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Key Lime Pie

Key Lime Pie

    10 serving

Prep time:

Cook time:

Serves: 10

This version of the classic American dessert, key lime pie, combines zingy limes and a crumbly biscuit base. Ready in just one hour, it’s a creamy, sharp, sweet and delicious no-cook treat, but be warned, you may struggle to stick to one slice. Served with a dollop of creme fraiche and a sprinkle of lime zest. And, if life gives you lemons (instead of limes) this recipe works for them too – just swap the 5 limes for 4 lemons. Looking for more baking recipes? Look no further.
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  • 250g digestive biscuits, crushed
  • 100g butter, melted
  • 1 jar Joe + Seph’s Madagascan Vanilla Caramel Sauce
  • 300ml double cream
  • 5 large limes, zested and juiced, keep some zest to decorate
  • 85g half fat creme fraiche


Step 1

Mix the crushed biscuits with the melted butter in a bowl. Press the crumbs into the base and up the sides of a 23 cm fluted tin, with a minimum height of 3.5cm. Chill for 10 mins.

Step 2

Whisk together the caramel sauce and cream, then add the lime juice and zest. Pour over the biscuit base and chill for at least 1-2 hrs.

Step 3

Remove the pie from the tin and place on a serving plate. Cut into slices and serve with the creme fraiche and lime zest.

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