Mary Berry Key Lime Pie​ Recipe

This zesty Mary Berry Key Lime Pie is made with digestive biscuits, butter, condensed milk, double cream, and fresh limes. The result is a perfectly creamy and tangy no-bake dessert with a buttery biscuit crust. It’s perfect for a summer gathering, a light dessert after dinner, and makes enough for 8-10 people.

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Mary Berry Key Lime Pie Ingredients

For the Biscuit Base:

• 250g (9oz) digestive biscuits
• 100g (4oz) unsalted butter, melted

For the Lime Filling:

• 1 x 397g (14oz) can condensed milk
• 300ml (1/2 pint) double cream (heavy cream)
• Zest and juice of 4-5 limes (you need about 150ml of juice)

For the Topping:

• 150ml (1/4 pint) double cream
• Extra lime zest, for garnish

How To Make Mary Berry Key Lime Pie

1. Crush the biscuits: Place the digestive biscuits in a plastic food bag and use a rolling pin to crush them into fine crumbs. You can also do this quickly in a food processor.
2. Make the base: Transfer the crumbs to a medium bowl and pour in the melted butter. Stir well with a spoon until the crumbs are completely coated and look like wet sand.
3. Press into the tin: Tip the buttery crumbs into a 23cm (9-inch) fluted tart tin with a loose bottom, or a springform pan. Use the back of a spoon to press the crumbs firmly and evenly across the bottom and up the sides of the tin.
4. Chill the base: Place the tin in the refrigerator to chill and set for at least 30 minutes while you make the filling.
5. Start the filling: Pour the 300ml of double cream into a large mixing bowl. Whip it with an electric whisk (or a hand whisk) until it just starts to thicken and holds its shape in soft peaks.
6. Combine the filling: Pour the can of condensed milk into the bowl with the cream. Add the lime zest and lime juice. Start whisking again on a low speed, then increase the speed. The mixture will thicken almost instantly.
7. Fill the pie: Spoon the thick, creamy filling into the chilled biscuit base. Use a spatula or the back of a spoon to spread it out evenly.
8. Chill to set: Cover the pie loosely with plastic wrap and return it to the refrigerator. You must chill it for at least 4 hours, or preferably overnight, until it is completely firm.
9. Garnish and serve: Once set, carefully remove the pie from the tin and place it on a serving platter. Just before serving, whip the extra 150ml of cream until it holds soft peaks. Spoon or pipe the cream onto the center of the pie and garnish with the extra lime zest.

Recipe Tips

• Use Fresh Limes: This is the most important tip. Bottled lime juice will not give you the same bright, tangy flavor. You also need the fresh zest for the filling, as it contains all the fragrant oils.
• Don’t Overwhip the Cream: When you first whip the 300ml of cream, only whisk it to soft peaks (when the cream holds a shape but the tip flops over). It will thicken much more when you add the acidic lime juice. Overwhipping can make the filling grainy.
• Chill Time is Key: This is a no-bake pie that sets using a chemical reaction between the acidic lime juice and the proteins in the dairy (milk and cream). It must chill for at least 4 hours to get firm, clean slices. Overnight is even better.
• Key Limes vs. Regular Limes: This recipe works perfectly with regular (Persian) limes, which are larger and easier to find. True Key limes are smaller, have more seeds, and a slightly more floral taste, but standard limes will give you a delicious, tangy pie.

What To Serve Key Lime Pie

This Mary Berry Key Lime Pie is a stunning dessert all on its own, especially with its built-in cream topping. It’s perfect with a simple cup of black coffee or a light tea to cut through the rich, creamy texture. If you want to add something extra, a few fresh raspberries or strawberries on the side look beautiful and add a nice color and flavor contrast.

How To Store Key Lime Pie Leftovers

• Refrigerate: This pie must be stored in the refrigerator. Cover it loosely with plastic wrap or in an airtight container. It will last for up to 3 days.
• Freeze: This pie freezes very well! You can freeze it whole or in slices, but it is best to freeze it before adding the final whipped cream topping. Wrap it tightly in plastic wrap and then a layer of foil. It will last for up to 3 months. Thaw it in the refrigerator overnight, then add the fresh cream topping before serving.

Mary Berry Key Lime Pie Nutrition Facts

• Calories: 520 kcal
• Total Fat: 38g
• Saturated Fat: 23g
• Cholesterol: 95mg
• Sodium: 280mg
• Total Carbohydrate: 41g
• Dietary Fiber: 1g
• Sugars: 30g
• Protein: 5g

Frequently Asked Questions

• Why isn’t my pie setting? You either did not use enough lime juice or you did not chill it for long enough. The acid in the lime juice is what thickens the condensed milk and cream. Make sure you use the juice of at least 4 large, juicy limes and chill the pie for a minimum of 4 hours.
• Can I use a different biscuit for the base? Yes. While digestive biscuits are a British classic, you can use graham crackers, which is the traditional American choice. Shortbread biscuits would also work for an extra-buttery base.
• Is this recipe the same as the one with eggs? No. This is Mary Berry’s simple, no-bake key lime pie. The other version you might see is a baked pie that uses egg yolks and condensed milk to create a set custard. This version is much faster and does not require an oven.
• Can I make this in a regular pie dish? It is highly recommended to use a tart tin with a loose bottom or a springform pan. Because the crust is crumbly and the filling is soft, it is very difficult to serve neatly from a standard pie dish.

Try More Recipes:

• Mary Berry Lime And Coconut Cake​ Recipe
• Mary Berry​ Cherry And Coconut Cake Recipe
• Mary Berry Lemon And Coconut Cake​ Recipe