Desserts Key Lime Pie
Serves : 12
Preparation Time: 10 minutes
Cooking Time: 4 hours
Ingredients
- 200g butter
- 400g digestive biscuits
- 600ml double cream
- 1 x 400g tin condensed milk
- 5 limes, zested and juiced
Nutrition
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Method
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Line the base of a 23cm loose bottomed cake tin with parchment paper, then butter the sides very well.
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Place the butter in a heatproof bowl and microwave for 30-60 seconds until melted, or tip into a saucepan and heat until melted.
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Tip the biscuits into a food processor and blitz until they are just fine crumbs. Alternatively, place into a plastic bag and bash with a rolling pin.
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Add the melted butter and mix until it looks a little like sand and the crumbs are totally coated in butter.
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Tip the crumbs into the cake tin and press with the back of a spoon into the base and sides until totally covered in an even layer of crumbs, then set aside.
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Pour the double cream into large bowl and whisk until soft peaks form.
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Add the condensed milk and whisk until combined, then add the zest from 4 limes, and the juice from all of them.
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Whisk until thickened then pour into the biscuit lined cake tin and spread evenly until level.
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Place in the fridge for at least 4 hours until set. Run a knife around the edge of the cake tin to loosen, then open the tin and ease the cake out onto a serving plate.
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Scatter with the last of the lime zest over the top. Serve cut into wedges.
