Key Lime and Elderflower Pie Recipe
A creamy Key Lime and Elderflower Pie with a buttery biscuit base.Blends zesty lime with delicate floral elderflower flavors.Easy to make and perfect chilled dessert for any occasion.
Ingredients
For the biscuit base
- 175 g digestive biscuits or ginger biscuits
- 80 g butter melted
- 50 g caster sugar
For the filling
- 1 x 400g condensed milk
- 100 ml freshly squeezed lime juice
- 1 lime finely grated zest
- 75 ml elderflower cordial
- 3 egg yolks
- 200 ml double cream
- Icing sugar to taste
- Mint sprigs for garnish
Instructions
- Crush the biscuits into fine crumbs using a rolling pin or food processor.
- Mix crumbs with sugar, then pour in melted butter and combine well.
- Press mixture into a 23cm springform tin, forming a base and sides. Chill for 20 minutes.
- Preheat oven to 170°C (325°F).
- In a bowl, whisk condensed milk, lime juice, zest, elderflower cordial, egg yolks, and half the cream until thickened.
- Pour filling into crust and gently level the surface.
- Bake the Key Lime and Elderflower Pie for 15–20 minutes until slightly set with a gentle wobble.
- Cool for 30 minutes, then refrigerate until fully chilled.
- Whip remaining cream with icing sugar until soft peaks form.
- Spoon whipped cream over pie and garnish with mint before serving.
Notes
- Add extra lime zest for stronger citrus flavor.
- Serve with berries for a fresh contrast.
- You can make this pie a day ahead for convenience.