Hairy Bikers Key Lime Pie​ Recipe

This zesty Hairy Bikers Key Lime Pie is made with a crunchy digestive biscuit base, a rich filling of condensed milk and egg yolks, and the bright, tangy juice of fresh limes. The result is a perfectly balanced sweet and tart dessert with a smooth, creamy texture. Perfect for a summer gathering or a refreshing end to any meal, this recipe creates a classic pie that serves 6-8 people

Hairy Bikers Key Lime Pie Ingredients

For the Biscuit Base:

• 250g digestive biscuits
• 125g unsalted butter, melted

For the Filling:

• 1 x 397g can sweetened condensed milk
• 3 large egg yolks
• Zest and juice of 4 large, juicy limes (about 150ml juice)

For the Topping:

• 300ml double cream
• 1 tbsp icing sugar
• 1 lime, for zesting or slicing to decorate

How To Make Hairy Bikers Key Lime Pie

1. Prepare the base: Place the digestive biscuits in a plastic food bag and crush them into fine crumbs using a rolling pin. Alternatively, you can pulse them in a food processor. Transfer the crumbs to a bowl and pour in the melted butter, stirring until the mixture resembles wet sand.
2. Form the crust: Tip the buttery crumbs into a 23cm (9in) loose-bottomed flan or tart tin. Press the crumbs firmly and evenly across the base and up the sides of the tin using the back of a spoon. Chill the base in the refrigerator for at least 30 minutes to firm up.
3. Preheat the oven: While the base is chilling, preheat your oven to 170°C/150°C Fan/Gas 3.
4. Make the filling: In a large bowl, pour in the can of condensed milk. Add the three egg yolks and whisk together until well combined. Add the lime zest and gradually pour in the lime juice, whisking continuously until the mixture is smooth and has thickened slightly. The lime juice reacts with the milk and eggs, causing it to thicken.
5. Fill and bake: Remove the chilled biscuit base from the fridge. Pour the lime filling into the prepared crust and spread it out evenly. Bake in the preheated oven for 15-20 minutes, or until the filling is just set. The centre should still have a slight wobble.
6. Cool the pie: Remove the pie from the oven and leave it to cool completely at room temperature. Once cool, transfer it to the refrigerator to chill for at least 3 hours, or preferably overnight, until firm.
7. Whip the cream: Just before serving, pour the double cream into a chilled bowl. Add the icing sugar and whip with an electric or hand whisk until it forms soft peaks. Be careful not to over-whip.
8. Decorate and serve: You can either spread the whipped cream over the top of the chilled pie or serve a generous dollop on the side of each slice. Garnish with some extra lime zest or thin slices of lime.

Recipe Tips

• Use fresh lime juice: For the best tangy flavour, always use freshly squeezed lime juice. Bottled juice can have a muted or artificial taste that won’t give you the classic Key Lime Pie zing.
• Don’t overbake the filling: The key to a creamy texture is to bake the pie just until the edges are set and the centre has a slight wobble. It will continue to set as it cools and chills. Overbaking can lead to a rubbery texture.
• Chill thoroughly: Don’t rush the chilling process. The pie needs at least 3 hours in the refrigerator to set up properly, ensuring clean, neat slices. Chilling overnight is even better.
• Press the base firmly: Take the time to press the biscuit crumbs firmly into the tin. This creates a solid, sturdy crust that won’t fall apart when you slice the pie.

What To Serve With Key Lime Pie

This Hairy Bikers Key Lime Pie is a showstopper all on its own, with the perfect balance of sweet and tangy flavours. The traditional accompaniment is a simple, lightly sweetened whipped cream, which complements the zesty filling without overpowering it. A cup of black coffee or a light, herbal tea would also be a lovely pairing.

How To Store Key Lime Pie Leftovers

• Refrigerate: Key Lime Pie must be stored in the refrigerator. Cover it loosely with plastic wrap or place it in a cake container. It will keep well for up to 3 days. The biscuit base may soften slightly over time.
• Freeze: You can freeze the pie, but it’s best to do so without the whipped cream topping. Wrap the chilled, uncut pie tightly in a layer of plastic wrap and then a layer of foil. It can be frozen for up to 1 month. Thaw it overnight in the refrigerator before topping with fresh whipped cream and serving.

Hairy Bikers Key Lime Pie Nutrition Facts

Serving Size: 1 of 8 slices

• Calories: 450 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 130mg
• Sodium: 200mg
• Total Carbohydrate: 45g
• Dietary Fiber: 1g
• Sugars: 35g
• Protein: 7g (Nutritional information is an estimate and may vary based on specific ingredients used.)

Frequently Asked Questions

• Can I use lemons instead of limes? Yes, you can substitute lemons to make a Lemon Pie, which is also delicious. You would follow the exact same recipe, simply swapping the lime zest and juice for lemon.
• What are Key limes, and do I have to use them? Key limes are smaller, more aromatic, and have a more intense flavour than the standard Persian limes found in most supermarkets. While traditional, they can be hard to find. This recipe works perfectly with regular Persian limes.
• Why didn’t my pie filling set? If your filling is runny, it’s likely either underbaked or the ratio of lime juice to condensed milk was off. Ensure you bake it until the edges are set and only the very centre wobbles. Also, make sure you are using sweetened condensed milk, not evaporated milk, as they are very different.

Hairy Bikers Key Lime Pie​ Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Hairy Bikers Desserts & Bakes

Difficulty:BeginnerPrep time: 20 minutesCook time: 20 minutesRest time: minutesTotal time: 40 minutesCooking Temp: CServings:8 servingsEstimated Cost: $Calories:450 kcal Best Season:Summer

Description

The classic Hairy Bikers Key Lime Pie recipe. A crisp, buttery biscuit base holds a smooth, tangy lime filling made with condensed milk and fresh lime juice. This perfectly balanced sweet and tart dessert is easy to make and is sure to be a crowd-pleaser.

Ingredients

For the Base:

• 250g digestive biscuits
  
• 125g unsalted butter, melted

For the Filling:

• 1 x 397g can sweetened condensed milk
  
• 3 large egg yolks
  
• Zest and juice of 4 large limes

For the Topping:

• 300ml double cream
  
• 1 tbsp icing sugar

Instructions

1. Make the base: Crush the biscuits to fine crumbs and mix with the melted butter. Press the mixture firmly into the base and up the sides of a 23cm (9in) loose-bottomed tart tin. Chill for 30 minutes.
   
2. Preheat oven: Set oven to 170°C/150°C Fan/Gas 3.
   
3. Make the filling: In a bowl, whisk the condensed milk and egg yolks together. Gradually whisk in the lime zest and juice until smooth and slightly thickened.
   
4. Bake: Pour the filling into the chilled base. Bake for 15-20 minutes until the filling is just set with a slight wobble in the centre.
   
5. Chill: Cool the pie completely at room temperature, then chill in the refrigerator for at least 3 hours, or overnight.
   
6. Serve: Whip the double cream with the icing sugar until soft peaks form. Serve the pie with a dollop of cream and a garnish of lime zest.