Key Lime Pie

Ingredients

• 300g Digestive Biscuits
• 150g Butter
• 400g Condensed Milk
• 3 Egg Yolks
• 4 Lime
• 300ml Double Cream
• 1 tbls Icing Sugar

Instructions

1. Preheat the oven to 160°C (140°C fan). Blitz the digestive biscuits into fine crumbs using a food processor, or place them in a sturdy bag and crush with a rolling pin. Transfer to a bowl, add the melted butter, and mix until evenly combined.
2. Press the biscuit mixture firmly into the base and up the sides of a 22 cm loose-based tart tin, compacting it well. Bake for 10 minutes, then remove from the oven and allow to cool completely.
3. To make the filling, place the egg yolks in a large bowl and whisk with an electric mixer for about 1 minute until slightly thickened. Add the condensed milk and whisk for about 3 minutes until smooth and creamy. Add the lime zest and juice and whisk again for 2–3 minutes until fully combined.
4. Pour the filling into the cooled crust and smooth the surface. Return the pie to the oven and bake for about 15 minutes, until the filling is just set.
5. Remove from the oven and allow to cool completely, then refrigerate for at least 3 hours or preferably overnight.
6. When ready to serve, carefully remove the pie from the tin and transfer to a serving plate. Whip the double cream with the icing sugar to soft peaks, then dollop or pipe it over the pie. Finish with extra lime zest and serve chilled.

instructions_source: editorial-classic