Delia Smith Key Lime Pie​ Recipe

This tangy Delia Smith Key Lime Pie is made with a crunchy digestive biscuit and Grape-Nuts crust, fresh lime zest, and sweet condensed milk. The result is a rich, creamy dessert with a perfect balance of sweet and tart flavors. It is a refreshing treat perfect for a summer dinner party or a special weekend dessert for eight people.

Delia Smith Key Lime Pie Ingredients

For the Crust:

• 3½ oz (95g) butter
• 6 oz (175g) digestive biscuits
• 2 oz (50g) Grape-Nuts breakfast cereal

For the Filling:

• 1 level tbsp grated lime zest (from about 3 limes)
• 5 fl oz (150 ml) fresh lime juice (from 4-5 large limes)
• 3 large egg yolks
• 14 oz (400g) condensed milk

To Finish:

• A little crème fraîche
• Lime slices for decoration

How To Make Delia Smith Key Lime Pie

1. Prepare the crust mixture: Melt the butter in a pan over very low heat. Place the digestive biscuits in a plastic bag and crush them with a rolling pin until they are fine crumbs. Empty the crumbs into a bowl, mix in the Grape-Nuts, and then stir in the melted butter until well combined.
2. Form the crust: Place the butter-crumb mixture into a flan tin (tart pan). Using your hands, press the mixture firmly and evenly across the base and up the sides of the tin.
3. Bake the crust: Place the tin on a baking sheet. Bake on the center shelf of the oven at 350°F (180°C) for 10-12 minutes until it looks crisp and golden brown.
4. Make the filling: While the crust bakes, place the egg yolks and lime zest in a bowl. Whisk with an electric hand mixer for about 2 minutes until the eggs thicken. Add the condensed milk and whisk for another 4 minutes. Finally, add the lime juice and give it a quick whisk to combine.
5. Bake the pie: Pour the lime filling into the baked crust. Return the pie to the oven and bake for another 20 minutes.
6. Check for doneness: The pie is ready when the center feels just set (firm but slightly wobbly) when you press it lightly with your finger.
7. Chill and serve: Remove the pie from the oven and let it cool completely. Cover it with plastic wrap (clingfilm) and refrigerate until needed. Serve cold with crème fraîche and lime slices.

Recipe Tips

• The Grape-Nuts Secret: Delia adds Grape-Nuts cereal to the crust. This is a brilliant trick because it adds extra crunch and texture that stays crisp even after the creamy filling is added.
• Zest First, Juice Later: Always zest your limes before you cut them open to juice them. It is much harder to grate the skin of a squishy, squeezed lime.
• Don’t Overbake: When you check the pie after 20 minutes, it should not be rock hard. It should have a slight “jiggle” in the center, similar to a cheesecake. It will firm up more as it cools in the fridge.
• Room Temperature Eggs: For the best volume when whisking, try to use egg yolks that are at room temperature rather than straight from the fridge.

What To Serve Key Lime Pie

This rich dessert needs something light to balance the sweetness of the condensed milk. The recipe suggests crème fraîche, which is slightly tangy and less sweet than heavy cream. You could also serve it with a dollop of unsweetened whipped cream or a side of fresh berries, such as raspberries or strawberries, which pair beautifully with citrus. A hot cup of black coffee or espresso is also excellent to cut through the creaminess.

How To Store Key Lime Pie Leftovers

• Refrigerate: This pie must be kept cold because of the egg and dairy filling. Cover the pie plate loosely with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days.
• Freeze: Key lime pie freezes very well. Wrap the entire pie (or individual slices) tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw it in the refrigerator overnight before serving.

Delia Smith Key Lime Pie Nutrition Facts

Serving Size: 1 slice (1/8 of pie)

• Calories: 380 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 115mg
• Sodium: 220mg
• Total Carbohydrate: 48g
• Dietary Fiber: 1g
• Sugars: 38g
• Protein: 7g

Frequently Asked Questions

• Can I use graham crackers instead of digestive biscuits? Yes. In the US, graham crackers are the standard substitute for digestive biscuits. The texture and flavor are very similar.
• Do I need a special pan? It is best to use a loose-bottomed flan tin or tart pan. This allows you to push the bottom up and remove the rim, making it much easier to slice and serve the pie neatly.
• Can I use bottled lime juice? Fresh lime juice is highly recommended for this recipe. Bottled juice often lacks the bright, zesty flavor of fresh citrus and can make the pie taste slightly artificial.

Try More Recipes:

• Delia Smith Victoria Sponge​ Cake Recipe
• Delia Smith Greek Orange Cake Recipe
• Delia Smith Yule Log Recipe​