Easy No Bake Key Lime Pie Recipe
Caroline Sciberras
Mary Berry Key Lime Pie: A no-bake recipe with a simple 3-ingredient biscuit crust and an egg-free filling—refreshing, zesty, and effortless to make!
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Dessert
Cuisine American
Servings 8 portions
Calories 459.02 kcal
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
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.
Notes:
- 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.
Keyword Cream Cheese, Digestive Biscuits, Lime, No Bake