Key Lime Pie

We live in a new development of estates and ours has this amazing new cafe on the lake. The owner’s wife apparently makes all the cakes in the display herself.

My girlfriends have been making any excuse under the sun to catch up with me of late just to drive down to my neck of the woods to raid the cafe’s cake fridge! Yes, I think deep down they still  I love me for me and maybe 30% because of baked goods.

The last time we met up there I ordered the Key Lime Pie and it was to die for! It made me want to make my recipe of Key Lime Pie again! Here’s my recipe to making the easiest Key Lime Pie!!


4 Limes, zested & juiced

1-2 cans of condensed milk (Use less if you prefer it to be less sweet)

250mL Sour Cream

1 whole packet of Arnotts Butternut biscuits

100g-150g butter, melted


1. Preheat oven at 170degrees.

2. Spray oil onto pan and line with baking paper.

3. Use food processor and process biscuits & melted till they are fine crumbs.

OR: If you’re me without a food processor. Put all the biscuits in a large zip lock back and seal them and bash with a rolling pie till you achieve fine crumbs. Pour into a box and combine with melted butter.

4. Spray oil on pie or tart pan and press biscuit mixture into pan.

Bake in 175degree oven for 5mins.

Remove from oven and let it cool.

5. Whisk Condensed Milk, Sour Cream, Lime Juice & Lime Zest until well mixed.

6. Pour Lime mixture into cooked tart shell and bake for 5-10mins when you see bubbles coming to the surface of the pie.

Remove from oven cool on counter before letting it cool in the fridge overnight or if you’re impatient like me, for a minimum of 4 hours.

7. Enjoy!

Let me know in the comments below how you enjoyed this version of Key Lime Pie!

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