Bilby Bites - the food blog from Bilby Marketing

Key Lime Pie

Key Lime Pie has been on my 'must do' list for some time and I finally got my act together to make it a couple of weeks ago. I see ready made versions pop up in various supermarkets every once in a while, but it isn't a staple dessert in the UK like cheesecake, lemon tart, apple pie et al so you can't really cheat and buy one easily. In trawling the internet - well, searching on Google and hitting 'go' - the usual 3 million results came back, but it was Delia that grabbed my attention. Whenever I am going to tackle a sweet that I haven't tried before Delia is my go-to lady. She is renowned for creating recipes that don't really fail. This is another of those. The only thing I wasn't so keen on myself were the Grape-Nuts which have quite a malty flavour and are very crunchy, neither quality I'm a big fan of. JC however, thought they were great, so I would try them for yourself before judging. The level of lime flavour is perfect with enough citrus zest to make it cut through the creamy condensed milk, but not force you to pull odd faces.

Key Lime Pie

Key Lime Pie


  • 95g butter (3 1/2 oz)
  • 175g digestive biscuits, crushed (6 oz)
  • 50g Grape-Nuts cereal (2 oz)
  • 1 level tsp grated lime zest (3 limes)
  • 150 ml lime juice (4-5 large limes)
  • 3 large egg yolks
  • 400g condensed milk (14 oz)
  • creme fraiche & lime slices to serve


  • Melt the butter in a pan over a very low heat. Crush the digestive biscuits - Delia suggests using a polythene bag and crushing them with a rolling pin using a lot of pressure, but be careful not to break the bag as I did!
  • Empty the crushed digestive biscuits into a bowl and mix in the Grape-Nuts; add the melted butter and mix well. Place the mixture into a flan tin and press down evenly and firmly across the base and up the sides.
  • Place flan base onto a baking sheet and bake on the centre shelf of the oven for 10-12 minutes or until crisp and golden brown.
  • In the meantime, place the egg yolks (not full eggs) and lime zest in a bowl and, using an electric hand mixer, whisk for about 2 minutes or until the egg has thickened; add the condensed milk and whisk for a further 4 minutes. Add the lime juice to the mixture and give it a quick final whisk.
  • Pour the mixture onto the baked crust and place in the oven for 20 minutes or until it feels just set when you gently press the centre.
  • Remove the pie from the oven and leave to cool completely; cover it with clingfilm and chill until ready.
  • Serve cut in slices with creme fraiche and a twist of lime for decoration.

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This recipe is taken from Delia's How to Cook Book Two.