Jamie Oliver Key Lime Pie

You know when a dessert somehow tastes like summer and nostalgia and a bit of a dare all at once? That’s this. Jamie Oliver Key Lime Pie hits with this creamy-tangy punch, wrapped in a buttery, crumbly crust that gives way just right. First time I made it, I didn’t expect it to hit me emotionally, but it kinda did. Bright limes, cool whipped cream, and that lazy sweetness of condensed milk. Inspired by Jamie Oliver.

Ingredients Needed

For the crust:

• 135g unsalted butter (melted but not hot)
• 12 digestive biscuits, blitzed to rubble
• 45g caster sugar

For the filling:

• 4 big free-range egg yolks (rich, golden, almost too pretty to break)
• 400ml condensed milk
• Juice from 5 limes (around 6 tablespoons, more if you like a bite)

To finish:

• 200ml double cream
• Lime zest, maybe a curl or two of peel if you’re feeling extra

How To Make Jamie Oliver Key Lime Pie

• Start here: Oven at 175C. You’ll forget otherwise.
• Crust comes first. Toss your ground-up digestives with sugar, then pour over that melted butter. It should feel like wet sand at a beach you love. Press it into your pie dish—gently, but like you mean it. Up the sides, too. Bake that for 10 minutes until the smell starts changing. A bit toasty. Set it aside.
• Now the good stuff. Egg yolks into a bowl. Whisk them just until they surrender. Pour in the condensed milk slowly and keep whisking. Then lime juice. It thickens almost magically. Pour this silky, pale yellow dream into the cooled crust. Smooth it, but don’t fuss. Bake again, 15 minutes. It’ll still wiggle in the center, but that’s okay. Let it cool. Then fridge it. Six hours or overnight—just don’t rush it.
• Right before serving, whip that cream until it holds its shape. Spoon it gently on top. Don’t smooth it out too much—the uneven bits catch the zest better. Sprinkle lime zest over. Maybe some curls. Maybe not. Depends on the mood.

Why I Love This Recipe

I made it on a Friday night once, just because the limes were there and I was tired of thinking. My sister took a bite and said, “Whoa. That’s like, a beach and a hug.” Nailed it. It’s simple, but never boring. That filling sets up like velvet. The crust crumbles just enough to keep you coming back with your fork.

Recipe Tips

• Skip bottled lime juice. Just… don’t. It’s not the same.
• You want the biscuits crushed really fine. Crust holds together better.
• The pie needs time to chill. Otherwise, you’re slicing pudding.
• Cream’s best when whipped fresh, just before you eat.
• Lime zest isn’t just pretty. It’s what your nose notices first.

How To Store This Jamie Oliver Key Lime Pie

• At Room Temperature: Not long. Maybe an hour, tops. The cream starts to droop.
• In the Fridge: Cover it, but gently. Foil tent or an upside-down bowl works. It keeps for 2-3 days. If it lasts that long.
• In the Freezer: Wrap tightly in plastic, then foil. Freeze for a month. Thaw in the fridge overnight. Texture changes slightly, but not in a bad way.
• Reheating: Don’t. This pie doesn’t want to be warm. Trust me.

Let’s Answer a Few Questions!

Can I use normal limes instead of Key limes?
Yes. Most of us do. It still tastes like sunshine.

Can I make it ahead?
Totally. It’s actually better after a sleep in the fridge.

How do I know it’s cooked?
Center should shimmy, not slosh.

What goes with it?
Try a spoonful of coconut flakes. Or a few fresh raspberries. Something sharp or tropical. Trust your tongue.

Best ice cream pairing?
Vanilla, for sure. Or mango if you’re feeling cheeky.

Nutrition Facts (per serving)

• Calories: around 455
• Carbs: 38.9g
• Protein: 6.3g
• Fat: 30.5g
• Sugar: 29.4g
• Fibre: 1.2g
• Sodium: 190mg

Try More Recipe:

• Jamie Oliver Red Velvet Cake
• Jamie Oliver Lemon Curd Tart
• Jamie Oliver Chocolate Party Cake