Lucy M. Need a make-ahead dessert that won’t stress you out before guests arrive? The Mary Berry key lime pie recipe solves that problem brilliantly. This foolproof Mary Berry key lime pie recipe actually improves when made in advance, sitting perfectly in the fridge while you handle everything else. The tangy citrus flavor cuts through heavy meals beautifully, providing the ideal palate cleanser that works after any dinner. Quick to assemble and reliably delicious, this elegant pie is the answer to your entertaining needs without any last-minute panic or complicated timing.
Why You’ll Love this Mary Berry Key Lime Pie
Because this recipe manages to feel both impressive and completely doable on a random Tuesday afternoon, it’s become one of those desserts I keep coming back to in my mind. The ginger cookie crust brings this warm, spicy contrast to the sharp lime filling that just works. And honestly, I love that it doesn’t require a million steps or fancy techniques. You’re basically crushing cookies, mixing cream, and letting the fridge do the heavy lifting. The result? A dessert that tastes like you spent hours perfecting it, when really you were probably scrolling your phone between steps.
What Ingredients are in Mary Berry Key Lime Pie?
The beauty of this Mary Berry key lime pie lies in its simplicity—you’re working with just a handful of quality ingredients that come together to create something genuinely special. The ginger cookie crust adds an unexpected twist to the classic recipe, while the filling keeps things traditional with that perfect balance of tart citrus and creamy sweetness. Everything on this list is pretty straightforward to find at your local grocery store, which makes this recipe accessible whether you’re planning ahead or dealing with a spontaneous dessert craving.
For the crust:
- 5 ounces (150g) ginger cookies
- ¼ cup (65g) salted butter
- 2 tablespoons (30g) demerara sugar
For the filling:
- Finely grated zest of 1 large lime and juice of 4 large limes
- 1 × 14-ounce (397g) can full-fat condensed milk
- 1¾ cups + 2 tablespoons (450ml) heavy cream
When it comes to ingredient quality, don’t skimp on the limes—you want them fresh and juicy, not those sad, dried-out ones sitting in the back of your produce drawer. The full-fat condensed milk is non-negotiable here; it’s what gives the filling that signature richness and helps it set properly. For the ginger cookies, any brand works, though crunchier varieties tend to hold up better as a crust base. And while demerara sugar adds a lovely molasses-like depth to the crust, you could substitute light brown sugar in a pinch without completely derailing the recipe.
Love citrus desserts? Our Crunchy Orange Syrup Loaves offer a different take on bright, zesty flavors.
How to Make this Mary Berry Key Lime Pie
- Begin by preparing the crust, which serves as the foundation for this no-bake dessert. Place 5 ounces (150g) of ginger cookies in a plastic bag and crush them thoroughly with a rolling pin until you have fine crumbs.
- Melt ¼ cup (65g) of salted butter in a medium saucepan over gentle heat, then remove from the heat and stir in the cookie crumbs along with 2 tbsps (30g) of demerara sugar until well combined. Press this mixture firmly over the bottom and sides of an 8-inch springform pan, creating an even layer, then allow it to set while you prepare the filling.
- For the filling, measure the juice of 4 large limes, 1 × 14-ounce (397g) can of full-fat condensed milk, and 1¼ cups (300ml) of the heavy cream into a mixing bowl. Beat these ingredients together until well-blended and the mixture has thickened slightly.
- Pour the filling carefully onto the prepared crumb crust and gently level the surface with a spatula. Transfer the pie to the refrigerator and allow it to chill for several hours until completely set.
- Once set, remove the pie from the springform pan and prepare the topping. Place the remaining 2 tbsps (150ml) of heavy cream in a large bowl and whisk until it reaches soft peaks.
- Spread this whipped cream generously over the top of the pie, then finish with a final scattering of finely grated zest from 1 large lime for both visual appeal and an extra burst of citrus flavor. Serve chilled and enjoy the bright, tangy taste of this elegant dessert.
Mary Berry Key Lime Pie Recipe
Ingredients
Method
- Begin by preparing the crust, which serves as the foundation for this no-bake dessert. Place 5 ounces (150g) of ginger cookies in a plastic bag and crush them thoroughly with a rolling pin until you have fine crumbs.
- Melt ¼ cup (65g) of salted butter in a medium saucepan over gentle heat, then remove from the heat and stir in the cookie crumbs along with 2 tbsps (30g) of demerara sugar until well combined. Press this mixture firmly over the bottom and sides of an 8-inch springform pan, creating an even layer, then allow it to set while you prepare the filling.
- For the filling, measure the juice of 4 large limes, 1 × 14-ounce (397g) can of full-fat condensed milk, and 1¼ cups (300ml) of the heavy cream into a mixing bowl. Beat these ingredients together until well-blended and the mixture has thickened slightly.
- Pour the filling carefully onto the prepared crumb crust and gently level the surface with a spatula. Transfer the pie to the refrigerator and allow it to chill for several hours until completely set.
- Once set, remove the pie from the springform pan and prepare the topping. Place the remaining 2 tbsps (150ml) of heavy cream in a large bowl and whisk until it reaches soft peaks.
- Spread this whipped cream generously over the top of the pie, then finish with a final scattering of finely grated zest from 1 large lime for both visual appeal and an extra burst of citrus flavor. Serve chilled and enjoy the bright, tangy taste of this elegant dessert.
Notes
What’s the difference between a key lime pie and a lime pie?
Key lime pie is made specifically with Key limes, a smaller, more aromatic citrus variety native to the Florida Keys. These tiny limes have a distinctive tart, floral flavor that’s more intense and complex than regular Persian limes. Authentic key lime pie delivers a unique taste profile that’s both sweeter and more acidic, creating the dessert’s signature balanced flavor. Regular lime pie uses standard Persian limes, which are larger, less acidic, and have a straightforward citrus taste. While delicious, lime pie lacks the nuanced flavor complexity that makes key lime pie so special. The filling color also differs; true key lime pie has a natural pale yellow hue from the egg yolks and Key lime juice, never artificial green coloring some recipes mistakenly add. Traditional key lime pie follows a specific recipe: a graham cracker crust, sweetened condensed milk filling with Key lime juice and egg yolks, topped with meringue or whipped cream. The acidity of Key limes reacts perfectly with condensed milk, creating a custard-like texture without baking, though most modern versions do bake briefly. Regular lime pie may vary in preparation methods and ingredients. While you can substitute Persian limes in key lime pie recipes, purists argue it becomes simply lime pie, missing the authentic Florida Keys experience and distinctive taste.What’s the difference between a key lime pie and a lime pie?
Key lime pie is made specifically with Key limes, a smaller, more aromatic citrus variety native to the Florida Keys. These tiny limes have a distinctive tart, floral flavor that’s more intense and complex than regular Persian limes. Authentic key lime pie delivers a unique taste profile that’s both sweeter and more acidic, creating the dessert’s signature balanced flavor.
Regular lime pie uses standard Persian limes, which are larger, less acidic, and have a straightforward citrus taste. While delicious, lime pie lacks the nuanced flavor complexity that makes key lime pie so special. The filling color also differs; true key lime pie has a natural pale yellow hue from the egg yolks and Key lime juice, never artificial green coloring some recipes mistakenly add.
Traditional key lime pie follows a specific recipe: a graham cracker crust, sweetened condensed milk filling with Key lime juice and egg yolks, topped with meringue or whipped cream. The acidity of Key limes reacts perfectly with condensed milk, creating a custard-like texture without baking, though most modern versions do bake briefly. Regular lime pie may vary in preparation methods and ingredients. While you can substitute Persian limes in key lime pie recipes, purists argue it becomes simply lime pie, missing the authentic Florida Keys experience and distinctive taste.
Mary Berry Key Lime Pie Substitutions and Variations
While I absolutely adore the classic version of this pie, I get that sometimes you need to work with what’s in your pantry or accommodate dietary restrictions—and trust me, this recipe is flexible enough to handle a few swaps.
Out of ginger cookies? Graham crackers work beautifully, or try digestive biscuits for that British touch. If you’re dairy-free, coconut cream can replace the heavy cream, though the texture will be slightly different. No key limes? Regular Persian limes are totally fine—the pie police won’t come knocking. Want it sweeter? Add another tablespoon of demerara sugar to the crust.
What to Serve with Mary Berry Key Lime Pie
Pairing this pie with the right accompaniments can really amp up your dessert game, and honestly, you don’t need much since the pie itself is already a showstopper. I like serving it with fresh berries, raspberries especially, because that tart-sweet combo is chef’s kiss. A dollop of unsweetened whipped cream works too, cutting through all that tangy richness. Strong coffee or espresso on the side? Absolute perfection. Some people go for vanilla ice cream, which, sure, but I find it a bit redundant given the cream filling. Keep it simple, let the lime shine.
Final Thoughts
The beauty of Mary Berry’s key lime pie lies in how deceptively simple it is, because honestly, you’re getting maximum impact for minimal effort here. That zingy lime filling against the spicy ginger crust, all topped with billows of cream, it’s the kind of dessert that makes people think you’ve spent hours in the kitchen. But we understand better, don’t we? This pie proves that sometimes the best recipes are the ones that don’t require fancy techniques or mysterious ingredients. Just real flavors, real comfort, real satisfaction on every single forkful.
