A baked key lime pie is more interesting than a refridgerated version.


  • for the base:
  • 200 g ginger nut biscuits (crushed into crumbs)
  • 50 g butter (melted)
  • for the filling:
  • juice and zest 4 limes
  • 1 can sweetened condensed milk
  • 300 ml double cream
  • 24cm springform tin


  • Mix the biscuit crumbs and the melted butter and press into a greased springform tin.
  • Bake this at 170°C for 20 mins leave to cool fully.
  • Mix the filling ingredients together with an electric whisk until you achieve a nice thick consistency.
  • Pour this over the base and leave to set for several hours.
  • Use a blow torch or a knife to run around the tin to remove it careful, if you remove the pie too soon it will collapse.