Mary Berry Key Lime Pie
This Key Lime Pie holds a special place in my heart, reminding me of blissful moments from a Christmas trip to Florida. One bite and you’re hooked. With just three ingredients for the crust and four for the filling, this version of Mary Berry’s Key Lime Pie embodies simplicity at its finest, offering the most convenient way to savor that unforgettable taste. – Caroline
Why You’ll Like Mary Berry Key Lime Tranche Pie
- Flavour: Sweetness, saltiness, citrus zing, buttery richness, creamy texture, and tantalizing tang—all in a single bit
- 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: 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.
Mary Berry Key Lime Tranche Pie Recipe
Description
Equipment
- 1 Base of a 36 x 12.5 x 2.5cm (14 x 5 x 1in) rectangular, loose-bottomed fluted tin.
Ingredients
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)
Biscuit base
- 115 grams digestive biscuits (4 ounces)
- 55 grams butter (2 ounces)
- 1 teaspoon demerara sugar
Instructions
- 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.
- Can be prepared a day in advance. Not suitable for freezing.
- The recipe can also suit a 23cm (9in) round, deep, loose-bottomed flan tin.
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.
Equipment
- Base of a 36 x 12.5 x 2.5cm (14 x 5 x 1in) rectangular, loose-bottomed
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.
Key Lime Pie Variations & Ingredient Substitutions
VARIATIONS
- Lighter: Substitute cream cheese with 5% fat Greek yoghurt. You can also use half Greek yoghurt with half cream cheese.
- Dairy Free: Substitute cream cheese for coconut cream cheese and the condensed milk with coconut condensed milk. Also, replace butter with coconut oil.
- Cranberries: (12-ounce package) Use pureed fresh/frozen cranberries and blend with the other filling ingredients, plus 4 ounces (about 1¼ cups) for serving.
- Gluten-Free Digestive Biscuits: Use gluten-free digestive biscuits for a gluten-free version.
INGREDIENT SUBSTITUTIONS
- Cream Cheese (115g / 4oz): For the filling substitute the cream cheese with mascarpone cheese or Greek yoghurt as a light alternative.
- Greek Yoghurt (115g / 4oz): Use Greek yoghurt instead of cream cheese for a lighter alternative. You can also use half Greek yoghurt and half cream cheese.
- Lime Zest and Juice (Zest and juice of 4 limes): You can try using lemon zest and juice, all limoncello substitutes or limoncello for an alcoholic twist. For garnish, you can replace lemon zest with toasted coconut flakes.
- Digestive Biscuits: Go back to the traditional Key Lime Pie base and use Graham Crackers.
- Demerara Sugar: Replace it with brown sugar for a similar caramel-like sweetness, or use granulated sugar for a simpler alternative.
Storage and Make Ahead Suggestions
STORAGE
- Leftovers: Store covered in the refrigerator, tightly wrapped in plastic, for up to 5 days.
- Freezing: 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.
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.
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!
Health Info
- Calories: 459.02
- Sugar: 32.08
- Sodium: 214.88
- Fat: 29.79
- Carbohydrates: 42.57
- Fiber: 1.93
- Protein: 6.1
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.
- Decorate
Lightly whip the cream to soft peaks, spread it over the lime mixture, and gently swirl the top.
- Serve
Sprinkle the remaining lime zest over the dessert before serving.
Key Lime Pie FAQ
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.
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