Key Lime Pie Recipe

by Ruby
(Worthing U.K.)

My children and I have great fun making this Key Lime Pie, it is very quick and easy to make and the children all have their own little job to do, My son gets to smash the ginger nuts in a bag for the base and my daughter juices the lemon and lime and mixes some of the ingredients together.

They enjoy spending time prepare the pie and also love the fact that within half an hour they can eat it.

We found this Key Lime Pie Recipe in Momma Cherri's Soul in a Bowl Cookbook
which has lots of great Soul Food Dishes the whole family love.



This Pie will make enough for 6-8 people.

250g Ginger Nut Biscuits

125g Butter, Melted

400ml Can of Sweetened Condensed Milk

2 Eggs

125ml Freshly Squeezed Lime Juice (6-10 limes)

Juice of 1 Lemon

Grated Zest 2 Limes




Crush the ginger nuts in a plastic bag, pound them with a rolling pin until small powdery.

Transfer them to a bowl and add the melted butter. Stir well, then place in the base of a 23cm pie tin and pat into place.

Put the condensed milk and eggs in a bowl and stir with a fork, gradually adding the lime and lemon juice.

The mixture will begin to thicken, add half the lime zest and pour the mixture on top of the ginger crust.

Sprinkle the remaining zest on top, Place in a oven preheated to 180C/Gas Mark 4 and cook for 10 minutes only.


You do not have to bake this pie for any longer than this as it is not a baked cheesecake and you want the filling to almost be egg custard like.

You can serve your Key lime pie with either Ice Cream or Whipped Cream.