Key Lime Pie


Now that Spring is here it’s time to start thinking about summer desserts – well, at least it is around here! I don’t know about you, but the last thing I want on a stinking hot summer’s day is a warm, stodgy  dessert.

Obviously, we’re not quite at that stage yet – we’re only four days into Spring – but there’s no harm in getting a bank of fail proof summer recipes prepared ahead of time! So that’s exactly what I’ve been doing – coming up with a list of delicious summer recipes that can be made super quickly!

And I’m in love with the first one – a delicious key lime pie!

Cool and creamy with just the right amount of bite, this pie has become an instant favourite in our house. This key lime pie is a perfect balance of oat and brown sugar crust, and tangy, creamy lime filling – perfection!

One of the things that makes this pie really special is the base – something you don’t hear often, I know! The trick with it is it’s made from a homemade oat biscuit recipe baked as a single giant cookie, then crumbled and combined into the final base mixture. While you could certainly use store bought biscuits instead, there’s something incredibly satisfying about knowing the entire thing has been made from scratch. Bonus? It tastes delicious too!

After preparing the filling and pouring it into the base, simply pop the pie in the oven for ten minutes. That’s right – it only takes ten minutes to bake! Then it’s just a matter of cooling it down; first to room temperature on the bench, then nice and cool in the fridge.

Before serving I finished my pie with a wee puff of whipped cream – the perfect complement to the tangy pie filling. From the very first bite this pie got the seal of approval from everyone who tasted it – this is one recipe that will definitely be getting a thrashing this summer!



Oat Biscuit Base
Recipe adapted from Not Quite Nigella

  • 125g butter, softened and divided into 85g and 40g
  • 5 ½ Tbsp brown sugar, packed and divided unto 4 Tbsp and 1 ½ Tbsp
  • 2 Tbsp white sugar
  • 1 egg
  • ¾ cup + 2 Tbsp oats
  • ½ cup plain flour
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda

Key Lime Filling
Recipe adapted from

  • 225g cream cheese, softened
  • 395g sweetened condensed milk
  • 3 egg yolks
  • ½ cup lime juice


Oat Biscuit Base

  1. Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
  2. In a large bowl, combine 85g of butter, 4 Tbsp brown sugar and the white sugar. Beat until light and fluffy.  Add egg and beat until pale.
  3. Add oats, flour, baking powder and baking soda,  and beat until well combined.
  4. Scoop mixture onto prepared baking pan and press out evenly using the back of a wet spoon.
  5. Bake for 16-18 minutes or until lightly golden. Allow to cool completely.
  6. Once cool crumble biscuit into a medium bowl, ensuring no identifiable pieces of biscuit remain.
  7. Add 40g butter and 1 ½ Tbsp brown sugar and mix until well combined and mixture sticks together when pressed.
  8. Grease a 25cm loose bottomed flan dish and evenly press oat mixture across base and sides. Set aside.

Key Lime Filling

  1. Preheat oven to 175 degrees Celsius.
  2. Place cream cheese in a large bowl and beat until smooth. Add condensed milk and mix until well combined. Add egg yolks and mix well.
  3. Add egg yolks and mix until well combined. Scrape down sides and add lime juice. Mix well.Optional – add a small amount of green gel colouring to achieve a nice pale lime colouring
  4. Pour filling into prepared base and bake for 10 minutes.
  5. Place in pan on cooling rack until room temperature. Refrigerate for 1.5 – 2 hours.

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