Mary Berry Key Lime Pie is a delightful, easy-to-make dessert that combines creamy sweetness with refreshing citrus tang. This classic recipe features a buttery digestive biscuit crust, a smooth lime filling made with fresh lime juice and condensed milk, and a light whipped cream topping that adds the perfect finishing touch. Ideal for summer parties, family gatherings, or a quick indulgent treat, this Mary Berry Key Lime Pie is both visually appealing and full of vibrant flavors that impress every time.
To start, prepare the biscuit base by crushing digestive biscuits and mixing them with melted butter. Press firmly into a pie tin to form a solid crust, ensuring it holds the filling perfectly. For the filling, whisk together fresh lime juice, lime zest, sweetened condensed milk, and egg yolks until smooth and creamy. Pour this mixture over the prepared crust, then either bake briefly to help it set or chill in the refrigerator for several hours for a no-bake version. Top with lightly whipped cream and garnish with extra lime zest for a bright, refreshing finish.
This recipe balances sweet and tangy flavors with a creamy, velvety texture, making it a favorite for dessert lovers. Tips like using fresh limes, chilling overnight, or adding toasted coconut can elevate the dish further. For a complete, easy-to-follow guide, including ingredient list, step-by-step instructions, and expert tips, the complete recipe is given below.
What Makes Mary Berry’s Key Lime Pie So Special?
At its heart, Mary Berry’s Key Lime Pie is a masterclass in balance — sweet, tart, creamy, and crunchy all in one bite. The dessert blends:
- a buttery digestive biscuit crust
- a smooth, tangy lime filling made with fresh lime juice and condensed milk
- and a light whipped cream topping that keeps it from feeling too heavy
Unlike dense cheesecakes or overly sweet pies, this one is bright, refreshing, and light enough to enjoy even after a rich meal.
Ingredients You’ll Need
For the Crust
- 150–225g digestive biscuits (or graham crackers)
- 65–100g unsalted butter, melted
- 25g demerara sugar (optional but adds depth)
For the Filling
- 4 large limes (juice and zest) — fresh gives the best aroma
- 397–400g sweetened condensed milk
- 3 egg yolks (for a creamy set)
Tip: For a no-bake version, some recipes chill without baking the filling. It still sets beautifully thanks to the acidity of lime.
For the Topping
- 300–450ml double cream
- 2 tbsp icing sugar (optional)
- Extra lime zest for garnish
Step-by-Step: How to Make This Tangy Delight
1. Prepare the Biscuit Base
Crush digestive biscuits until they resemble fine crumbs. Mix with melted butter and sugar, then press firmly into your pie tin. A firm, even crust makes slicing cleaner and more satisfying.
Pro Tip: Press with the flat bottom of a glass for an ultra-compact crust.
2. Bake or Chill the Crust
Depending on your method:
- Baked version: Bake for about 10 minutes to help seal the base and prevent sogginess.
- No-bake option: Simply chill the crust before adding the filling.
Either way, chilling after will help it set beautifully.
3. Mix the Lime Filling
In a bowl whisk egg yolks, lime zest, lime juice, and condensed milk until smooth. This mixture is the flavor powerhouse — balancing tangy lime with mellow sweetness.
4. Bake or Chill Until Set
Pour into your prepped crust and:
- Bake: 15–18 minutes until just set
- Chill: Refrigerate for 2–3 hours (or overnight for deeper flavor)
This step is key — it solidifies the filling and enhances the creamy, velvety texture that makes this pie magic.
5. Whip & Top
Whisk double cream with icing sugar until soft peaks form. Spread or pipe on top of your chilled pie for a cloud-light finish. Add lime zest or thin slices to perfect that vibrant presentation.
Serving & Pairing Ideas
This dessert pairs beautifully with:
- Fresh berries (raspberries or strawberries) for fruity contrast
- Mint leaves for aroma
- Vanilla ice cream for extra indulgence
- Light white wine or espresso post-meal balance
Serve chilled — it’s that refreshing.
Expert Tips & Variations
Here’s where your pie goes from good to exceptional:
- Use Fresh Limes — bottled juice won’t match the fragrance and brightness of fresh citrus
- Don’t Overmix Cream — stop at soft peaks to avoid grainy texture
- Chill Overnight — this deepens flavor and ensures a clean slice
- Add Gelatin for Firmer Slices — optional trick for precise dessert plating
Creative twists:
- Coconut key lime pie by adding toasted coconut
- Mini individual tarts for parties
- Gluten-free crust with GF digestives or nuts
Nutrition & Storage
This pie is rich in flavor and calories but totally worth it when served in moderation. Refrigerate covered for up to 3 days. Avoid freezing with whipped cream; freeze only if un-topped for up to 1 month.
Frequently Asked Questions (FAQs)
1. Can I use regular limes instead of key limes?
Yes, regular limes work perfectly. While key limes have a slightly more intense tang, regular limes provide a refreshing citrus flavor and still give the creamy pie a zesty finish.
2. Is this Mary Berry Key Lime Pie baked or no-bake?
It can be made both ways. The no-bake version sets in the refrigerator using the natural acidity of lime and condensed milk, while the baked version adds a firmer texture and slightly golden crust.
3. How do I prevent the filling from being runny?
Ensure the filling is well-whisked, and allow it to chill for at least 2–3 hours or overnight. Baking for 15–18 minutes also helps the filling set properly without losing its creamy texture.
4. Can I make this recipe ahead of time for parties?
Absolutely. This pie improves with time as flavors meld, making it perfect for make-ahead dessert planning. Chill overnight for the best creamy, tangy results.
5. What’s the best crust for Mary Berry Key Lime Pie?
A buttery digestive biscuit crust is classic, but graham crackers, shortbread, or gluten-free biscuit crumbs are excellent alternatives for a slightly different flavor and texture.
6. Can I freeze leftovers?
Yes, you can freeze the pie without the whipped cream topping for up to 2 months. Top with fresh whipped cream after thawing for the best taste.
7. How do I make the lime flavor more intense?
Adding extra lime zest enhances the aroma and tanginess without making the pie too acidic. Fresh limes are always preferred over bottled juice.
8. Can I add gelatin for a firmer slice?
Yes, a small amount of gelatin can help create clean slices, especially for serving individual portions or party tarts.
9. What variations can I try for this recipe?
Try coconut key lime pie, mini individual tarts, or a lemon-lime twist. You can also experiment with dairy-free whipped cream or gluten-free crusts.
10. What should I serve with Mary Berry Key Lime Pie?
Fresh berries, mint leaves, vanilla ice cream, or a light espresso pair perfectly with this tangy dessert, enhancing its creamy citrus flavor.
Final Thoughts — The Magic of Mary Berry’s Key Lime Pie
This Mary Berry Key Lime Pie recipe isn’t just a dessert — it’s a culinary experience. Its balance of creamy sweetness and citrus tang makes it both comforting and exciting. Whether you’re baking for family, friends, or just yourself, this pie offers a quick, impressive, and unforgettable finish to any meal.
When was the last time a dessert made you smile before the first bite? This one does.
