A Key Lime Pie Recipe That Will Be Prepped & Cooked In 45 Minutes

An Easy Key Lime Pie Recipe With Dollops Of Luscious Whipped Cream

sweet Recipes desserts cake

When life gives you limes, make a key lime pie! Slightly arduous when you set off on this rocky road to making this pie, we can assure you that the results make up for your time, effort and money. Heck, you can even celebrate your effort a little by eating the whole thing all by yourself. Let us know how it turns out!

Serves: 3-4

Prep Time: 15 mins

Cook time: 20 mins


For the crust

6 tablespoons butter, melted

1½ cups crushed digestive biscuits

3 tablespoons sugar

1 teaspoon salt

For the filling

3 egg yolks

1½ tablespoons grated lime zest

1 can condensed milk

1/3 cup lime juice

For the whipped cream

2 tablespoons sugar

1 cup heavy cream


Preheat oven to 175 degrees Celsius.

For the crust

In a medium bowl, mix together the digestive biscuits, salt, sugar, and butter until well combined.  Grease a 9-inch pie dish (bottom removable), and press in the biscuit mixture along the edges and base of the dish to form the crust. We use the back of a small bowl to do this. Blind bake the crust for 10 minutes, remove from oven and cool.

For the filling

In a separate bowl, whisk together the egg yolks and lime zest for five-six minutes. Now add the condensed milk and beat for another minute. Add the lime juice and whisk further until the mixture is well combined. Once the filling is prepared, pour it into the prepared pie crust and bake again for 10 minutes. Remove from oven and place on a cooling rack.

For the whipped cream

Place the heavy cream along with a metal mixing bowl and whisk in the freezer for 10-15 minutes. Add the sugar to the mixing bowl and gradually add in the heavy cream. Whisk until the cream forms stiff peaks (this should take about seven minutes).

Now add dollops of whipped cream on top of the prepared key lime pie and refrigerate for about an hour till the cream on the pie has settled. Sprinkle over some lime zest before serving.

Photo Courtesy Of: Azra Sadr