Mary Berry Key Lime Pie Recipe

A zesty no-bake pie with a spiced ginger cookie crust filled with a tangy lime and condensed milk mixture lightened with whipped cream. This mousse-like filling sets perfectly in the refrigerator and delivers refreshing citrus flavor in every bite.

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Prep Time 20

Chilling time 4

Servings: 8

Course: Pie

Cuisine: British

Ingredients Method Notes

Ingredients

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

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.