Jamie Oliver Key Lime Pie is made with free-range egg yolks, condensed milk, fresh limes, double cream, unsalted butter, digestive biscuits, and caster sugar. This easy Key Lime Pie recipe creates a delicious dessert that takes about 7 hours to prepare (including chilling time) and can serve up to 8 people.
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🧡 Why You’ll Love This Key Lime Pie Recipe:
- Authentic Flavor: Made with fresh limes, this recipe delivers a tangy and refreshing taste that’s perfect for any dessert lover.
- Simple Ingredients: Uses easy-to-find ingredients like digestive biscuits and condensed milk, making it convenient to prepare.
- Easy to Make: The steps are straightforward and simple, so even beginners can make this pie without any trouble.
- Perfect Texture: The combination of a crunchy biscuit crust and creamy lime filling creates a delightful contrast in every bite.
- Impressive Presentation: Topped with whipped cream and lime zest, this pie looks as good as it tastes, making it a great choice for gatherings and special occasions.
🍋 Jamie Oliver Key Lime Pie Ingredients
- 4 large free-range egg yolks
- 400 ml (1 3/4 cups) condensed milk
- 5 limes (about 6 tablespoons of lime juice)
- 200 ml (3/4 cup) double cream
The Crust Ingredients:
- 135 g (1/2 cup + 2 tablespoons) unsalted butter
- 12 digestive biscuits (finely ground)
- 45 g (3 tablespoons) caster sugar
🥧 How To Make Jamie Oliver Key Lime Pie
- Preheat the Oven: Preheat your oven to 175ºC (350ºF).
- Prepare the Pie Dish: Lightly grease a 22cm (9-inch) metal or glass pie dish with a little butter.
- Make the Pie Crust: In a food processor, blend the digestive biscuits, sugar, and remaining butter until the mixture looks like breadcrumbs. Spread this mixture evenly over the bottom and up the sides of the pie dish, pressing it down firmly. Bake for 10 minutes, or until lightly browned. Take it out of the oven and let it cool on a wire rack.
- Prepare the Filling: In a bowl, whisk the egg yolks. Gradually whisk in the condensed milk until smooth. Mix in 6 tablespoons of lime juice. Pour the filling into the pie crust and spread it evenly with the back of a spoon.
- Bake the Pie: Put the pie back in the oven and bake for 15 minutes. Place it on a wire rack to cool completely. Once cooled, cover and refrigerate for at least 6 hours or overnight.
- Serve: Just before serving, whip the cream until it forms stiff peaks. Spoon the whipped cream onto the top of the pie. Grate some lime zest over the top for extra flavor if you like.
💭 Recipe Tips:
- Use Fresh Limes: Freshly squeezed lime juice makes a big difference in the flavor. Bottled lime juice won’t give you the same tangy taste.
- Finely Grind the Biscuits: Make sure the digestive biscuits are finely ground for a smooth and even crust. You can use a food processor to get the best texture.
- Chill the Pie Well: Refrigerate the pie for at least 6 hours or overnight. This helps the filling set properly and enhances the flavor.
- Whip the Cream Just Before Serving: Whip the double cream right before you serve the pie to ensure it stays fluffy and fresh. Avoid over-whipping as it can turn the cream grainy.
- Grate Lime Zest for Extra Zing: Adding freshly grated lime zest on top of the whipped cream gives the pie an extra burst of lime flavor and a nice visual touch.
🍦 What To Serve With Key Lime Pie?
Serve Key Lime Pie cold with some whipped cream and lime zest on top. You can also serve it with mint leaves, coconut flakes, chocolate shavings, or a chilled drink for a tasty finish.
🎚 How To Store Leftovers Key Lime Pie?
- Refrigerate: Keep the pie in the fridge, covered, for up to 3 days.
- Freeze: Wrap the pie tightly in plastic wrap and then in foil. Freeze for up to 1 month. Thaw in the fridge before serving.
FAQ’S
Can You Make Key Lime Pie A Day Ahead?
Yes, you can make Key Lime Pie a day ahead. In fact, it tastes even better after chilling overnight.
Can You Make Key Lime Pie With Regular Limes?
Yes, you can use regular limes if Key limes are not available. The flavor will be slightly different but still delicious.
How Do You Know When Key Lime Pie Is Done?
key lime pie is done when the filling is set and jiggles slightly in the center. It should not be runny.
How Long Does Key Lime Pie Need To Chill?
Key Lime Pie needs to chill for at least 6 hours, but overnight chilling is best.
How To Decorate Key Lime Pie?
Decorate the pie with whipped cream, lime zest, and lime slices. You can also add mint leaves or coconut flakes for extra flair.
What Fruit Goes With Key Lime Pie?
Fresh berries like strawberries, raspberries, or blueberries go well with Key Lime Pie. Mango slices also complement it nicely.
What Ice Cream Goes With Key Lime Pie?
Vanilla ice cream is a classic choice, but coconut or mango ice cream also pair wonderfully with Key Lime Pie.
More Jamie Oliver Recipe:
Jamie Oliver Key Lime Pie Nutrition Fact:
- Calories: 455
- Fat: 30.5g
- Saturated Fat: 17.6g
- Sugars: 29.4g
- Protein: 6.3g
- Carbohydrates: 38.9g
Jamie Oliver Key Lime Pie
Description
Jamie Oliver Key Lime Pie is made with free-range egg yolks, condensed milk, fresh limes, double cream, unsalted butter, digestive biscuits, and caster sugar. This easy Key Lime Pie recipe creates a delicious dessert that takes about 7 hours to prepare (including chilling time) and can serve up to 8 people.
Ingredients
The Crust Ingredients:
Instructions
- Preheat the Oven: Preheat your oven to 175ºC (350ºF).
- Prepare the Pie Dish: Lightly grease a 22cm (9-inch) metal or glass pie dish with a little butter.
- Make the Pie Crust: In a food processor, blend the digestive biscuits, sugar, and remaining butter until the mixture looks like breadcrumbs. Spread this mixture evenly over the bottom and up the sides of the pie dish, pressing it down firmly. Bake for 10 minutes, or until lightly browned. Take it out of the oven and let it cool on a wire rack.
- Prepare the Filling: In a bowl, whisk the egg yolks. Gradually whisk in the condensed milk until smooth. Mix in 6 tablespoons of lime juice. Pour the filling into the pie crust and spread it evenly with the back of a spoon.
- Bake the Pie: Put the pie back in the oven and bake for 15 minutes. Place it on a wire rack to cool completely. Once cooled, cover and refrigerate for at least 6 hours or overnight.
- Serve: Just before serving, whip the cream until it forms stiff peaks. Spoon the whipped cream onto the top of the pie. Grate some lime zest over the top for extra flavor if you like.
Notes
- Use Fresh Limes: Freshly squeezed lime juice makes a big difference in the flavor. Bottled lime juice won’t give you the same tangy taste.
- Finely Grind the Biscuits: Make sure the digestive biscuits are finely ground for a smooth and even crust. You can use a food processor to get the best texture.
- Chill the Pie Well: Refrigerate the pie for at least 6 hours or overnight. This helps the filling set properly and enhances the flavor.
- Whip the Cream Just Before Serving: Whip the double cream right before you serve the pie to ensure it stays fluffy and fresh. Avoid over-whipping as it can turn the cream grainy.
- Grate Lime Zest for Extra Zing: Adding freshly grated lime zest on top of the whipped cream gives the pie an extra burst of lime flavor and a nice visual touch.