Key lime pie

I love key lime pie.

The tangy taste of the limes with the sweetness of the condense milk is just a perfect combination.

This is best enjoyed with a nice cup of coffee and a good book.



  • 100g x rama margarine, melted.
  • 1 x 200g packet tennis biscuits, crushed.
  • ½ x cup lime juice.
  • 5 x egg yolks, beaten.
  • 1 x can condense milk.
  • A drop of green food colouring


  • Prepare the base by mixing the melted margarine with the tennis biscuits and evenly spread over the bottom of a greased pie dish and set aside.
  • In a bowl, beat the egg yolks, food colouring, condense milk and lime juice together, till everything is well combined.
  • Pour this mixture over the base and pop into a preheated and bake at 180 degrees for 15 – 20 minutes or until the mixture becomes stiff and the cake test comes out clean.
  • Remove from the oven and allow to cool completely before piping whipped cream around the edges of the pie.
  • This is optional, but I like to grate lime zest over the top for decorative purposes before serving.

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