Hairy Bikers Key Lime Pie​ Recipe

This Hairy Bikers key lime pie pairs a buttery biscuit base with a tangy lime and condensed milk filling. A golden baked meringue tops it off for a sweet and tart finish. It serves 8 and takes around 40 minutes.

I first made this after watching the Mums Know Best series and it quickly became a go-to summer dessert. The meringue topping sets it apart from other versions and always gets compliments at the table.

Key Lime Pie Ingredients

For the Biscuit Base:

• 175g digestive biscuits
• 80g butter, melted
• 50g caster sugar

For the Filling:

• 3 large free-range eggs, separated
• 2 limes, finely grated zest
• 125ml lime juice
• 210ml sweetened condensed milk

For the Meringue Topping:

• 80g caster sugar
• ½ tsp vanilla extract
• Pinch of salt
• ½ tsp cream of tartar

To Serve:

• Handful of fresh blueberries
• Whipped cream

How To Make Key Lime Pie

1. Prepare the base: Preheat your oven to 180°C (160°C Fan/Gas Mark 4). Crush the digestive biscuits to fine crumbs using a rolling pin or food processor. Transfer to a bowl, pour in the melted butter and caster sugar, then mix until well combined.
2. Press into the tin: Spread the biscuit mixture evenly into a 23cm loose-bottomed tart tin, pressing firmly across the base and up the sides. Chill in the fridge for 20 minutes while you prepare the filling.
3. Make the filling: Whisk the egg yolks in a bowl until pale and slightly thickened. In a separate bowl, whisk together the lime zest, lime juice, and condensed milk until smooth and creamy. Fold the lime mixture into the egg yolks and pour into the chilled biscuit case.
4. Make the meringue: In a clean bowl, whisk the egg whites until soft peaks form. Gradually fold in the caster sugar, vanilla extract, salt, and cream of tartar. Whisk again until the meringue holds stiff, glossy peaks.
5. Top and bake: Spoon the meringue over the lime filling, spreading it to the edges. Use a fork to create decorative peaks. Bake for 15 to 20 minutes until the meringue is golden brown.
6. Cool and chill: Remove from the oven and allow to cool completely at room temperature. Transfer to the fridge and chill for at least 2 hours before serving.
7. Serve: Slice the pie and serve with a scattering of fresh blueberries and a spoonful of whipped cream on the side.

What Are the Best Tips for Key Lime Pie?

• Use fresh lime juice: Freshly squeezed lime juice gives the filling a bright, clean flavour. Bottled juice can taste flat and won’t react with the condensed milk in the same way.
• Room temperature egg whites: Take your eggs out of the fridge 30 minutes before whisking. Room temperature whites whip up higher and create a fluffier meringue. If you enjoy meringue desserts, try the Hairy Bikers lemon meringue pie as well.
• Chill the base first: Letting the biscuit base set in the fridge for 20 minutes stops it from becoming soggy when the filling is added. Press it firmly and evenly for clean slices.
• Do not overmix the filling: Whisk the lime juice and condensed milk just enough to combine. Overmixing can make the filling too thin and it will not set properly during baking.

What Goes Well With This Pie?

This key lime pie is a showstopper on its own, but a few simple additions can complete the spread. Fresh blueberries scattered over each slice add a lovely colour contrast and a burst of sweetness. A dollop of lightly whipped cream on the side balances the tangy filling without overpowering it.

For drinks, a cup of black coffee or a light herbal tea works well. If you are putting together a dessert spread, a Hairy Bikers banoffee pie makes a great companion for a biscuit-base theme.

How Should I Store Leftovers?

Cover the pie loosely with cling film or place it in an airtight container and store in the fridge. It will keep well for up to 2 days, though the meringue may soften slightly over time. For the best texture, enjoy it within 24 hours of baking.

This pie does not freeze well because the meringue topping loses its texture when thawed. If you need to prepare ahead, make and chill the base and filling, then add the meringue and bake just before serving.

Nutrition Facts

Serving Size: 1 of 8 slices

• Calories: 350 kcal
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 110mg
• Sodium: 180mg
• Total Carbohydrate: 48g
• Dietary Fibre: 0.5g
• Sugars: 38g
• Protein: 6g (Nutritional information is an estimate and may vary based on specific ingredients used.)

Frequently Asked Questions

Can I use regular limes instead of key limes? Yes, regular Persian limes work perfectly in this recipe. Key limes are smaller and harder to find in the UK, so standard limes are a practical swap with no change to the method.

How does the Hairy Bikers key lime pie compare to Nigella’s version? The Hairy Bikers version features a meringue topping baked until golden, while many other versions use a simple whipped cream finish. The meringue gives this pie more texture and visual appeal.

Why did my meringue weep or shrink? Meringue can weep if the sugar is not fully dissolved or if the egg whites are overwhisked. Add the sugar gradually and stop whisking as soon as stiff, glossy peaks form.

Can I make the base and filling ahead of time? Yes, you can prepare the base and filling up to a day in advance and store it covered in the fridge. Add the meringue and bake just before you plan to serve for the best results.

What other biscuit-base desserts can I try? If you enjoy this style of dessert, the Hairy Bikers treacle tart is another classic worth trying. For something with a similar creamy filling, the banoffee pie is a crowd favourite.

Try More Recipes:

• Hairy Bikers Lemon Meringue Pie
• Hairy Bikers Banoffee Pie
• Hairy Bikers Treacle Tart

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:2 hours Total time: 40 minutesServings:8 servingsCalories:350 kcalCooking Temp:180 CEstimated Cost: $ Best Season:Summer

Description

The classic Hairy Bikers key lime pie from Mums Know Best. A buttery digestive biscuit base holds a smooth, tangy lime filling made with condensed milk and fresh lime juice, topped with a golden baked meringue. Ready in around 40 minutes and serves 8.

Ingredients

For the Base:

• 175g digestive biscuits
• 80g butter, melted
• 50g caster sugar

For the Filling:

• 3 large free-range eggs, separated
• 2 limes, finely grated zest
• 125ml lime juice
• 210ml sweetened condensed milk

For the Meringue:

• 80g caster sugar
• ½ tsp vanilla extract
• Pinch of salt
• ½ tsp cream of tartar

Instructions

1. Prepare the base: Preheat oven to 180°C (160°C Fan/Gas Mark 4). Crush the biscuits to fine crumbs, mix with melted butter and caster sugar. Press firmly into a 23cm loose-bottomed tart tin, covering the base and sides. Chill for 20 minutes.
2. Make the filling: Whisk the egg yolks until pale. In a separate bowl, whisk together the lime zest, lime juice, and condensed milk until smooth. Fold into the egg yolks and pour into the chilled biscuit case.
3. Make the meringue: Whisk the egg whites until soft peaks form. Gradually fold in the caster sugar, vanilla extract, salt, and cream of tartar. Whisk until stiff, glossy peaks form.
4. Bake: Spoon the meringue over the filling, using a fork to create peaks. Bake for 15 to 20 minutes until the meringue is golden brown.
5. Cool and chill: Allow the pie to cool completely at room temperature, then chill in the fridge for at least 2 hours before serving.
6. Serve: Slice and serve with a scattering of fresh blueberries and a spoonful of whipped cream.