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Mary Berry Key Lime Pie

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
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 8 portions
Calories 459.02 kcal

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.

Notes

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