A tangy key lime pie recipe for a gorgeous summer dessert

14 Aug, 2023 | Recipes

@clodagh_mckenna Clodagh Mckenna

Serves 8

Share this article…

Sticky honey salmon recipe served with greens and chili

For the crust

  • 100g butter, melted
  • 200g digestive biscuits/graham crackers
  • 80g hazelnuts

For the filling

  • 5 large egg yolks
  • 600ml condensed milk
  • Juice and zest of 8 limes


1. Preheat the oven to 180ºC/gas 4. Lightly grease a 22cm metal or glass pie dish with a little of the butter.

2. Place the digestive biscuits / graham crackers and hazelnuts in a blender and blend until you get a breadcrumb like consistency. Then pour in the butter and blend for 30 seconds. Spoon the biscuit base into the prepared tin and spread over the bottom and up the sides using the back of a spoon to smooth it flat. Bake for 10 minutes, or until lightly browned. Remove from oven and place the dish on a wire rack to cool.

3. To make the filling, whisk the egg yolks in a bowl, and gradually whisk in the condensed milk until smooth. Stir in the juice and zest of the limes, then pour the filling into the pie crust and level over with the back of a spoon.

4. Return to the oven for 15 minutes, then place on a wire rack to cool. Once cooled, refrigerate for 3-4 hours.

Share this article…

Whilst WYLDE MOON consults with experts, no advice should replace that of your registered doctor. As such, the information we publish is for information purposes only. It is not intended to be a substitute for medical advice, diagnosis or treatment. Always seek the advice of your qualified healthcare provider for any medical conditions, and never disregard professional medical advice because of information you have read from WYLDE MOON.

By participating in programs such as the Amazon Services LLC Associates Program WYLDE MOON may make affiliate revenue if you buy a recommended product, but we only recommend the absolute best in the eyes of our experts.

You may also like…

Peanut butter overnight oats & home-made granola crunch

Peanut butter overnight oats & home-made granola crunch

Recipe by Bettina Campolucci Bordi; @bettinas_kitchenServes 2Share this article...Ingredients 1 tablespoon peanut butter 250 ml (81/2 fl oz / 21/3 cup) water 220 g (8 oz / 1 cup) gluten-free milled oats 1 medjool date, stoned (pitted) and chopped 1...

Moussaka and Tzatziki

Moussaka and Tzatziki

Recipe by Bettina Campolucci Bordi; @bettinas_kitchen Serves 4Share this article...A dish that deserves the time that it takes to prepare, and for me a reminder of many holidays spent in Bulgaria. The smell of my grandmother’s and aunties’ kitchens...