Discover this Mary Berry Key Lime Pie with a British flair. A cheeky variation with zesty lime flavours for a perfect dessert.
Mary Berry Key Lime Pie Recipe
Key Lime Pie, a classic American dessert akin to cheesecake, features condensed milk for simplicity. Mary Berry’s Key Lime Tranche Pie offers a tangy, creamy delight reminiscent of the Key West version, with a buttery biscuit base and crafted in a tranche tin for a unique look!
This undeniably ranks as the finest Key Lime Pie I’ve ever tasted, harking back to my first unforgettable bites during a brief Christmas getaway in Florida. Just one taste, and you’ll be convinced. With only three ingredients for the crust and four for the filling, simplicity never tasted so good.
Why You’ll Like It
Here are a few reasons why you should give Mary Berry’s Key Lime Pie a try:
- Flavour Fusion: Sweetness, saltiness, citrus zing, buttery richness, creamy texture, and tantalizing tang—all in a single bit
- Buttery biscuit base: This British flair adds a delightful crunch to the pie.
- Easy: No complicated techniques and a simple 3-ingredient pie crust.
- No Bake: Featuring a biscuit base and an egg-free filling, this recipe requires no baking, simplifying the preparation process
- Refreshing: A rare gem among desserts, its lightness earns it the title ‘refreshing’, making it ideal for any occasion.
- Make Ahead Option: The pie can be made ahead of time, making it a convenient option for entertaining guests.
What You’ll Need
It’s time to gather your ingredients and dive into making these chocolate cupcakes from scratch. See the recipe card below for precise measurements.
- Base of a 36 x 12.5 x 2.5cm (14 x 5 x 1in) rectangular, loose-bottomed fluted tin.
Key Lime Pie Filling Ingredients
- Cream cheese (115g / 4oz): Adds a rich and creamy texture to the filling, providing a decadent base for the pie.
- Condensed milk (1 × 397g tin): Provides sweetness and creaminess, binding the ingredients together while offering a luscious consistency.
- Lime zest and juice (Zest and juice of 4 limes): Infuses the pie with vibrant citrus flavour, offering a refreshing and tangy contrast to the sweetness of the filling.
- Double cream (200ml / ⅓ pint): Enhances the creaminess of the filling, contributing to its smooth and luxurious texture.
Pie Biscuit Crust Ingredients
- Digestive biscuits (115g / 4oz): Form the pie base, offering a deliciously crunchy texture and a hint of sweetness to complement the creamy filling.
- Butter (55 grams / 2 ounces): Binds the biscuit crumbs together, providing richness and ensuring a firm crust that holds its shape.
- Demerara sugar (1 teaspoon): Adds a subtle caramel-like sweetness to the crust, enhancing its flavour and complementing the tanginess of the lime filling.
Key Lime Pie Ingredient Variations & Substitutions
For the filling & garnish:
- Mascarpone Cheese (115g / 4oz): Substitute the cream cheese with mascarpone cheese for a slightly richer flavour,
- Greek Yoghurt (115g / 4oz): Use Greek yoghurt instead of cream cheese for a lighter alternative.
- Coconut Condensed Milk ((1 × 397g tin)): Replace condensed milk with coconut condensed milk for a tropical twist, or use sweetened condensed coconut milk for a dairy-free option.
- Lime Zest and Juice (Zest and juice of 4 limes): Experiment with lemon zest and juice for a different citrus flavour profile, or try using key lime juice for a more authentic twist. Replace the lemon zest with a tablespoon of freshly chopped mint leaves to the filling for a refreshing twist. For garnish, apart from using lemon zest, you can also garnish the pie with toasted coconut flakes for added texture and flavour.
- Whipped Coconut Cream (200ml / ⅓ pint): Swap the double cream with whipped coconut cream for a vegan alternative, or use half-and-half for a lighter option.
- Cranberries: (12-ounce package) Use pureed fresh/frozen cranberries and blend with the other filling ingredients, plus 4 ounces (about 1¼ cups) for serving.
For the pie crust:
- Graham Crackers: Swap the digestive biscuits for graham crackers used in the traditional base.
- Gluten-Free Digestive Biscuits: Use gluten-free digestive biscuits for a gluten-free version.
- Coconut Oil: Try using coconut oil instead of butter for a dairy-free option, or substitute with ghee for a nuttier flavour.
- Brown Sugar: Replace demerara sugar with brown sugar for a similar caramel-like sweetness, or use granulated sugar for a simpler alternative.
How to make Mary Berry Key Lime Pie
Time needed: 2 hours and 20 minutes
- Make the crust
Begin by creating the base. Crush the biscuits into fine crumbs, melt the butter, and combine it with the biscuits. Add sugar and mix thoroughly. Spoon the biscuit mixture into the base of the rectangular, loose-bottomed fluted tin, pressing it down firmly with the back of a spoon. Place it in the fridge to chill.
- Make the filling
Place the cream cheese in a bowl and smooth it out with an electric mixer. Add condensed milk and the zest of 2 limes, whisking lightly. Introduce the juice of all 4 limes and continue whisking until the mixture thickens.
- Chill the pie
Pour the filling into the tin, levelling the surface. Let it chill in the fridge for 2 hours until it firms up.
Lightly whip the cream to soft peaks, spread it over the lime mixture, and gently swirl the top.
Sprinkle the remaining lime zest over the dessert before serving.
Mary Berry Key Lime Pie Tips & Tricks
- Make sure to chill the biscuit base in the fridge before adding the filling to ensure it sets properly.
- Whisk the cream cheese until smooth to achieve a creamy and lump-free filling.
- Chill the pie in the fridge for at least 2 hours to allow it to set and develop its flavours.
How to Decorate Mary Berry Key Lime Pie
Serve Mary Berry Key Lime Pie chilled for the best experience. Let the refreshing citrus flavour shine with simple garnishes:
- Homemade whipped cream
- Quartered lime slices
- Lime zest
- Mint leaves
- Whole macadamia nuts
- Digestive biscuits or Graham cracker crumbs
- Fresh raspberries
Serve with a dollop of whipped cream and a sprinkle of lime zest on top. For an extra touch, you can also serve it with a side of fresh berries or a scoop of vanilla ice cream. Enjoy this delightful dessert with friends and family!
Make-Ahead And Storage
Make-Ahead: You can prepare the Key Lime Pie pie a day ahead up to 3 days in advance and store it in the refrigerator for optimal freshness.
Storage: Store covered in the refrigerator, tightly wrapped in plastic, for up to 5 days. While it doesn’t freeze well due to potential liquefaction upon thawing, it can be enjoyed frozen for up to 2 months. Simply wrap it securely in plastic wrap and place it in the freezer.
- Glycemic Index: 58 (Moderate)
- Glycemic Load: 49 (High)
Key Lime Pie FAQ
Yes, you can substitute regular limes for key limes, but the taste will differ. Key limes have a unique flavor profile—smaller, higher in acidity, slightly more tart with herbal notes, and a stronger aroma compared to regular limes.
It’s highly unlikely for Mary Berry’s No Bake Key Lime Pie to develop a spongy texture since it isn’t baked. However, if you prefer or need to bake the pie ensure it’s baked for more than 15 minutes. On a side note, if you’re pregnant, feel free to indulge in this no-bake pie, provided you use pasteurized cream cheese or mascarpone.
Yes, refrigeration is essential. Initially chilling the pie helps it firm up. Moreover, due to its cream cheese filling, refrigeration is necessary for both texture and taste. Key lime pie is best served chilled.
It typically keeps well in the refrigerator for about 4-5 days. If you notice any discoloration or separation, it’s best to discard it.
To determine if your Mary Berry Key Lime Pie is ready to be served, the center should be slightly jiggly when shaken but firm to the touch.
While Key Lime Pie can typically be frozen, Mary Berry doesn’t recommend it, and I haven’t personally tested freezing it. However, if you choose to freeze it, store it at zero degrees Fahrenheit for several months. Thaw it overnight in the refrigerator before serving to maintain the best texture and flavour.
You might like more…
MORE CITRUSY RECIPES:
- Mary Berry Lemon Curd Recipe
- Limoncello Cheesecake
- Mary Berry Orange Panna Cotta
- Lemon Cheesecake Crumb Cake
Final takeaway (4/5)
Verdict: 4/5: In summary, while this homemade Key Lime Pie boasts delightful flavors and textures suitable for any dessert connoisseur, its notable drawbacks lie in its high carbohydrate and fat content, with 86g of carbs and 48g of fats per serving. These nutritional aspects led to my rating of 4, emphasizing the importance of moderation when indulging in this delectable treat.
Mary Berry Key Lime Pie
- 1 Base of a 36 x 12.5 x 2.5cm (14 x 5 x 1in) rectangular, loose-bottomed fluted tin.
Filling + Garnish
- 115 grams full-fat cream cheese (4 ounces)
- 400 grams full-fat condensed milk
- 4 large limes, zest and juice finely grated
- 200 millilitres double cream (⅓ pint)
- 115 grams digestive biscuits (4 ounces)
- 55 grams butter (2 ounces)
- 1 teaspoon demerara sugar
- Crush the biscuits into fine crumbs, melt the butter, and combine it with the biscuits. Add sugar and mix thoroughly. Spoon the biscuit mixture into the base of a 36 x 12.5 x 2.5cm (14 x 5 x 1in) rectangular, loose-bottomed fluted tin, pressing it down firmly with the back of a spoon. Place it in the fridge to chill.
- Place the cream cheese in a bowl and smooth it out with an electric mixer. Add condensed milk and the zest of 2 limes, whisking lightly. Introduce the juice of all 4 limes and continue whisking until the mixture thickens.
- Pour the filling into the tin, levelling the surface. Let it chill in the fridge for 2 hours until it firms up.
- Lightly whip the cream to soft peaks, spread it over the lime mixture, and gently swirl the top.
- Sprinkle the remaining lime zest over the dessert before serving.