Key Lime Pie

3:00 pm on 20 April 2012


  • 50g crispy biscuits
  • 80g melted butter
  • 4 egg yolks
  • 1 can of condensed milk (400g)
  • 1 tablespoon finely grated lime rind
  • half a cup (125 mls) lime juice
  • 300 mls thickened cream


Pre-heat oven to 180 degrees.

Process the biscuits until fine in processor, then transfer to a bowl and stir in the butter.

Press the mixture over the base and sides of a 20 cm pie plate and cook it in the oven for 10 mins or until browned.

Remove from the oven and cool it.

Beat the egg yolks in a small bowl with an electric mixer until light and fluffy. Then on low speed, add the condensed milk, rind and the juice. Pour the filling mixture into the prepared biscuit case then bake for 12 mins until set.

Cool to room temperature, then refrigerate until required.

Remove from fridge before 30 mins before serving.

From Afternoons with Jesse Mulligan

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