Dessert Recipes > Key Lime Pie

How to make Key Lime pie:
A traditional Floridian recipe which has now become popular around the world.


for the pastry:
2 cups plain flour
1/2 cup butter
3 tablespoons caster/superfine sugar
2 large egg yolks
1 tablespoon cold water

for the filling:
finely grated zest and juice of 3 large limes
enough gelatin according to packet to set total amount of liquid
1/2 pint double cream
medium sized can of condensed milk
a little green food colouring if liked
thin slices of lime and whipped cream to decorate
(see measure conversions for more information)


- Take a large mixing bowl and sift the flour into it.
- Cut the butter into small pieces and rub into the flour.
- Add the sugar.
- Stir in the egg yolks with the water to form a soft dough.
- Add a little more water if the dough seems too dry.
- Put the pastry onto a lightly floured surface and roll out sufficiently to line a 9 inch, loose bottomed tin.
- Prick the pastry with a fork and bake for 20 minutes at 200 degrees Celsius (see temperature conversions).
- Do not allow the pastry to become too brown.
- Remove from the oven and cool.
- Put the lime juice and zest into a bowl.
- Sprinkle the gelatin over the juice and allow to soften for 5 minutes.
- Place the bowl over a pan of gently simmering water until the gelatin dissolves.
- Remove the bowl from the heat and allow the gelatin and juice mix to cool.
- Gradually beat the condensed milk into the mixture.
- Whisk the cream until it forms soft peaks and fold it into the condensed milk and gelatin mixture.
- Add a couple of drops of food colouring if liked.
- Put the filling into the pastry case and smooth the surface over with a palette knife.
- Leave in the fridge for a few hours.
- Decorate with lime slices and piped whipped cream just before serving.