Mary Berry Key Lime Pie Recipe

Taken from Mary Berry’s cooking book “Mary Berry’s Baking Bible“, this recipe is easy and can be made in advance. Mary Berry Key Lime Pie is a tasty dessert made with digestive biscuits, butter, demerara sugar and lime.

Mary Berry Key Lime Pie is a perfect dessert, which is refreshing, light yet not too sweet. It is easy to make and lasts a few days in the refrigerator if not eaten immediately.

Recipe For Key Lime Pie Mary Berry – Everything You Need To Know:

Mary Berry Key Lime Pie Recipe consists of four main ingredients: digestive biscuits, butter, demerara sugar and lime. The recipe can be prepared in a total of three hours and serves up to 8 people. The combination of double cream and limes gives this recipe a creamy texture and a tangy, refreshing taste.

The recipe can be made easily by both beginners as well as expert cooks. The Mary Berry Key Lime Pie will awaken your taste buds. The creamy filling combines very well with the sweet and crunchy base of digestive biscuits and demerara sugar.

Mary Berry Key Lime Pie Ingredients

For the base:

• 150 g Digestive Biscuits: Digestive biscuits give the pie a crunchy base.
• 65 g Butter: Butter gives the base of the pie a sweet, rich and creamy touch.
• 25 g Demerara Sugar: Demerara sugar has large, crunchy grains which give the pie a unique texture.

For the filling:

• 1 Large Lime (Grated Rind): The grated rind of the lime gives the pie a final touch.
• 4 Large Limes (Juice): Lime juice adds a tangy, refreshing taste to the pie.
• 400 g Condensed Milk: Adjust the condensed milk according to your preference.
• 450 ml Double Cream: Double cream is an essential part of the cream filling of the pie.

How To Make Mary Berry’s Key Lime Pie?

1. Put the digestive biscuits in a plastic bag. Use a rolling pin to break the biscuits up.
2. Take a medium sized pan and melt the butter. Take the pan off the heat and add the sugar and the bits of biscuits.
3. Take an open bottomed 23cm dish and cover the bottom as well as the sides of the dish.
4. Take a mixing bowl and add 300 ml of double cream, lime juice, condensed milk and other ingredients. Mix everything until well combined.
5. Put this mixture in the crumb base and gently level the top. Put it in the fridge for at least a couple hours or until it sets. Then, take it out of the tin.
6. Whip the rest of the cream until it makes soft peaks, then spread it over the pie. Add some grated lime peel on top to finish.
7. Make sure the Mary Berry Key Lime Pie is cold before serving!

Also Try: Mary Berry Cauliflower Cheese Recipe

Tips To Make The Best Mary Berry Key Lime Pie

Follow these tips and tricks for the best possible results on this Key Lime Pie Mary Berry Recipe:

• Make sure to use key limes instead of normal limes for the best possible taste.
• Make sure not to over-mix the filling, as this will cause the filling to become runny.
• Make sure to cool the pie for at least 2 hours in the fridge before serving to make the pie firm as well as improve the taste.
• Form a solid crust of the filling by pressing the biscuit mixture into the pie dish. This will ensure a uniform thickness as well as a balanced bite.

Mary Berry Key Lime Pie Recipe FAQs

How long can you store the Mary Berry Key Lime Pie for?

Mary Berry Key Lime Pie Recipe can be stored in the refrigerator for up to 3 days in an airtight container. There is no reheating required for the pie, as it may alter the texture and consistency of the pie.

Can you freeze Mary Berry’s Key Lime Pie?

Mary Berry’s Key Lime Pie can be frozen for up to 2 months in an airtight container. Allow the pie to thaw in the refrigerator before serving it.

What is the difference between Key Lime Pie and Regular Lime Pie?

The main difference between Key Lime Pie and Regular Lime Pie is the type of lime used. Key Lime Pies have a stronger taste and aroma compared to regular limes.

Key Lime Pie Mary Berry Recipe Card