Key Lime Pie

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5 from 4 votes

A sweet lime pie with a zesty bite – Aussie-style!

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American, Australian

Servings: servings

Calories: 323kcal

Author: Libby Hakim

Equipment

1 tart tin (about 25 x 3 ½ cm)
1 microplane or fine grater

Ingredients

Base

250 grams Granita biscuits (or other digestive biscuits)
2 tablespoons desiccated coconut
135 grams butter, melted

Filling

395 grams condensed milk
3 egg yolks
2 egg whites (leftover egg white can be used in the optional meringue topping below or freeze for use later)
4-5 limes (green and a little underripe is ideal) (you'll need ½ cup lime juice and zest from 3 limes)

Garnish and optional meringue topping

1 lime (extra for garnishing)
1 egg white
¼ cup castor sugar

Instructions

Base

Pre-heat oven to moderate (170 degrees celsius, fan-forced).
Grease the tart tin ((about 25 x 3 ½ cm).
Crush or process biscuits to fine crumbs.
Mix in the coconut and melted butter.
Press biscuit mixture into tin (coating bottom and sides as evenly as possible) using a spoon and your fingers.
Bake for 10 minutes.
Remove from oven and allow to cool before adding filling.

Filling, garnish and optional meringue topping

Reduce oven to slow (150 degrees celsius, fan-forced).
Beat egg yolks until they thicken a little and turn a more pale colour.
Gradually add condensed milk, ½ cup lime juice and zest from 3 limes, beating after each addition. Then beat again for one minute.
Beat egg whites in a separate bowl until soft peaks form.
Fold egg whites through the filling mixture until combined and then pour into the cooled tart shell.
If you're making the optional meringue topping, beat the egg white until soft peaks form and then gradually add sugar. Beat until glossy and thick. Dob or pipe meringue mixture around the edge of the pie.
Bake for 15-18 minutes. The filling should be set but still a little wobbly when you remove it from the oven.
Allow to cool and then chill in the fridge for at least 3 hours.
Cut a few slices of the extra lime and place on top of tart. Sprinkle with zest from the extra lime.

Notes

Serving: Serve slices of pie chilled with cream or ice cream.

Storing: Your pie should last up to a couple of days stored in the fridge.

Freezing: You can freeze for up to a month in an airtight container.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Ingredient note: Find very green regular limes (a little underripe) if possible. These limes will have a more acidic bite that's closer to the key lime.

Nutrition