Key Lime Pie


This key lime pie is a refreshing and tangy dessert that perfectly balances the zesty flavours of fresh key lime juice with a creamy, velvety filling, all nestled in a crumbly crust. Its vibrant taste and smooth texture make this no-bake dessert ideal for any occasion!

Prep Time
15 min
Cook Time
5 min, plus chilling


For the crust:

200g digestive-style biscuits

80g butter, melted

30ml Lyles Golden Syrup

For the filling:

60g corn flour

50g Tate & Lyle Fairtrade Cane Caster Sugar

240ml freshly squeezed lime juice (from approximately 15 key limes or 8 regular limes)

2 tbsp grated lime zest 

350ml double cream

50ml Lyle's Golden Syrup

green food colouring (optional)

60g butter

For the topping:

200ml double cream

30ml Lyle's Golden Syrup

1 tbsp grated lime zest 

8-10 thin lime slices


  1. Place the biscuits in a food processor and blend for a minute until they reach a fine crumb consistency (alternatively, use a rolling pin to crush the biscuits). Remove from the food processor and transfer into a large bowl. Add melted butter and Lyle’s Golden Syrup and mix well.
  2. Press the crumb mixture into a 9-inch (23 cm) pie dish and use a flat-bottomed glass to press it well and to smooth it out. Set in the freezer to firm up, while you make the filling.
  3. Zest the limes until you have 2 tablespoons of lime zest. Juice the limes until you have 240ml (remove any seeds).
  4. Place the corn flour and sugar into a large saucepan and whisk briefly to get rid of any lumps. Add the lime juice, lime zest, double cream, Lyle’s Golden Syrup and green food colouring (if using) and stir well to combine. Cook over a small heat for 2-5 minutes, stirring continuously until the mixture thickens to custard consistency.
  5. Remove the lime custard from the heat and stir in the butter until melted and well combined.
  6. Pour the mixture into the chilled crust. Let it cool for about 10 minutes, then transfer to the fridge and refrigerate for at least 3 hours, or until completely set to the touch. 
  7. To make the topping, whip the double cream with Lyle’s Golden Syrup until stiff peaks. Pipe or spread the whipped cream on top of the pie and decorate with lime slices and freshly grated lime zest. Slice and serve.