This Thermomix Key Lime Pie is the ultimate dessert for any occasion. It consists of a biscuit base, a creamy lime filling, and a luscious whipped cream topping. With only six ingredients, it's incredibly easy to make.
FEATURED REVIEW
I made this at my grandson's request and it is the most delicious Key Lime Pie I have tasted. I have tried a number of Key Lime Pies in the U.S. all of which were very sweet but this recipe had the right amount of tartness made from limes off my tree!!!
BETH
Key Lime Pie originated in the Florida Keys and is named after the key limes that are used to make it. While key limes are traditionally used in this recipe, you can use regular limes as a substitute.
Key Lime Pie is also a fantastic make-ahead dessert. You can prepare the biscuit base and lime filling the day before and add the whipped cream just before serving.
Jump to:
Why You'll Love This Recipe
- Six readily available ingredients.
- Make ahead dessert and freezer-friendly.
- Perfect for summer.
Ingredient Notes
Note: The full quantities are shown in the recipe card below.
- Digestive biscuits - these are the best biscuits to use for this recipe. Arnott's Granita biscuits are often used as a substitute for digestives; however, I have not tested them in this recipe.
- Butter - unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different butter brands can vary greatly.
- Egg yolks - use large-sized eggs.
- Sweetened condensed milk - don't use evaporated milk; otherwise, the Key Lime Pie will not thicken.
- Limes - use regular limes from the supermarket.
- Cream - use full-fat whipping cream.
Step by Step Instructions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add the Digestive biscuits to the Thermomix bowl.
- Blitz until crumbs form, then transfer them to a bowl.
- Melt the butter in the Thermomix bowl.
- Add the digestive crumbs and mix until combined.
- Tip them into the tart tin and smooth over the top with the back of a spoon.
- Bake in the oven for 8 minutes until lightly golden. Leave to cool before making the filling.
- To make the filling, mix the egg yolks in the Thermomix.
- 8. Add the sweetened condensed milk, lime juice and zest and mix until smooth.
- Pour the filling over the biscuit base.
- Bake in the oven for 15 minutes. It should be slightly wobbly in the centre. Leave to cool completely, then chill for 4 hours in the fridge. Add the whipped cream just before serving.
Top Tip
- Rolling the limes on a hard surface before squeezing can help to extract more juice.
- To avoid spills or accidents, it is best to place the tart tin on a baking sheet before baking.
Serving Suggestions
Serve the Key Lime Pie with a topping of whipped cream and a sprinkle of lime zest. You could also serve it with a dollop of Creme Fraiche instead of whipped cream.
FAQs & Expert Tips
It is best to store Key Lime Pie (covered) in the refrigerator to prevent it from melting. It can last up to three days in the fridge.
Key Lime Pie can be frozen without the whipped cream topping and still retain its quality.
📖 Recipe
Thermomix Key Lime Pie
A refreshing dessert consisting of a biscuit base, zesty lime filling and whipped cream topping.
Ingredients
- 250g Digestive biscuits
- 100g unsalted butter
- 3 egg yolks from large eggs
- 400g can sweetened condensed milk
- 150ml lime juice (about 5-6 limes)
- 1 teaspoon lime zest
Topping
- 300g full fat whipping cream
- lime zest for decoration
Equipment
- 22cm tart tin
Instructions
Biscuit Base
- Preheat the oven to 160℃ fan/180℃/350℉. Lightly grease the bottom and sides of a 22cm loose-based round tart tin. Use one with high sides if possible.
- Place the biscuits in the Thermomix bowl and crush for 3 sec/speed 6. Transfer to a separate bowl. Don't worry about cleaning the Thermomix bowl.
- Add the butter to the Thermomix bowl and melt for 4 mins/50°C/speed 1.5. Increase the time if it's not entirely melted.
- Add the crushed biscuits to the melted butter and mix for 15 sec/speed 6. The mixture will clump together.
- Tip the mixture into a 22cm loosebased round tart tin and press down with the back of a spoon and the sides. Bake for 8 minutes. Leave to cool completely before adding the filling.
Lime Filling
- Clean and dry the Thermomix bowl and insert the butterfly whisk. Add the egg yolks and whisk for 15 sec/speed 3. Add the condensed milk and whisk for 2.5 mins/speed 3 until thick and creamy (measuring cap off). Add the lime juice and zest and mix for 10 sec/speed 3 with the measuring cap on.
- Pour the lime filling onto the cooled biscuit base and bake for 15 minutes, until slightly wobbly in the middle.
Cream Topping (optional)
- Just before serving, whip the cream and spread it over the top. Garnish with extra lime zest. See all my tips on whipping cream in the Thermomix here.
Notes
Storage
Store the Key Lime Pie (covered) in the fridge for up to 3 days.
To Freeze
It's best to freeze the Key Lime Pie without the whipped cream topping. Cover it tightly with plastic wrap or foil to prevent freezer burn. When ready to serve, thaw the pie in the refrigerator for a few hours before adding the whipped cream topping.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 453Total Fat: 30gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 145mgSodium: 137mgCarbohydrates: 41gFiber: 1gSugar: 33gProtein: 7g
The information shown is an estimate provided by an online nutrition calculator.
Beth says
I made this at my grandson's request and it is the most delicious Key Lime Pie I have tasted. I have tried a number of Key Lime Pies in the U.S. all of which were very sweet but this recipe had the right amount of tartness made from limes off my tree!!!
Vicki says
Thank you so much Beth! I'm glad you enjoyed it. Vicki