Key Lime Pie
Ingredients:
- Digestive Biscuits - 300g
- Butter - 150g
- Condensed Milk - 400g
- Egg Yolks - 3
- Lime - 4
- Double Cream - 300ml
- Icing Sugar - 1 tbls
- Lime - to serve
Instructions
- Heat the oven to 160C/fan 140C/gas 3
- Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin)
- Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin
- Bake in the oven for 10 minutes
- Remove and cool
- Put the egg yolks in a large bowl and whisk for a minute with electric beaters
- Add the condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3 minutes
- Pour the filling into the cooled base then put back in the oven for 15 minutes
- Cool then chill for at least 3 hours or overnight if you like
- When you are ready to serve, carefully remove the pie from the tin and put on a serving plate
- To decorate, softly whip together the cream and icing sugar
- Dollop or pipe the cream onto the top of the pie and finish with extra lime zest