Key lime pie has to be the quintessential American dessert that most people are fond of. Bursting with citrusy freshness and a buttery pie crust, this dessert is perfect on a warm, balmy night after a barbecue dinner. Best of all, it can be made ahead of time, so you can enjoy the barbecue and company of your family and friends. It also looks impressive. Just don’t tell anyone how easy it is to make!

How to get that perfect biscuit base

​Depending on whether you choose store-bought or homemade biscuits for your base, the amount of butter added will vary to achieve a compact base. I notice that when I use home-baked biscuits, I need less butter. Whereas store-bought biscuits are drier and require more butter.

My tip is to add the butter slowly and test the consistency by rubbing the crumbs in your fingers. The crumbs should stick to your fingers easily. If they crumble and fall back into the bowl too quickly, add more butter. Another tip is to press the biscuit base down well with the back of a spoon or flat-bottomed glass.

The story behind Key Lime Pie’s creation

Key lime pie made its debut in the Florida Keys in the mid-1800s. William Curry, who was a Florida millionaire, had an amazing cook called Aunt Sally. It is claimed that she invented the pie for her boss – although there is no evidence of this, I think this is likely the case. As fresh milk was unavailable on these islands, they resorted to using tinned sweetened milk (aka condensed milk). The limes used were called Key limes, which gives the tart its signature taste and name. Thank you, Aunt Sally!!

Which topping should I use on the Key Lime Pie?

Aunt Sally’s version of Key lime pie was without the meringue topping with the lime custard dyed a vivid green to mimic the colour of limes.

The meringue topping evolved over the years and adds an extra layer of fluffy sweetness and crisp texture.