Blueberry key lime pie
- June 2015
- Serves 12
- Hands-on time 25-30 min, oven time 30 min, plus chilling
We’ve put a twist on the traditional American key lime pie recipe with a gingernut biscuit crust and the addition of sweet, summery blueberries.
Looking for the traditional version? Give our key lime pie recipe a whirl.
- 21g (11.6g saturated)
- 62.3g (48.5g sugars)
Lightly whisk the egg whites and keep in a freezer bag. Mark with the date and number of eggs and freeze for up to 3 months.
This pie is made in the style of an American key lime pie, but we’ve used regular, easy-to-find limes.
Make up to 24 hours in advance, then chill, covered. Make the base up to 48 hours before baking with the filling.
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