Key Lime Pie

=A zesty, creamy American classic with a homemade biscuit base and Chantilly topping -perfect for special occasions.

Serves: 8–10

Hands-on time: 1½ hours + cooling & chilling

Bake time: 50 minutes

Ingredients

For the biscuit base

• 250g plain flour

• 60g wholewheat flour

• 100g dark brown soft sugar

• 1 tsp baking powder

• ½ tsp bicarbonate of soda

• ½ tsp salt

• ¼ tsp ground cinnamon

• 210g unsalted butter, chilled and diced (divided)

• 2 balls stem ginger, finely chopped

• 85g runny honey

• 60g whole milk

• 1 tsp vanilla extract

  
  

For the filling

• 6–8 unwaxed limes

• 200g double cream

• 5 egg yolks

• 1 × 397g tin condensed milk

  
  

For the Chantilly topping

• 200g double cream

• 20g icing sugar, sifted

• ½ tsp vanilla extract

To decorate

• 2 limes, halved and finely sliced

  
  

You will need

• 2 baking sheets, lined with baking paper or silicone mats

• 20cm springform tin, greased and base-lined

• Medium piping bag fitted with a ribbon nozzle (optional)

  
  

Method

1. Prepare the biscuit dough:In a large bowl, mix both flours with the sugar, baking powder, bicarbonate of soda, salt, and cinnamon. Rub in 115g of the butter with the chopped stem ginger until the mixture resembles fine breadcrumbs.

   
   

2. In a separate bowl, combine the honey, milk, and vanilla. Add this to the dry ingredients and mix to a smooth dough. Cover and chill for 1 hour until firm.

   
   

3. Bake the biscuits:Preheat the oven to 180°C (160°C fan) / Gas 4. Roll the dough out on a lightly floured surface to 3mm thickness. Cut into 6cm squares and place on the prepared baking sheets. Prick with a fork and bake for 15–16 minutes, or until golden and firm. Cool on a wire rack.

   
   

4. Make the base:Blitz 350g of the cooled biscuits into fine crumbs. Transfer to a bowl. Melt the remaining 95g of butter and mix with the crumbs until evenly coated. Press firmly into the base and sides of the prepared tin. Bake at 180°C (160°C fan) / Gas 4 for 8–10 minutes, until golden and crisp. Cool completely.

   
   

5. Make the filling:Reheat the oven to 160°C (140°C fan) / Gas 2–3. Zest 4 limes and juice enough limes to yield 150ml. Mix the zest and juice with the cream in a large bowl. Add the egg yolks and whisk, then mix in the condensed milk until smooth.

   
   

6. Bake the pie:Pour the filling into the cooled base. Bake for 20–25 minutes until just set. Cool completely, then chill overnight.

   
   

7. Prepare the Chantilly cream:Whip the cream, icing sugar, and vanilla in a stand mixer on low speed until thick ribbons form. To avoid overwhipping, finish by hand if necessary.

   
   

8. Assemble the pie:Pipe the Chantilly cream around the edge using a ribbon nozzle, or simply spoon over the top. Decorate with finely sliced lime.

   
   

Tip: The homemade spiced biscuit base adds an extra layer of flavour — well worth the effort for special occasions!