sides of the prepared tart tin. Use the back of a spoon to smooth it out. Place the tin in the refrigerator to chill while you prepare the filling.
For the Lime Filling:
- Preheat the Oven: Preheat your oven to 160°C (140°C fan) or 325°F.
- Prepare the Filling: In a mixing bowl, whisk the egg yolks until slightly thickened. Gradually whisk in the sweetened condensed milk until smooth.
- Add Lime Zest and Juice: Stir in the finely grated lime zest and the freshly squeezed lime juice. Mix until fully combined and the filling has thickened slightly.
- Fill the Tart Shell: Pour the lime filling into the chilled biscuit base, spreading it evenly with a spatula.
- Bake the Pie: Bake in the preheated oven for 15 minutes, or until the filling is just set and has a slight wobble in the center.
- Cool and Chill: Remove the pie from the oven and allow it to cool to room temperature. Once cooled, refrigerate the pie for at least 2 hours, or until fully set.
For the Topping:
- Whip the Cream: In a mixing bowl, whip the double cream with the icing sugar until soft peaks form.
- Top the Pie: Spread the whipped cream over the chilled pie, creating swirls with the back of a spoon. Garnish with extra lime zest if desired.
- Serve: Carefully remove the pie from the tart tin, slice, and serve chilled.
What Goes Well With Delia Smith Key Lime Pie?
- Fresh Berries: Serve with fresh raspberries or strawberries for a burst of color and flavor.
- Mint Leaves: Add a sprig of fresh mint for a refreshing garnish.
- Lime Syrup: Drizzle with a simple lime syrup for an extra citrus kick.
- Coconut Shavings: Sprinkle with toasted coconut shavings for a tropical twist.
- Graham Cracker Crust: For a variation, use graham crackers instead of digestive biscuits.
Expert Tips for Making the Best Delia Smith Key Lime Pie
- Use Fresh Limes: Freshly squeezed lime juice provides the best flavor, so avoid using bottled juice.
- Chill the Pie Thoroughly: Ensure the pie is fully chilled before serving to achieve the best texture.
- Don’t Overbake: The filling should have a slight wobble in the center when you remove it from the oven. It will set further as it cools.
- Whip the Cream Just Right: Whip the cream until soft peaks form to ensure it’s light and fluffy.
- Zest Before Juicing: Zest the limes before juicing them to make it easier to extract the zest.
Easy Variations of Delia Smith Key Lime Pie Recipe
- Lemon Key Lime Pie: Add one lemon juice along with the lime juice for a citrusy twist.
- Chocolate Key Lime Pie: Drizzle melted white or dark chocolate over the top of the pie for a decadent touch.
- Coconut Lime Pie: Add shredded coconut to the biscuit base for a tropical flavor.
- Ginger Lime Pie: Add a teaspoon of ground ginger to the biscuit base for a spicy kick.
- Mini Key Lime Pies: Make individual pies using a muffin tin for a fun, portable dessert.
Best Practices to Store Delia Smith Key Lime Pie
- Store in the Fridge: Keep the pie covered in the refrigerator for up to 3 days.
- Serve Cold: Always serve the pie chilled for the best flavor and texture.
- Avoid Freezing: Freezing is not recommended as it can alter the texture of the filling.
Best Practices to Reheat Delia Smith Key Lime Pie
Delia Smith’s Key Lime Pie, much like other citrus-based pies, is typically served chilled rather than warm. However, if you need to refresh a slice that has been refrigerated and stiffened, here are some best practices to gently remove the chill without compromising the texture and flavor:
- Room Temperature Method: The most recommended approach for Key Lime Pie is to simply allow it to sit at room temperature for about 20 to 30 minutes before serving. This slight tempering enhances the pie’s flavors and softens the filling for a creamier texture.
- Avoid Direct Heat: It’s crucial to avoid using a microwave or oven for reheating Key Lime Pie. These methods can alter the delicate consistency of the custard filling and can cause the crust to become soggy.
- Serving Cold: Typically, Key Lime Pie is enjoyed cold, as this highlights the tartness and crispness of the lime filling. If the pie has been frozen, thaw it in the refrigerator overnight rather than attempting to warm it up.
How Can I Make Delia Smith Key Lime Pie Healthier?
- Reduce Sugar: Lower the sugar content in the filling by 20% for a less sweet pie.
- Use Low-Fat Condensed Milk: Substitute full-fat sweetened condensed milk with a low-fat version to reduce calories.
- Use Greek Yogurt: Replace some of the cream with Greek yogurt for added protein and a lighter texture.
- Add Fresh Fruit: Serve with plenty of fresh fruit on the side to add fiber and nutrients.
- Smaller Portions: Serve smaller slices to enjoy a lighter portion of this rich dessert.
Nutrition Value (per serving):
- Calories: 350
- Fat: 22g
- Carbohydrates: 34g
- Protein: 5g
- Sugar: 25g
FAQs
Can I use regular limes instead of key limes for Key Lime Pie?
Yes, you can use regular limes instead of key limes in Key Lime Pie. While key limes have a more intense, aromatic flavor, regular limes work well as a substitute and still provide a deliciously tangy result.
How do I prevent my Key Lime Pie from being too runny?
To prevent Key Lime Pie from being too runny, make sure to bake the filling until it is just set with a slight wobble in the center. Overmixing the filling can also introduce air, which might cause it to be less firm. After baking, chill the pie for at least 2 hours in the refrigerator to allow it to fully set.
How long does Key Lime Pie last in the fridge?
Key Lime Pie can last up to 3 days in the refrigerator when stored in an airtight container. For the best flavor and texture, keep it covered to prevent it from absorbing any odors from other foods in the fridge.
Can Key Lime Pie be frozen?
Yes, Key Lime Pie can be frozen. To freeze, wrap the pie tightly in cling film and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months. Thaw the pie in the refrigerator overnight before serving to maintain its texture and flavor.
Final Words
Delia Smith’s Key Lime Pie is a beautifully balanced dessert that combines the tangy flavor of fresh limes with a creamy, rich filling and a crisp biscuit base. This pie is easy to make and perfect for any occasion. Whether you’re serving it at a dinner party or enjoying a slice with your afternoon tea, this key lime pie is sure to impress. Try this recipe and savor the refreshing taste of lime in every bite!
More By British Baking Recipes
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Delia Smith Key Lime Pie Recipe
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Delia Smith’s Key Lime Pie is a delicious dessert that combines a crunchy biscuit crust with a creamy, tangy lime filling. The filling is made with fresh lime juice, egg yolks, and sweetened condensed milk, which gives the pie its rich and silky texture. Topped with a generous layer of whipped cream, this pie is a true treat for lime lovers.
Ingredients
For the Biscuit Base:
- 175g digestive biscuits, crushed
- 75g unsalted butter, melted
For the Lime Filling:
- 4 large egg yolks
- 1 x 397g can sweetened condensed milk
- Finely grated zest of 2 limes
- 120ml fresh lime juice (about 4–5 limes)
For the Topping:
- 300ml double cream (heavy cream)
- 2 tbsp icing sugar
- Lime zest, for garnish (optional)
Instructions
For the Biscuit Base:
- Prepare the Tin: Grease a 20cm (8-inch) loose-bottomed tart tin and line the base with parchment paper.
- Make the Biscuit Base: Crush the digestive biscuits into fine crumbs and mix them with the melted butter until well combined.
- Press into the Tin: Press the biscuit mixture evenly into the base and up the sides of the prepared tart tin. Use the back of a spoon to smooth it out. Place the tin in the refrigerator to chill while you prepare the filling.
For the Lime Filling:
- Preheat the Oven: Preheat your oven to 160°C (140°C fan) or 325°F.
- Prepare the Filling: In a mixing bowl, whisk the egg yolks until slightly thickened. Gradually whisk in the sweetened condensed milk until smooth.
- Add Lime Zest and Juice: Stir in the finely grated lime zest and the freshly squeezed lime juice. Mix until fully combined and the filling has thickened slightly.
- Fill the Tart Shell: Pour the lime filling into the chilled biscuit base, spreading it evenly with a spatula.
- Bake the Pie: Bake in the preheated oven for 15 minutes, or until the filling is just set and has a slight wobble in the center.
- Cool and Chill: Remove the pie from the oven and allow it to cool to room temperature. Once cooled, refrigerate the pie for at least 2 hours, or until fully set.
For the Topping:
- Whip the Cream: In a mixing bowl, whip the double cream with the icing sugar until soft peaks form.
- Top the Pie: Spread the whipped cream over the chilled pie, creating swirls with the back of a spoon. Garnish with extra lime zest if desired.
- Serve: Carefully remove the pie from the tart tin, slice, and serve chilled.
