Posted in Baking

Key Lime pie

KEY LIME PIE! I made one finally and it was pretty easy too!! weeeeeeeeeeeeeee! I was SO excited to make this and it was pretty easy too. I love making lemony/limey things ( is limey even a word ? ) sour things basically lemon ice-cream,lemon cookies YUMMM! So, obviously I love me a key lime pie why not bake one of my own and it was AWESOME!

First off we make the crust by beating the hell out of biscuits, a very way to release anger and stress I might add. Then mix in melted butter and line your pie tin with this mixture and press down firmly to get the shape and height right and put in the oven for baby and me! I have no idea where that came from but it’s stuck in my head now GREAT! 😀


Whisk all the eggs together if, doing it by hand for say 2-3 minutes and if by an electric mixer for just a minute on high. Slowly, pour in the condensed milk and whisk if by hand for 5 minutes and if by electric mixer then just 3 minutes (Try alternating between your left and right hand or else you’re on high risk of pulling a muscle). Add in the zest and juice for another 3 minutes.

By this time your crust would have cooled down pour in the filling and put it back in the oven for 15-20 minutes. Keep a close watch after 10 minutes because the last 5 minutes are crucial as the crust may overcook. Then just put it in the fridge to chill you can even leave it overnight.





Instead of icing it you can also use a small dollop of whipped cream and grate some zest on top.



  • 300 g Hob Nobs
  • 150 g butter, melted
  • 397 g tin condensed milk
  • 3 medium egg yolks
  • finely grated zest and juice of 4 limes
  • 300 ml double cream
  • 1 tbsp icing sugar
  • extra lime zest, to decorate


  1. Heat the oven to 140 C. Whiz the biscuits to crumbs in a food processor or put in a strong plastic bag and bash with a rolling pin (much more fun by the way). Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
  2. Put the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3 minutes. Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours.

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