Name: Mary Berry Key Lime Pie
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: British
Ingredients: Digestive biscuits: 200g, crushed; Unsalted butter: 100g, melted; Key lime juice: 100ml (freshly squeezed if possible); Sweetened condensed milk: 400g (1 can); Egg yolks: 4 large; Lime zest: 1 lime; Double cream: 300ml, whipped to soft peaks; Lime zest: For garnish

Mary Berry’s Key Lime Pie is a refreshing and tangy dessert, featuring a buttery biscuit base with a creamy, citrus-flavored filling made from key lime juice and sweetened condensed milk. This classic dessert is both simple and sophisticated, perfect for any occasion, whether you’re serving it at a dinner party or enjoying it as a weekend treat.

What is Mary Berry’s Key Lime Pie?

Mary Berry’s Key Lime Pie is her take on the classic American dessert, featuring a rich and tangy lime filling set on a crumbly biscuit base. The filling is made with a blend of key lime juice, sweetened condensed milk, and egg yolks, giving it a wonderfully smooth texture and bright, zesty flavor. Topped with lightly whipped cream, this pie strikes the perfect balance between sweet and tart, making it a crowd-pleaser.

Other Popular Recipes

Why You Should Try This Recipe

Bright and zesty: The tangy lime filling is refreshing and perfect for citrus lovers.

Quick and easy: With simple ingredients and straightforward steps, this recipe is ideal for both beginners and seasoned bakers.
No-fuss dessert: A great option when you need a dessert that’s impressive but doesn’t require complicated techniques.
Great for gatherings: This pie is a hit at any event, from family meals to special celebrations.

Luscious texture: The creamy filling and crunchy base create a delightful contrast in every bite.

Ingredients Needed to Make Mary Berry’s Key Lime Pie

For the Biscuit Base:

Digestive biscuits: 200g, crushed
Unsalted butter: 100g, melted

For the Filling:

Key lime juice: 100ml (freshly squeezed if possible)
Sweetened condensed milk: 400g (1 can)
Egg yolks: 4 large

Lime zest: 1 lime

For the Topping:

Double cream: 300ml, whipped to soft peaks
Lime zest: For garnish

Equipment

23cm (9-inch) loose-bottomed tart tin
Food processor or rolling pin (to crush biscuits)
Mixing bowls

Electric whisk or hand whisk
Spatula
Zester or fine grater

Instructions to Make Mary Berry’s Key Lime Pie

Step 1: Make the Biscuit Base

Crush the biscuits: Use a food processor or place the digestive biscuits in a plastic bag and crush them with a rolling pin until fine crumbs form.
Mix with butter: Combine the crushed biscuits with the melted butter in a bowl and stir until well combined.
Press into the tin: Transfer the biscuit mixture into the base of a loose-bottomed tart tin and press it down firmly with the back of a spoon to create an even layer. Chill the base in the fridge for 30 minutes to set.

Step 2: Prepare the Key Lime Filling

Mix the filling: In a mixing bowl, whisk together the key lime juice, sweetened condensed milk, and egg yolks until smooth and well combined.
Add lime zest: Stir in the zest of one lime to add extra citrus flavor.
Pour into the base: Once the base has chilled, pour the lime filling over the biscuit base and smooth the top with a spatula.

Step 3: Bake the Pie

Preheat the oven: Set the oven to 160°C (140°C fan)/325°F/gas mark 3.
Bake the pie: Place the pie in the oven and bake for 15 minutes, or until the filling is set but still has a slight wobble in the center.
Cool completely: Remove the pie from the oven and allow it to cool completely at room temperature before chilling in the fridge for at least 2 hours.

Step 4: Add the Whipped Cream Topping

Whip the cream: In a mixing bowl, whisk the double cream until soft peaks form.
Top the pie: Spread or pipe the whipped cream on top of the chilled pie.
Garnish: Sprinkle the pie with lime zest for a decorative finish.

What Goes Well With Mary Berry’s Key Lime Pie?

Fresh berries: Serve with raspberries or strawberries for a fruity contrast.
Coffee or tea: A hot beverage pairs wonderfully with the cool, creamy pie.
Mango slices: Add a tropical twist by serving with fresh mango.

Vanilla ice cream: For an extra indulgent treat, serve with a scoop of vanilla ice cream.
Mint leaves: Garnish with fresh mint for added color and flavor.

Expert Tips for Making the Best Key Lime Pie

Use fresh lime juice: For the best flavor, always use freshly squeezed key lime juice. If key limes aren’t available, regular lime juice will work as a substitute.

Chill the pie thoroughly: Make sure the pie is well chilled before serving to allow the flavors to develop and the filling to set properly.
Whip the cream gently: Whip the cream to soft peaks for a light, fluffy texture that complements the rich filling.
Use a loose-bottomed tin: A loose-bottomed tin makes it easier to remove the pie without damaging the crust.

Easy Variations of Mary Berry’s Key Lime Pie

Gluten-free option: Use gluten-free digestive biscuits for the base to make the pie suitable for those with gluten sensitivities.
Add a coconut twist: Mix some desiccated coconut into the biscuit base for a tropical touch.
Lemon variation: Swap the lime juice for lemon juice to make a tangy lemon pie.

Chocolate drizzle: Add a drizzle of melted dark chocolate over the top for a decadent finish.

Best Practices to Store Mary Berry’s Key Lime Pie

Refrigeration: Store the pie in the fridge, covered with cling film, for up to 3 days.
Freezing: You can freeze the pie without the whipped cream topping for up to 2 months. Thaw in the fridge overnight before serving.

Best Practices to Reheat Mary Berry’s Key Lime Pie

Key Lime Pie is best served chilled and does not typically require reheating. Store it in the fridge until ready to serve.

How Can I Make Key Lime Pie Healthier?

Use reduced-fat biscuits: Opt for low-fat digestive biscuits to reduce the calorie content.
Lighten the topping: Use a lower-fat cream or Greek yogurt for a lighter topping.

Reduce sugar: You can cut back on the sweetened condensed milk for a less sweet version.
Swap the butter: Use a plant-based butter substitute for a healthier base.

Nutrition Value (per serving):

Calories: 360 kcal

Carbohydrates: 40g
Protein: 6g
Fat: 20g

Fiber: 1g

FAQs

Can I use regular limes instead of key limes for Key Lime Pie?

Yes, you can use regular limes if key limes are not available. The flavor will be slightly less tart, but it will still result in a delicious pie.

How do I know when the Key Lime Pie is done baking?

The pie is done when the filling is set but still has a slight wobble in the center. This will continue to firm up as the pie cools and chills in the fridge.

How long does Mary Berry’s Key Lime Pie need to chill?

For the best results, chill the pie for at least 2 hours in the fridge. This allows the filling to set properly and the flavors to meld together.

Can I freeze Key Lime Pie?

Yes, you can freeze Key Lime Pie without the whipped cream topping. Wrap it tightly and freeze for up to 2 months. Thaw it in the fridge overnight before serving.

Final Words

Mary Berry’s Key Lime Pie is a tangy, creamy dessert that’s perfect for any occasion. The combination of the buttery biscuit base and refreshing lime filling creates a beautifully balanced pie that’s both light and satisfying.

More By British Baking Recipes

Jamie Oliver Eve’s Pudding