Swedish Key Lime Pie with Digestive Crust
A tangy-sweet key lime pie adapted for Swedish kitchens, built on a buttery digestive biscuit base that provides satisfying crunch against the creamy, custard-like filling. The magic lies in the combination of sweetened condensed milk, fresh lime zest, and bright lime juice that creates a perfectly balanced tartness without requiring actual key limes. This no-bake-style pie (the filling sets in the oven but requires no whipping) is ideal for anyone intimidated by traditional meringue-topped versions. Serve it chilled after several hours in the refrigerator, dusted with powdered sugar and topped with whipped cream. What sets this version apart is its reliance on digestive biscuits instead of graham crackers and the emphasis on fresh lime zest alongside juice, which deepens the citrus flavor. Perfect for summer gatherings, dinner parties, or whenever you need an impressive dessert that comes together without fuss.
Ingredients
- 9 tbsp butter
- 7 oz graham crackers, crushed
- 5 egg yolks, medium
- 1 can sweetened condensed milk, 400 gevaporated milk + sugar1 can evaporated + 100g sugartexture
evaporated milk is less sweet, filling texture slightly less creamy
Full guide → - 2 tablespoon lime zest, finely grated
- 0.0 oz fresh lime juice, freshly pressed
- powdered sugar
- whipped cream
- lime slices, thin, optional
Instructions
- 1
Preheat oven to 350°F.
- 2
Melt butter in a saucepan.
- 3
Crush graham crackers finely, preferably in a food processor. Mix in a bowl with melted butter.
- 4
Press mixture into a removable-bottom springform pan, approximately 10 ⅔" diameter.
- 5
Bake in the center of the oven for about 10 minutes.
- 6
Reduce oven temperature to 300°F.
- 7
Rinse and scrub limes in lukewarm water. Zest the limes to obtain the zest.
- 8
Whisk egg yolks in a bowl. Stir in condensed milk, lime zest, and fresh lime juice.
- 9
Pour filling into crust.
- 10
Bake for about 10 minutes. Remove and let cool.
- 11
Refrigerate for at least 3 hours before serving.
- 12
Dust with powdered sugar and serve with whipped cream and optional thin lime slices.
Tips
Press the biscuit crust firmly and evenly into the pan, using the bottom of a measuring cup for uniform thickness and even baking.
Use room-temperature eggs when whisking yolks; cold eggs blend less smoothly with condensed milk and citrus juice.
Zest limes before juicing them; once cut, limes are harder to grate and yield less usable zest.
Good to Know
Covered in refrigerator up to 4 days. The filling remains stable due to condensed milk's preservative properties and acidity.
Prepare crust and bake 1 day ahead. Fill and bake the day before serving. Chilling improves flavor melding.
Serve chilled directly from refrigerator. Dust with powdered sugar just before serving to prevent dissolving.
Common Mistakes
Overmix the filling to avoid developing gluten in the custard, which can create a grainy texture.
Skip the initial crust bake to avoid a soggy base; the 10-minute head start allows it to firm before filling.
Rush the chilling to avoid an underset filling; 3 hours minimum allows the egg yolk custard to fully firm.
Substitutions
Dairy-Free Swaps
General Alternatives
evaporated milk is less sweet, filling texture slightly less creamy
Full guide →FAQ
Can I make this pie without an oven?
Partially. Omit the oven steps and prepare the filling the same way, but you will need to chill the unbaked crust thoroughly. The result will be softer and require overnight refrigeration. A no-bake version exists but is not this recipe.
What if I don't have fresh limes?
Bottled lime juice works for juice in a pinch, though flavor is less bright. Omit zest or substitute finely grated lemon zest for 1 tablespoon. Bottled zest is less fragrant but acceptable if fresh is unavailable.
How long does this pie keep in the refrigerator?
Covered, up to 4 days. The condensed milk and acidity from lime juice preserve the filling. After 4 days, the crust begins absorbing moisture and becomes soft; eat within this window for best texture.