Key Lime Pie

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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I’ve always been intrigued by the American Key Lime Pie and thought it was high time I tried it.

Of course, here in New Zealand we don’t have access to Key Limes, so I had to substitute good old New Zealand limes. I’ve kept the name though, as New Zealand Lime Pie doesn’t have quite the same ring to it, and I want to honour the original recipe. So, if you have Key limes, by all means, use those.

I searched through a bunch of online recipes and came across this one contributed by Marcia Kiesel at Food and, which was based on a recipe from the 1940s. I adapted it further still, using gingernut biscuits for the base (see gluten-free version here), adding extra juice and zest for a bit more bite, as well as a good dollop of crème fraiche to counteract the sweetness of the sweetened condensed milk. I also didn’t sweeten the whipped cream, as I felt the pie was already sweet enough without adding further sugar.

What I quite liked about this particular recipe was that it whipped up the unused egg whites and folded them back into the mixture, giving it a lighter, more mousse-like quality. It went down a treat with the family and I’m sure I’ll be making it again.



This Key Lime Pie boasts a creamy tang and a delicate balance of sweetness. A buttery graham cracker crust provides a delightful crunch. The perfect pie for citrus lovers! Make a day ahead for best results.
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 6 hours
Total Time 6 hours 55 minutes
Course Dessert
Servings 10 Servings
Calories 330 kcal




  • 3 large eggs separated (I used organic eggs, hence the pronounced yellow colour)
  • 1 large egg
  • 14 oz 390g sweetened condensed milk
  • 1/4 cup crème fraiche or sour cream
  • 1/2 cup fresh lime juice (Key limes if you have them)
  • 2 teaspoons finely grated lime zest (plus more for garnish)
  • 300 ml heavy cream


  • Preheat the oven to 175°C (350°F). In a food processor, process the biscuits until they resemble coarse crumbs. Put into a medium sized bowl and add as much of the melted butter as needed so that all the crumbs are coated.
  • Press the crumbs evenly over the bottom and up the sides of a 9-inch pie dish (I found the 9 inch pie dish to be a tad too small to hold all the mixture – I think you could have a slightly bigger dish). Bake the crust for about 15 minutes, or until firm. Let cool.
  • In a large bowl, beat the 3 egg yolks with the whole egg until thickened (about 3 minutes). Beat in the condensed milk and crème fraiche (or sour cream), then beat in the lime juice and zest.
  • In a stainless steel bowl, beat the egg whites until firm peaks form. Fold one-third of the beaten whites into the mixture, then fold in the remaining whites. Pour the mixture into the pie crust and bake for about 15-20 minutes (mine took closer to 25 minutes), or until barely set (the middle should still wobble a little). Transfer to a rack and let cool completely, then refrigerate overnight (it will continue to firm as it chills).
  • About an hour before serving, whip the cream until firm peaks form and spread over top of the pie and garnish with lime zest. Pop back into the refrigerator until ready to serve.


Calories: 330kcalCarbohydrates: 26gProtein: 7gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 134mgSodium: 88mgPotassium: 227mgFiber: 0.05gSugar: 25gVitamin A: 865IUVitamin C: 5mgCalcium: 154mgIron: 0.5mg
Keyword Key Lime Pie
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


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