Key Lime Pie

An American classic - buttery biscuit base with a zesty lime filling and whipped cream topping

📝 Ingredients

• 250 g Digestive biscuits
• 100 g Gingernut biscuits
• 150 g Butter or baking spread (melted)
• 3 Egg yolks
• 397 g Condensed milk
• 4 Limes (zest and juice)
• 300 ml Double cream
• 1 tbsp Icing sugar
• 1 tsp Vanilla extract
• Lime zest (optional)

👨‍🍳 Instructions

1. 1Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4
2. 2To make the base use a food processor to whizz up the digestive biscuits and ginger nuts into crumbs, or you can put them in a bowl and bash them with a rolling pin
3. 3Mix the melted butter into the biscuit crumbs and press them into a loose bottomed 23cm/9" tart tin
4. 4Bake the biscuit base for 10 minutes, take out and set aside to cool
5. 5To make the filling, whisk the egg yolks together with an electric mixer for a few minutes
6. 6Then whisk in the condensed milk
7. 7Add the juice and the zest of the limes and whisk the mixture for a few minutes
8. 8Pour the lime filling into the base and bake it for 15 minutes or until it is set, but it still wobbles a little. Let it cool completely
9. 9Whip up the cream with the icing sugar and vanilla, pipe or dollop it on top of the cooled pie then sprinkled over the lime zest
10. 10Serve immediately and store any leftovers in the fridge for 2-3 days