celebrating 130 years 1884-2014

Key Lime Pie

By Chelsea Sugar
Key Lime Pie
6 servings
  • 6 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 40 mins
  • Serves

    200g wheatmeal biscuits
    1/4 cup ground almonds
    100g butter, melted
    4 eggs, separated
    395g can condensed milk
    Finely grated rind and juice of 4 limes
    4 tablespoons Chelsea Caster Sugar


    Step 1: Preheat oven to 170°C. Line base of a 20cm springform tin with baking paper.
    Step 2: Process biscuits until fine crumbs. Add almonds and melted butter, process until combined. Press mixture firmly into the base and 3cm up sides of tin. Refrigerate.
    Step 3: Separate egg yolks, and whisk with sweetened condensed milk.  Stir in lime juice.  Pour into biscuit base and bake for 5 minutes. 
    Step 4: Whisk egg whites until soft peaks form.  Sprinkle in sugar and whisk until peaks are glossy.   Pipe onto into milky mixture. 
    Step 4: Bake for 40-45 mins or until set. Cool. Serve with extra lime slices.

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Average Rating
(6 reviews)

After reading everyone else's reviews I decided this was still the lime pie I wanted to make but with a few minor adjustments.

1. Add the rind to the filling mixture.
2. Bake the base with the filling in it for 20 minutes.
3. Reduce the oven temperature to 150°C, piling on the meringue and bake for approximately 8 minutes. No need to cover with foil. Just keep an eye on it and once it starts to turn a very pale brown, it's time to remove.
We all loved this pie, especially the second day. I have added it to my recipe book and will definitely make again - even for guests.

This recipe is all wrong. I made it for my partners birthday but it was very disappointing to discover how incorrect the recipe is. I just had to wing it. The bake time and the amount of some of the ingredients can't be right. Don't put in oven for 40-45 minutes or you'll burn the topping. Also when it's cooking, the lime juice runs from the filling. It also says the biscuit base should sit 3cms high in a 20cm tin, but there isn't enough of the biscuit mixture for that thickness. Chelsea either get rid if this recipe or re-do it!

This was a lovely flavour and recipe, just beware of the baking time! Bake for about 10 mins until top is brown, then put tin foil on top to ensure it's cooked through without burning the meringue. Maybe another 5 - 10 mins after the foil in on.

I found this recipe simple to make, however I would recommend altering some of the instructions as I think it's more helpful to use the term 'beat' (with an electric beater) rather than 'whip' as the method. I'd also change it to read 'add sugar one tablespoon at a time' rather than saying 'sprinkle in sugar', and replace 'milky mixture' with 'pie filling'. I'm not sure why there are two step 4s so a little editing on this recipe would go a long way.
I also cheated and didn't make a biscuit crumb, instead I used ready-rolled sweet short pastry sheets and blind-baked for 10 minutes, then removed the baking beads and let the inside dry for another minute or two in the oven.
I also found that the pie only needed at most 10 minutes of baking before the meringue top started to brown, so I'm not sure what it would have looked like after 40-45 minutes in the oven.
Recipe doesn't say what to do with the finely grated rind either, so as indicated in the picture I sprinkled it over the top after I'd served dessert. This dessert can be eaten warm as well, it doesn't need to be cooled.
The flavours and textures were lovely though, so with a little more modification this will be a nice dessert to make.

Is the cooking time a typo? When I first read it I thought it sounded like a really long time to bake a pie that has meringue on it. I set a timer for 15mins and sure enough, it was burnt. The lime filling has set too, so I'm thinking it needs to be more like 5 - 10 mins at a lower temperature. After I peeled the burnt meringue layer off, the pie was delicious!

Not sure the recipe is correct. Heating the egg, condensed milk and lime juice mixture liquifies it further which makes putting the meringue mix on top fairly difficult. 40 min at 170deg makes for a very crisp meringue top, nothing like the picture.

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